Rose and Strawberry Tart
Rose lovers, I’m calling your name. If you’re looking for a special dessert flavoured with your favourite bloom, read on. This stunning tart is light, delicate, perfectly sweet – pair a slice with your evening cuppa for the perfect end to your day.
Servings 12 slices
Cost $15
Equipment
- Food processor
- Tart tin
Ingredients
Hazelnut Crust
- ½ c roasted hazelnuts
- ½ c rolled oats
- 1 c dates
- 1 tsp vanilla extract
- pinch sea salt
- 1 tbsp cacao butter melted
- 1 tbsp water
- ½ c shredded coconut
Rose and Strawberry Cream
- 1 ½ c cashews soaked 2 hrs
- 1 c strawberries
- ⅓ c plant milk e.g. oat or soy
- ⅓ c brown rice syrup
- 1 tbsp rose water (optional)
- 1 tsp vanilla extract
- ¼ c coconut oil melted
- ¼ c cacao butter melted
To Top
- freeze-dried strawberries (optional)
- dried rose petals (optional)
Instructions
- Blend hazelnuts and oats in a food processor to a couscous texture. Add remaining base ingredients except coconut, and blend until it sticks between your fingers. Add coconut and blend lightly until combined but retaining the shredded coconut texture. Press into a French fluted tart tin lined with compostable clear wrap, then place in the freezer.
- Rinse and drain the cashews then place in a blender with the strawberries, milk, brown rice syrup, rose water, and vanilla until super smooth. While the blender is running on low, pour in the coconut oil and cacao butter until combined. Pour filling into the tart tin, and place in the freezer for 2 hours to set.
- Top with crushed and whole freeze-dried strawberries and dried rose petals if desired (see how I've done mine in the video). Store in the fridge for 7 days or freezer for 2 months.
Video
Notes
- Gluten free: Swap the rolled oats for buckwheat.
- Nut free: Swap the hazelnuts for sunflower seeds or buckwheat, and the cashews for hemp seeds.
- If you have leftover crust, you can roll it into bliss balls and pop in the freezer. If you have leftover filling, pour it into ramekins and place in the freezer to make a gorgeous rose and strawberry ice cream. Or, top with any leftover crust crumbled on top.