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Vegan Mozart Tart

Delicious dessert with vegan ingredients such as marzipan, pistachios and nougat
Prep Time 5 mins
Cook Time 35 mins
Course Dessert
Servings 12 servings


  • a springform tart, diameter 24 cm
  • coffee blender


  • 380 gr of vegan marzipan.

For the pistachio paste:

  • 135 gr of pistachios;
  • 4 tbsp. of maple syrup;
  • 2 tbsp. of water.

For the first nougat layer:

  • 265 gr of vegan nougat 37% of hazelnuts;
  • 1 tbsp. of oil.

For the second nougat layer:

  • 100 gr of vegan nougat;
  • 45 gr of vegan dark chocolate;
  • 1 tbsp. of oil.


  • Roll out a layer of marzipan in a round shape (diameter 24 cm) and press it gently into the springform tart pan (diameter 24 cm).
  • Blend pistachios into a fine powder (I've used a coffee blender). Add maple syrup to it together with water and stir well with a spoon or fork. Next, put this mixture on top of the marzipan layer, spread it evenly and put it into the refrigerator.
  • Melt nougat together with oil. Pour this mixture over the pistachio layer, spread it evenly and put into the freezer for approx. 15 min (or until the layer is firm).
  • Melt chocolate together with nougat and oil and pour over the first nougat layer. Let it chill for approx. 15 min in the freezer, or until it becomes firm.
  • Slice into 12 pieces and serve.