Strawberry Rose Tart

Fall in love with spring every year? We do too. Celebrate the season with this beautiful non-dairy, no-bake strawberry rose tart.

1 cup almonds
1 cup pistachios
2 dates
1½ tbsp coconut oil
½ tsp cardamom
pinch of salt

Filling

1 cup strawberries
1½ cups full fat coconut cream
¼ cup maple syrup
1 tbsp rose water
1 tbsp corn starch
2 tsp agar agar
1 vanilla pod
Optional: Additional strawberry powder

Decoration

a handful of blueberries
a handful of dragon fruit balls
chocolate hearts
edible flowers
or any of your favourite fruit or toppings

Blend the almonds and pistachios in a food processor/blender.
Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture.
Add the crust dough to a tart tin (8″/20cm) 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. Stir well till smooth.
Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar again.
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 cool down for 10-15 minutes. Then pour over the crust and leave to cool completely.
Place in the fridge for a couple of hours at least, until filling is fully set.
Decorate with blueberries, dragon fruit balls and edible flowers or with your own favourite toppings.

Recipe sourced from https://www.alphafoodie.com/vegan-strawberry-rose-tart/

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