Pistachio Pudding Tart (Edit recipe)

These Paleo PISTACHIO PUDDING tarts are certainly fun and perfect for the obvious holidays due to the stunning color. Pistachio milk is a very subtle green, so to give this pudding an even more of a vibrant look, guess what you’ll find included?! SPINACH! This adds more color not to mention extra nutrients! So fun right and you do NOT taste the spinach, promise! For the tart shells, use our PIE CRUST RECIPE or PIE CRUST MIX . The tart shells pictured use the GRAHAM CRACKER recipe from our COOKBOOK. It’s an egg-free wonder! If you don’t have your copy yet, grab one here! They are delish!

30 minutes

15 minutes to 18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	75
Fat:	3 g
Carbohydrates:	13 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	69 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 5

Ingredients

Tart Shell

1 whole Paleo/GF Pie Crust (click for recipe), or sub our egg-free graham crackers as the crust from our COOKBOOK

Filling

1 cup Pistachio Nut Milk (Three Trees), can sub milk of choice, flavor will be different
.25 cup Maple Sugar
.25 cup Baby Spinach
1 Tbsp Cassava Flour
.125 tsp Almond Extract
.125 tsp Sea Salt
.5 cup Coconut Whipped Topping (So Delicious CocoWhip), pre sweetened, can sub whipped cream of choice

Garnish

2 Tbsp raw Pistachios, unsalted, finely chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400° if you're using our pie crust recipe or 350° if using our graham cracker recipe.
Make PIE CRUST or GRAHAM CRACKERS as directed. Roll out and cut into 4½” circles. You should get 6-8 total...(6 for pie crust or 8 for graham crackers.) 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 tart 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.