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Impress your Zoom date with DeadHungry’s vegan pistachio tart recipe

In the final episode of Dazed’s self-isolation cooking series, Alex Paganelli whips up an indulgent chocolate showstopper for that post-lockdown loverush

We’re living through unprecedented times – the current, very unusual alteration to the way we live life right now calls for solidarity, togetherness, and communication. So on Dazed, we’ve created the #AloneTogether community. Across the days, weeks, or months of the coronavirus pandemic and concurrent isolation measures, we’re connecting with our audience to offer URL experiences, art, and advice made with you and talent from across music, fashion, art, tech, and politics. We may be alone, but we are together.

It’s the final week of our ‘Dine In With @DeadHungry’ cooking series – how the time flies! Last week, chef and photographer Alex Paganelli welcomed us into spring with a serving of wisteria gnocchi. Keeping with the floral theme, this recipe brings together pistachios, raspberries, and chocolate with dried rose petals for the ultimate dessert showstopper: a vegan pistachio tart.

Keen followers of DeadHungry will notice that this is the first sweet tooth offering this series, and we want to end with a bang. This recipe is perfect for that post-lockdown loverush, or your 2021 family gathering. Alternatively, use it to impress your housemates, or a Zoom date – the possibilities are truly endless.

In the meantime, check out the previous recipes, which include kimchi pizza, a crab omelette, la socca, and a mushroom karaage sandwich. Catch the latest episode of ‘Dine In With @DeadHungry’ below.


They say people don’t remember dinner but they always remember dessert – so to culminate our Dine In With Deadhungry series, we’re ending on a showstopper. Continuing last week’s floral theme, this recipe brings together pistachios, raspberries, and chocolate with dried rose petals (which you can buy without ‘foraging’ like last week’s stolen wisteria). Save for a post-lockdown celebration, or to distract yourself with something sweet. 

FOR FANS OF: The post-lockdown loverush, summer wedding cakes, rich, sweet desserts



Biscuits (200g)

Vegan butter (100g)


Ground pistachios (150g)

Icing sugar (150g)

Vegan butter (150g, room temp) 

Baking powder (1tsp)

Melted chocolate (120g)

Vegan egg (120ml of non-dairy milk blitzed with ½ tsp of bicarbonate of soda and ½ tsp of xanthan gum)

Pinch of salt


Fruit purée (500g, ready-made or blitzed yourself)

Liquid pectin (30g)

Sugar (250g)

Rose water (½ tbsp)



  1. Melt butter, pour into food processor with biscuits to form a coarse paste.
  2. Press into a tart mould, about 2mm thick.
  3. Bake in static oven, on middle shelf, at 170C for 10 to 15 minutes. When cooked, and while still hot, you can flatten the base with a small cup measurement to keep the base levelled for the filling.


  1. Cream the butter, sugar, baking powder and pistachios.
  2. Add the vegan egg, melted chocolate, and pinch of salt.
  3. Pour into the tart mould. Level with a spatula and bake at 170C for 25 minutes. While still hot, flatten the top of the tart gently to create a nice even surface for the glaze. Refrigerate for 1hr. Remove from tart mould when cold and solid.


  1. Pour fruit purée, sugar and liquid pectin into a pot. Give a good stir, and place on medium heat for about 30 minutes until it starts to thicken. To check that the pectin has been activated, after simmering for 30 minutes or so, dip a spoon into the glaze and chill the spoon for a couple of minutes. Run your finger through the spoon, the glaze should not be moving, it should feel solid. At this point when it’s ready, you can stir in the rose water.
  2. Pour the hot glaze onto the cold tart. Refrigerate for 10 minutes.
  3. Finish with chopped pistachios, dehydrated rose petals. Best to slice and serve at room temperature.