Rose & Pistachio Love Tarts

Mains

By Emily Williamson

I’m always so surprised how painless making raw desserts are, they are so much easier than a traditional baked cake - almost nothing can go wrong! The beautiful combination of rosewater and pistachio is a classic that has come together to create these gorgeous little tarts - a perfect dessert for a balmy evening.

Ingredients
Method

Base
½ cup pistachios
½ cup almond meal (or ground Activated Almonds)
¼ cup shredded coconut
½ tsp Vanilla Powder
1 ½ tbsp Coconut Oil
1 tbsp Coconut Nectar
Filling
½ cup Cashews
1 ½ tbsp rose water (very simple to make at home - check out our recipe!)
1 tbsp Coconut Oil, melted
2 tbsp Coconut Nectar
¼ cup coconut yoghurt
pinch of saffron

Step 1Add half the pistachios (¼ cup) to the blender and process until you have a fine powder. Then add the rest of the base ingredients and process until it all comes together. The mixture should stick when pressed with your fingers. If too dry you can add a little extra coconut nectar or coconut oil (depending on taste).
Step 2Divide the mixture in half and press firmly and evenly into two mini tart tins. Freeze for 30 minutes or until quite firm.
Step 3Soak the cashews overnight, then rinse well before using.
Step 4Prepare the filling by adding all the filling ingredients to a high powered blender or food processor and blend until silky smooth.
Step 5Remove the bases from the freezer and divide the mixture into each and place back into the freezer for 1 hour.
Step 6In a mortar and pestle, crush up 1 tbsp pistachios & sprinkle over the tarts to decorate. You can store these in the freezer, just remove 20 minutes before serving.

Loving Earth 9 years ago

Hiya Lewis! Thanks for the kind words! The tins are 12cm in diameter. :)

Reply ↓

Lewis 9 years ago

Hey, What size tart tin did you use? I noticed in quite a few of the recipes it doesn't supply the size of tin, would be useful if you could add this information in. Bar that, love the site!