This chocolate tart with orange marmalade and pistachios is one of those recipes I discovered when I wanted something dramatic enough for guests yet forgiving enough to make on a weekday night. I stumbled on the idea while cleaning out my pantry one winter evening when a jar of marmalade and a bag of dates collided in my head. The result is a glossy, velvety chocolate filling that sits on a crunchy pecan and date crust, with a thin, zesty marmalade layer and toasted pistachios for texture contrast. It feels indulgent without relying on dairy, and it has become my go to when I want to bring something that looks like effort but mostly comes together with pantry staples.

I remember the first time I served this tart at a small dinner party and everyone paused, fork half lifted, before breaking into delighted silence. The citrus lifts the cocoa, the pistachios add a nutty crunch, and the tofu based filling yields a silky mouthfeel that rivals traditional custards. It is one of those dishes that sits at the intersection of rustic and elegant. The bright marmalade cuts the chocolate's density so each bite feels layered and balanced. The recipe scales well, travels fine, and increasingly shows up at holiday tables in my circle.

Ingredients

• Crust: 2 1/2 cups pecans, 1 1/2 cups pitted dates soaked briefly, 2 tablespoons Dutch cocoa powder, 1/8 teaspoon salt. The pecans give a tender, buttery texture which toasts beautifully if you prefer a deeper flavor. Choose high quality dates such as Medjool for stickiness and sweetness.
• Marmalade and Pistachios: 9 ounces orange marmalade at room temperature and 1 cup roasted salted pistachios roughly chopped. Use your favorite jarred marmalade or a simple homemade batch for brighter citrus notes.
• Chocolate Filling: 2 tablespoons cornstarch rounded, 1 cup soy milk divided, 3 tablespoons vegan butter, 16 ounces firm tofu well pressed and blended, 3 tablespoons Dutch cocoa powder, 2/3 cup powdered sugar, 2 teaspoons vanilla extract. The tofu lends a custardy texture and soy milk helps create a smooth set once the cornstarch thickens.
• Toppings optional: fresh orange slices from 1 to 2 navel oranges, extra roasted salted pistachios whole and roughly chopped, and a pinch of finishing salt such as Sel de Gris or Maldon to finish.

Instructions

Prepare the pan and crust Grease a 9 inch tart pan with a removable bottom. In a food processor blend 2 1/2 cups pecans until you have fine crumbs. Add the drained 1 1/2 cups dates, 2 tablespoons cocoa powder and 1/8 teaspoon salt. Pulse until the mixture clumps when pressed between fingers. If the mix is too dry add a teaspoon of water at a time. Press evenly into the greased pan and set aside in the freezer while you make the next layers. Pressing firmly ensures a compact base that will hold the filling. Add marmalade and pistachios Using a spoon spread 9 ounces orange marmalade over the bottom of the crust leaving the sides clear so filling can adhere. Sprinkle 1 cup roughly chopped pistachios over the marmalade and press very gently so nuts sit just below the surface. Place the prepared shell into the freezer to chill and firm up for at least 10 minutes which helps keep the marmalade from mixing into the filling. Make the cornstarch slurry Whisk together 2 tablespoons rounded cornstarch with 1/4 cup of the soy milk until smooth. This prevents lumps and ensures a glossy set. Set the slurry aside and give it a quick stir just before adding to the hot mixture. Cook the chocolate filling In a medium saucepan melt 3 tablespoons vegan butter over medium heat. Add the remaining 3/4 cup soy milk, the blended 16 ounces firm tofu, 3 tablespoons cocoa powder, and 2/3 cup powdered sugar. Whisk until smooth and just beginning to simmer. Stir in the cornstarch slurry while whisking continuously. Cook gently until the mixture thickens and resembles a thick pudding, about 3 to 5 minutes. Do not overcook which can make the texture grainy. Remove from heat and whisk in 2 teaspoons vanilla. Cool for 3 to 5 minutes before pouring. Assemble and chill Remove the crust from the freezer and carefully pour the filling on top of the marmalade and pistachios. Use a spatula to smooth the surface. Chill the tart in the refrigerator for at least 4 hours or overnight until fully set. Before serving garnish with fresh orange slices, extra pistachios and a sprinkle of finishing salt. Allow the tart to sit 10 minutes at room temperature for easier slicing.

Storage Tips

Store the tart covered in the refrigerator for up to four days. Use an airtight container or wrap the tart pan tightly with plastic wrap to prevent flavor transfer. If storing cut slices, place parchment between layers to protect the finish. For longer storage wrap the fully chilled tart in plastic and then foil and freeze up to three months. Thaw in the refrigerator overnight and bring to room temperature for 20 minutes before serving for the best texture.

Ingredient Substitutions

If you cannot find all the ingredients you can swap pecans for walnuts or almonds in the crust though flavor will change slightly. Instead of soy milk use oat milk for a milder profile. If firm tofu is not available silken tofu will produce a softer set so increase cornstarch to 3 tablespoons and cook a little longer. For a nut free alternative replace the nut crust with crushed graham crackers and coconut oil though this will no longer be gluten free.

Serving Suggestions

Serve slices with a dollop of coconut whipped cream or a scoop of dairy free vanilla ice cream for contrast. Garnish with candied orange peel and a few whole pistachios for a composed plate. This tart pairs beautifully with a bold dark coffee or a dessert wine such as tawny port. For casual gatherings cut smaller wedges and present on a wooden board with fruit and dark chocolate shards.

Cultural Background

While this tart is a modern assembly rather than a traditional dish it nods to European tart traditions that layer flavors within a pastry shell. The use of marmalade recalls British citrus preserves and the nuts ground into the crust are common in many Mediterranean sweet tarts. The method of thickening with cornstarch is a classic custard technique adapted here to a plant based filling for a contemporary twist.

Seasonal Adaptations

In winter use blood orange marmalade for a deeper hue and a sweeter citrus note. In spring consider adding a scattering of fresh raspberries for tartness and color. In autumn swap pistachios for roasted hazelnuts and use a spiced marmalade for warm flavor. Small changes like toasted nut type and citrus variety let you tailor the tart to any season.

Meal Prep Tips

Make the crust and marmalade layer up to two days ahead and keep frozen or refrigerated. The filling can be prepared and cooled an hour before assembly and refrigerated until ready to pour. Portion the tart into individual containers for convenient desserts to take on the go. Allow chilled slices to sit at room temperature briefly before serving for the best texture.

This tart is joyful to share and forgiving to make. Whether you are serving it for a holiday, a dinner party or simply to celebrate a weeknight you will find the balance of citrus and chocolate bright and satisfying. Try making it once and you may find the same requests for seconds I still receive.