Place the shelled pistachios into a bowl of room temperature water for four hours or into a pot of boiling water (take it off the stove, first) for 30 minutes to let them soak.

Rinse and drain the nuts, and then rub as much of the skins off the pistachios as you can. Set them aside for now.

For the crust, prepare a nine-inch tart pan by lining the bottom with parchment paper, and set it aside.

Add the walnuts, cocoa powder and salt to a food processor, and process until everything is in fine crumbs. Process in the maple syrup until the mixture starts to stick together. (If it isn’t coming together, add just a little more maple syrup until it does.)

Press the mixture firmly into the bottom and up the sides of your prepared tin. Freeze for 30 minutes or until the crust is firm.

Clean out your food processor and add the pistachios you prepared earlier, along with the maple syrup, vanilla and matcha powder. Process until the mixture is extremely smooth. Once the tart crust is firm, spread the pistachio paste evenly into the bottom of the crust, and place the tart in the refrigerator.

If you are using chilled coconut milk, only scrape off the congealed cream from the top of the can, and leave the milk for a different use (I ended up using the solids from two cans). Add the coconut solids to a saucepan and heat over medium-high heat in order to bring it to a low simmer.

Add the dark chocolate to a heat-proof bowl, and when the coconut solids are at a simmer, pour them over the chocolate. Let the mixture sit for five minutes, and then whisk until smooth.

Whisk in the maple syrup and salt.

Once everything is smooth, remove the tart from the fridge, and pour the ganache on top. Spread it evenly, tapping the tart gently on your countertop to release any air bubbles and help it even out.

Chill for at least four hours or overnight.

Before serving, sprinkle the 1/3 cup of chopped pistachios around the edges as decoration. Store the tart in an airtight container.