Crunchy Pistachio and Cherry Vegan Chocolate Tarts

Topped with a tall mound of puffed rice cereal and pistachio praliné and filled with a fresh cherry compote, these Crunchy Pistachio and Cherry Vegan Chocolate Tarts are a more delicate and fun take on peanut butter chocolate cups.

But what sets them apart is the eye-catching green pistachio couverture that Chef Melissa uses for the “shells.”

And by pistachio chocolate, we don’t mean chocolate with pistachios. No. In this recipe, you will learn how to make a pistachio couverture that requires no chocolate and highlights the natural notes and striking color of these beautiful nuts.

• How to use table-top or portable melangers for homemade chocolate couvertures.
• Adding sugar and salt at the beginning of the chocolate refining process vs. adding it after.
• How to make pistachio praliné 70%.
• Cherry compote.
• Pre-crystallizing or tempering chocolate with creamy cacao butter or “silk.”
• Pistachio crunch.

This plant-based alternative is also perfect for shells or chocolate bars with beautiful snap and flavor!

If you’re looking for ideas for your vegan chocolate collection, this recipe and its techniques will surely lead you to new, delicious discoveries.

Enroll today and discover how to make Melissa Coppel’s Crunchy Pistachio and Cherry Vegan Chocolate Tarts!