Happy Memorial Day! I cannot remember the last time I did not work on this day, but still the memories associated with this extended weekend include barbeques, baked goods and bonfires.
Today I will be working at CTB for the greater part of the day which is a bit draining, but I find that on holidays, even if it is busy, people are nicer. My co-workers and I have more fun and things just seem a bit better than a normal day.
If you were to ask me, what is the characteristic Memorial Day dessert I remember from my childhood, this would not be it. I remember rhubarb pie, strawberry cobbler and ice cream. However, I have my own traditions to start.
This tart was surprisingly easy to make even though it has two steps (crust and filling). It is really dense and so chocolaty, it will put you into the perfect post Memorial Day food coma we all need to get to sleep after a day of fun. Make this tart and share it at your next picnic, the chocoholics in your family will thank you.
Chocolate Pistachio Tart
For the Crust:
1 c pistachios
5-6 crackers (or 3 T cornmeal)
1 chia egg (1T chia seeds and 3 T water)
2 T brown sugar
3 T olive oil
For the Filling:
2 1/2 c vegan chocolate chips
1/3 c coconut milk
1 t vanilla
1/4 t cumin
Preheat the oven to 350 degrees. In a food processor, pulse the pistachios and crackers into a crumbly consistency. Pour into another bowl and combine with the chia egg, olive oil and sugar. Press into a pie pan to about a 1/4 inch thickness and bake for 10 minutes. Allow to cool. For the filling, pour chocolate chips into a heat save bowl. In a small sauce pan, combine the coconut milk, vanilla and cumin. Heat until bubbling and pour over chocolate chips. Stir until melted and smooth. Pour over cooled pie shell and let sit at room temperature for an hour. Place in the fridge and allow to firm up completely.
Cut into pieces and dress with more chopped pistachios if desired.