Berry Rose White Chocolate Tart
Use your leftover pulp to make this dreamy Valentine's Day tart. It combines strawberries and raspberries with white chocolate and a hint of rosewater - all gluten and dairy free of course.
RUN TIME: 15 min + minimum 5 hr. chill MINS
PREP TIME: 40 min (tart) + 30 min (candied rose petals) MINS
SERVINGS: 8 slices

Instructions
- *The Candied Rose Petals*
- Whisk the egg white and water in a small bowl.
- Carefully pick up a rose petal with your fingers and lightly brush both sides with the egg/water mixture using a soft pastry brush.
- Sprinkle sugar onto both sides and place the petals (in a single layer) onto a cooling rack lined with parchment paper.
- Let them dry overnight, then store in an airtight container.
- *The Crust*
- To make the crust, grease your tart pan with coconut oil and preheat your oven at 350F/180C.
- Add almonds and oats to a food processor or high-speed blender and pulse until combined.
- Add almond pulp, melted coconut oil and agave syrup and process into a moist crumbly mixture. (If it doesn’t start to stick together you can add another tablespoon of melted coconut oil).
- Firmly press the dough into your tart pan. Don’t forget to press up on the sides as well.
- Prick the bottom of the crust with a little fork.
- Bake at for 10-15 minutes or until slightly golden. Allow to cool completely.
- *The Jam Layer*
- Spread a thin layer of your favorite berry jam on the crust and put aside.
- *The Berry Mousse Layer*
- Slice the strawberries and drain the cashews.
- Add them together with the raspberries, almond pulp, coconut cream, agave syrup and melted coconut oil to your blender and mix until smooth and creamy.
- Carefully pour the mixture onto the jam layer leaving a little space for the white chocolate layer.
- Let set in the fridge for 3h or until the layer has firmed up. (You can shorten the waiting time by putting it in the freezer instead.)
- *The White Chocolate Layer*
- Melt the white chocolate using the double boiler method over hot water.
- Add coconut cream and stir until well combined. Don’t worry if the mixture gets a brown color here, it will brighten up again once it gets firm again.
- Let cool down a few minutes before adding the rosewater. Start with 1 teaspoon and if the flowery taste is not noticeable yet you can add another teaspoon.
- Spread the mixture carefully onto the berry layer.
- Let set in the fridge for another 2 hours.
- To get the best result and pretty layers leave the tart in the fridge overnight before cutting and serving it.
- Decorate with candied rose petals and fresh or frozen berries. Store leftovers in the fridge for up to 3 days. Enjoy!
Ingredients
- *Crust*
- 1 ½ cups gluten-free oats
- ½ cup almonds
- ¼ cup almond pulp, drained (from almond milk)
- 5 ½ tbsp coconut oil, melted
- 3 tbsp agave syrup (sub with maple syrup)
- *Jam Layer*
- 4 oz (120g) raspberry, strawberry or mixed berry jam (with a high amount of fruit)
- *Berry Mousse Layer*
- ¾ cup fresh strawberries, sliced & compacted
- ¾ cup fresh raspberries
- ¼ cup almond pulp, drained
- 1 cup cashews, soaked for 3-4 hr. or overnight
- ¼ cup coconut cream (solid part of a can full fat coconut milk stored in the fridge overnight)
- 3 tbsp agave syrup (add more for extra sweetness)
- 3 tbsp coconut oil, melted
- *White Chocolate Layer*
- 1 egg white
- 1 tbsp water
- 24 organic pink rose petals
- 1 cup granulated white sugar
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