For the pastry, combine all dry ingredients in a deep bowl.
Microwave the coconut oil for 30 seconds or until lightly melted. Transfer to a bowl and mix with dry ingredients until smooth dough without any remaining lumps.
Now slowly add about two tablespoons of ice-cold water and combine everything into a ball. Gently press the ball to form a half-inch thick disc and tightly wrap with plastic foil. Refrigerate for 45 minutes.
When done, remove the dough from the refrigerator and divide into 4 portions. Roll out and place each piece in a small tart case or a ramekin. Tuck well making sure it fits properly. Repeat with the remaining dough. Chill in the refrigerator for about 15 minutes.
Preheat the oven to 350 degrees F. Remove the tart cases from the fridge and bake for about 10 minutes.
Meanwhile, prepare the filling. In a small bowl, whisk together vegetable oil, baking powder, and two tablespoons of water. Set aside.
In a large mixing bowl, combine the remaining dry ingredients and mix well. Add olive oil and the baking powder mixture. Mix again until fully incorporated.
Remove the tarts from the oven and fill each with the pistachio filling. Continue to bake for another 10 minutes or until lightly golden brown on top.
Remove from the oven and cool completely before serving. Optionally, top with some fresh strawberries or dust with some powdered sugar.
With their fabulous salty aroma and beautiful green color, pistachios are among the best nuts you can add to your dessert recipes and definitely my favorite ones! Not only they're easily combined with different ingredients and perfectly delicious when baked, pistachios have some amazing health benefits that simply can't be forgotten.
They are an extremely good source of protein and fiber along with some other essential nutrients. Pistachios are proven to help improve heart health, gut health, and weight loss. They are extremely high in antioxidants which makes this pistachio-matcha recipe a fantastic combination in reducing the risk of different diseases.
Naturally, you can combine the filling with several different nuts, but, in my opinion, everything else would just be too much. Top these lovely mini tarts with some strawberries and you're good to go.
Nutrition information per serving: Kcal: 406, Protein: 7.8g, Total Carbs: 39.2g, Dietary Fibers: 6.1g, Total Fat: 26.6g
The filling for this vegan-friendly recipe can be a challenge because it requires some form of thickening agent besides gelatin. After several tries, I found out that the best possible vegan substitute for gelatin is a simple combination of some baking powder, oil, and water. It works really great and it will give you a nice crispy but not too thick texture you wish to see in a classic tart recipe. Whisk these three ingredients together and combine them with the remaining ones. As simple as that.