Vegan Strawberry Rose Tart
Ingredients
Crust
- 1 cup almonds
- 1 cup pistachios
- 2 dates
- 1.5 tbsp coconut oil
- 0.5 tsp cardamom
- pinch of salt
Filling
- 1 cup strawberries
- 1.5 cups full fat coconut cream
- 1/4 cup maple syrup
- 1 tbsp rose water
- 1 tbsp corn starch
- 2 tsp agar agar
- 1 vanilla pod
Preparation
Blend the almonds and pistachios in a food processor or blender.
Add the remaining crust ingredients and mix well until you obtain a uniform sticky mixture.
Add the crust dough to a tart tin (8 inches or 20 cm) and spread it evenly on the whole surface. If possible, chill the mix in the fridge while you prepare the filling as this will help solidify it.
For the dairy-free strawberry and rose filling, begin by blending the strawberries until you obtain a puree-like mix.
Heat up the coconut cream in a medium saucepan and stir well until smooth.
Add the strawberry puree and the rest of the filling ingredients.
While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
When the mixture has become thicker, remove from the heat and let it cool down for 10-15 minutes. Then pour over the crust and leave to cool completely.
Place in the fridge for at least a couple of hours until the filling is fully set. Enjoy!
