Ingredients
- Pistachio Pudding
- 1 cup pistachio milk (can substitute almond or oat milk for a similar result)
- ¼ cup maple sugar (or coconut sugar for a deeper flavor)
- ¼ cup packed fresh spinach (adds color, not flavor)
- 1 tablespoon cassava flour (can sub arrowroot powder or cornstarch as a thickener)
- ⅛ teaspoon almond extract
- Pinch of fine sea salt
- ½ cup dairy-free whipped cream (or traditional whipped cream if dairy is not a concern)
Garnish (Optional)
- 2 tablespoons raw, unsalted pistachios, chopped
- ¼ cup additional dairy-free whipped cream for topping
This recipe makes about 5 tarts, with 8 tart shells total. The extra shells can be stored in the freezer for next time.
Instructions
1. Preheat and Prepare the Shells
Preheat your oven to 350°F (175°C). If you’re making graham cracker dough from scratch, prepare it according to your trusted recipe. Roll the dough out evenly and cut into 4½-inch circles. You should get about 8 circles from one batch.
Transfer each dough circle into a 4-inch mini tart pan, pressing it into the bottom and up the sides. Use a fork to poke the bottom a couple of times—this helps prevent bubbling during baking.
Place the tart pans on a baking sheet and bake for 15–18 minutes, or until the crust edges start turning a light golden brown. Remove from the oven and let them cool completely.
2. Make the Pistachio Pudding
In a high-powered blender, combine:
- Pistachio milk
- Maple sugar
- Fresh spinach
- Cassava flour
- Almond extract
- Sea salt
Blend until completely smooth and the spinach is fully pulverized—this gives the pudding a naturally beautiful green hue without artificial dyes.
Pour the mixture into a small saucepan with a heavy bottom. Place it over medium heat, and stir constantly to prevent lumps or sticking. You’ll notice the mixture start to thicken as it warms. Once it reaches a pudding-like consistency (thick enough to coat the back of a spoon), remove it from the heat.
Transfer the pudding to a heatproof bowl, cover the surface with plastic wrap (pressed directly onto the pudding to prevent a skin from forming), and refrigerate for at least 2 hours, or until fully chilled.
3. Combine and Fill
After the pudding has chilled and thickened, gently fold in ½ cup of dairy-free whipped cream to make the texture light and fluffy.
Carefully remove the tart shells from the pans. Spoon about ¼ cup of pudding into each of the 5 tart shells (you can freeze the remaining 3 shells for another time).
Place the filled tarts back into the fridge to set slightly, ideally another 30 minutes before serving.
4. Garnish and Serve
When ready to serve, top each tart with a dollop of whipped cream and a sprinkle of chopped pistachios, if desired. The garnish adds a lovely texture and visual contrast, but the tarts are equally delicious on their own.
Notes
- No high-powered blender? Soak the spinach in warm water for 5 minutes to soften, then blend in stages.
- Pudding too runny? Keep cooking a few more minutes until thick. If still loose after chilling, stir in a bit more whipped cream to improve texture.
- Crust bubbling or cracking? Make sure you fork the bottoms before baking, and let them cool fully before removing from pans.
- Efficient prep: Make the tart shells a day ahead and store in an airtight container at room temp to cut down on same-day work.
- Tool tip: A small offset spatula or spoon helps spread pudding smoothly into tart shells.
- Prep Time: 30 minutes (plus 2 hours chill time)
- Cook Time: 18 minutes