Taylor's Crunchy Pistachio Tart
Pistachio nuts are a favorite for many people. This dessert is fast, easy, tasty, and made with Mori-Nu Silken Firm Tofu—advertised as having no preservatives, non-GMO, and gluten-free. Its listed ingredients are water, soybeans, isolated soy protein, gluconolactone (a non-dairy coagulant derived from food starch), and calcium chloride. This makes a non-dairy treat that kids and adults alike enjoy.
- 1 package Jell-O® Pistachio Instant Pudding
- 1/3 cup of water
- 1/4 cup chopped pistachio nuts (save half for garnish)
- 6 ounces of Mori-Nu Silken Firm Tofu
- 6 mini graham cracker tarts shells or small dessert dishes or parfait glasses
- 1 cup or equivalent, if desired
Place tofu and water in a blender (I use my bullet blender as I lose very little of the ingredients under the blades) and whiz until very smooth.
Pour into a bowl and add package of pistachio instant pudding.
Mix well. I like to use my portable electric mixer.
Fold in half of the chopped pistachios.
Fill tart shells nearly to the top. (If there is any filling left over, place it in a covered container in the refrigerator for later.)
Cover each filled tart shell with tin foil and refrigerate overnight to allow flavors to blend.
Place a few chopped pistachios on top of the each tart or garnish with a dollop of Cool Whip (or equivalent) and then garnish with chopped pistachios just before serving.
NOTE: You can refrigerate filling in the mixing bowl if you prefer not to use the mini graham cracker crusts. In this case, after the filling has refrigerated overnight, spoon filling into individual dessert dishes, with a dollop of Cool Whip, garnish with a few chopped pistachios, and serve.
You can also serve in parfait glasses, alternating spoonfuls of filling and a thin layer of Cool Whip to within one inch of the top of the glass. Garnish with chopped pistachios.