Vegan pistachio tart

Name: Vegan pistachio tart
Yield: Makes 1 x 23 cm (9 in) tart
Ingredients: 35g/1.3 oz soya milk; 50g/1.8oz caster (superfine) sugar; 50g/1.8 oz extra virgin olive oil or oil of your choice; 3g/2 tsp matcha powder; 140g/5oz plain (all-purpose) flour (gluten-free will also work), plus extra for dusting; 1g/ ¼ tsp fine sea salt; 100g/3.5oz shelled pistachios; 50g/1.oz blanched almonds; 100g/3.5 oz caster (superfine) sugar; 20g/0.7oz cornflour (cornstarch); 90g/3.2oz plant-based milk; 20g/0.7oz extra virgin olive oil; 10g/0.4oz plain (all-purpose) flour; 4g/1tsp baking powder; 1g/¼ tsp fine sea salt; 200g/7 oz shelled pistachios; 100g/3.5oz icing (powdered) sugar; 1g/ ¼ tsp flaky sea salt; 320g/11.3oz plant-based milk; 100g/3.5oz caster (superfine) sugar; 5g/1 tsp vanilla bean paste; 45g/1.6 oz cornflour (cornstarch); 1g/¼ tsp, plus a pinch flaky sea salt; 100g/3.5 oz pistachio praline (see above); 35g/1.2 oz coconut oil (deodorised); 150g/5.3oz whipping Cream; 300g/10.6oz pistachio crème (see above); 50g/1.8oz shelled pistachios

It's hard to believe this sensationally creamy pistachio tart is vegan

By Philip Khoury

8 December 2025

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Matt Russell

Ever since the wider public rediscovered the true flavour of pistachio – a prized, naturally sweet nut far removed from the artificially coloured pastes flavoured with bitter almond oil – it has become an undeniable smash hit of a flavour. This tart celebrates pistachio in its purest form, layered in a spectrum of natural green tones: matcha-infused pastry, luxurious pistachio frangipane, silky pistachio praline, smooth pistachio custard and airy pistachio crème diplomat.

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Beyond Baking: Plant-based Baking for a New Era (Hardcover) by Philip Khoury

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Extracted from Beyond Baking by Philip Khoury (Quadrille, £30) Photography by Matt Russell

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Recipe notes