Vegan, gluten-free, wheat-free, easy.
A delicious light and crumbly pistachio tart crust, with an avocado chocolate filling, topped with a swirl of vegan meringue, chopped pistachio nuts and a gold chocolate stamp- oh la la!
I baked these tarts in my DeDietrich oven.
It has a large touch screen, which is clear to read with loads of options- including:
-12 cooking functions
-Soft close door
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!
Check out their range of ovens here, perfect for any baker- I personally highly recommend it! I use mine almost every day and it’s incredible! The most prized possession in my kitchen!
I used the Fan Oven setting to help me make these scrumptious tarts!
These tartlets are quick & easy to make, perfect for the whole family to get involved in making and decorating!
Preparation- 30 minutes
Baking time- 9-10 minutes
Makes- 6 mini tartlets
Ingredients for the crust
-200g of plain flour (I use gluten-free)
-125g of coconut oil (melted)
-4 tablespoons of maple syrup
-15g of crushed pistachios
Ingredient for the filling
-1 avocado (mashed)
-2 tablespoons of dairy-free chocolate (melted)
-2 tablespoons of cacao powder
-Peanut butter (optional)
Ingredients for the meringue
-100g of chickpea brine
-75g of golden caster sugar
-1 teaspoon of vanilla extract
-1 + 1/2 tablespoons of cream of tartar
To make the crust
Step 1- Pre-heat your oven to 180 degrees c and line 6 mini tartlet tins with greaseproof paper or grease with vegan butter.
My tartlet tins are 10cm in size each.
Step 2- In a mixing bowl, combine the plain flour, coconut oil, maple syrup and crushed pistachios.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow to cool fully before filling.
To make the filling
Step 1- Peel and de-stone an avocado and place into a bowl.
Step 2- Add in the melted chocolate and cacao powder and mix until combined and smooth.
Step 3- Spoon some of the chocolate filling into each tart and level / spread out with a spoon or spatula.
Step 4- Swirl some peanut butter into the chocolate filling (optional).
To make the meringue
Step 1- Drain the chickpea brine from a can of chickpeas and place into a mixing bowl.
Whizz up on high until foamy, then add in the cream of tartar.
I use my Kitchenaid stand mixer with the balloon attachment.
You can use an electric hand whisk.
Step 2- Add in the sugar and continue to whip up until stiff meringue peaks form.
Step 3- When thick & glossy, add in the vanilla.
Step 4- Place the meringue in a piping bag fitted with a patisserie tip and pipe a swirl of meringue onto each tartlet.
You can toast the meringue either using a blow torch (which I did) or by popping the meringue under the grill for a few seconds to lightly toast.
Top off with a drizzle of melted dark chocolate and chopped nuts.
I also used my personalised Artisaire stamp seal to create some gold chocolate toppers.
Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days.
Shop the whole ‘DeDietrich’ range here.
This is a paid collaboration with DeDietrich.
A huge thank you to DeDietrich for collabing on this recipe with me!
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