Paleo PISTACHIO PUDDING tarts are finally hitting the blog! This one was actually developed last holiday season, but with the launch of our COOKBOOK and the holidays, it never found its way here.
These Paleo PISTACHIO PUDDING tarts are certainly festive and perfect for the obvious holidays like St. Patricks Day or Christmas due to the stunning color. However, we’ve got a couple fun ideas coming that will include using the pudding in other ways. Check back later for those!
We found pistachio milk last year at our local Whole Foods and have been working on making this recipe a reality ever since. We also recently invested in an Almond Cow and are eager to try making our own pistachio milk very soon.
The color of pistachio milk is a very subtle green and so pretty! To give this recipe an even more vibrant look, guess what you’ll find included?! SPINACH! Trust, trust, trust…you do NOT taste it. What it does do however, is add more color (in a natural way) not to mention extra nutrients! Makes getting your “greens in” possible even with dessert! So fun right?!
The tart shells are the GRAHAM CRACKER recipe from our COOKBOOK. A perfectly crispy little cracker that turns out is also versatile. I foresee a few graham cracker crust pies coming soon! You can find that recipe on page# 86 of our cookbook. It’s an egg-free wonder! If you don’t have your copy yet, grab one (or two) here! You could use our PIE CRUST RECIPE or PIE CRUST MIX as a good sub, but the flavor of the tart shell won’t be quite the same.
Our favorite ingredients used in this recipe:
pistachio pudding tartsCourse: DessertCuisine: AmericanDifficulty: easy
54 inch tarts
delightfully delicious & oh so pretty!
- tart shell
1 graham cracker recipe from our book, pg# 86
- pistachio pudding
1 cup pistachio milk
¼ cup maple sugar
¼ cup packed spinach
1 tbsp cassava flour
⅛ tsp almond extract
pinch of fine sea salt
½ cup dairy-free whipped cream*
2 tbsp raw, unsalted pistachios, chopped (opt)
¼ cup dairy-free whipped cream (opt)
- Preheat the oven to 350°.
- Make graham crackers as directed. Roll out and cut into 4½” circles. You should get 8 total. Transfer circles into 4” mini tart pans, pressing dough into the bottom and sides. Place tarts on a baking sheet and using the tines of a fork, poke the bottom in a couple places to prevent bubbling. Bake for 15-18 mins or until just turning a golden brown. Remove from the oven and allow to cool completely, set aside.
- Prepare pudding by adding pistachio milk, maple sugar, spinach, cassava flour, almond extract and salt to a high powered blender. Blend until completely smooth and spinach is pulverized. Pour this mixture into a small heavy bottomed saucepan.
- Over medium heat, stir constantly as mixture warms and thickens. Then transfer to a heatproof bowl, cover with plastic (to prevent a skin from forming on top) and place in the refrigerator until completely cooled. Usually a couple hours, depending on the container used.
- Once cooled, add the ½ cup whipped cream and stir to combine. Carefully remove tarts from tart pan, then spoon ¼ cup pudding into 5 of the baked tart shells, (freeze remaining shells for future use) and place back in the refrigerator to set up. When ready to serve, dollop with additional whipped cream and chopped pistachios, if using.
- *or whipped cream of choice.