Orange Pistachio Tart Recipe | Vegmas Day 9

This easy orange tart recipe is a sweet twist on a classic custard tart. With pistachios for an extra hint of Christmas flavours.  

This ‘tart’ isn’t exactly a traditional tart as it’s made with a cheesecake style biscuit base rather than a pastry crust. Not traditional, but it is easier and less time consuming to make, which is great for anyone looking for speedy recipes for the festive season. 

You May Also Like: Chocolate Orange Pie

Nutritional Information  

This recipe serves 10. Each slice contains 166 calories, 3g of protein and 1g of fibre. If you opt to use fortified dairy free milk, this recipe will provide approximately 20% of your recommended daily amount of vitamin D.  

Ingredient Choices and Substitutions  

I decided to make my custard with vanilla soy milk for a few reasons. The main one being that it’s a lot easier. Vanilla milk is already a yellowy colour to begin with; if you were to use an alternative non-dairy milk, you’d have to add some yellow food colouring to make it look like regular custard. Obviously, it already has vanilla in it and is sweeter than regular non-dairy milks, which means you need to add fewer ingredients.    

The orange oil can be swapped for two tsps. of orange extract.  

Of course, you can sub the GF Digestives for regular Digestives if GF is not necessary for your dietary requirements.  

How to store and does it keep?  

Store refrigerated and covered for up to 5 days. Do not freeze this recipe.  

Orange Pistachio Tart Recipe  

Orange pistachio tart made with digestive and pistachio cheesecake style base with orange custard top layer.  

This recipe is gluten free, dairy free and vegan. It does contain nuts and soy.  

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Orange Pistachio Tart Recipe

Orange pistachio tart made with digestive and pistachio cheesecake style base with orange custard top layer.

Course Dessert

Cuisine French

Keyword Orange Pistachio Tart

Prep Time 30 minutes

Total Time 30 minutes

Servings 10

Calories 166 kcal

Ingredients

Base

• 100 g GF digestive biscuits
• 50 g pistachios
• 75 g vegan butter

Custard

• 2 cups vanilla soy milk
• 40 g white caster sugar
• 4.5 tbsp corn starch
• 1 tsp orange oil

Instructions

1. Pulse your GF digestives and pistachios in a food processor until the digestives are a crumb but some small chunks of pistachio remain.
2. Melt the vegan butter, I melted mine in a bowl over a pan of boiling water. Once melted, remove the bowl from the heat and stir in the digestive crumbs and the cocoa powder.
3. Tip the mixture into your dish (I used an 8inch spring base cake tin) and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour. After 30 minutes, start preparing the custard.
4. Bring the milk to a boil, then add in the orange oil
5. Then add 50g caster sugar and 4.5 tbsp of corn starch.
6. Transfer the mixture to a heat-resistant blender and blend until you get a nice smooth texture. Pour back into the pan, lower the heat and cook for another 10 minutes until it thickens. It may take less time, so watch closely.
7. When the base is ready to be removed from the fridge, pour the custard over the top evenly. As the dish is cold, it’s likely to set quickly so try to pour evenly. Add some pistachio kernels and/ or chocolate chips to the top now or use later as garnish.
8. Chill in the fridge for a further 30 minutes to allow it to fully set.

Serve and enjoy!

Until tomorrow, 

Sophie 

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