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Berry Rose White Chocolate Tart

Prep time: 40 min (tart) + 30 min (candied rose petals), Cook time: 15 min, Cooling time: minimum 5 hours

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.

Servings: 8 slices

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 3-4h 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
  • 6 oz (170g) vegan white chocolate
  • ¼ cup + 1 tbsp coconut cream* (see above)
  • 1-2 tsp rosewater
Candied Rose Petals
  • 1 egg white
  • 1 tbsp water
  • 24 organic pink rose petals
  • 1 cup granulated white sugar

Equipment

heart shaped (or round) tart pan with a diameter of 8-9 inches/20-23 cm, removable bottom

a soft pastry brush


Directions