Raspberry Rose Tart

What compliments spring time better than the subtle, soft and delicate flavor of rose? This tart is the perfect spring time dessert to sweeten up your life!


I was browsing the local Persian Market recently and I came across dried rosebuds. I honestly had absolutely no idea what to do with them, but I knew that some of my all-time favorite sweets incorporated roses, such as rose milk tea, faloodeh, and kaju katli. For $1.99, I was sold.

The first thing I ended up making with the buds was a rose-infused simple syrup. The subtle and sweet flavor was perfect, but I needed to figure out what I could incorporate the syrup with. A fruity tart seemed to be the perfect application for it!

Dried Rose Buds from the local Persian market.

Rose Simple Syrup

The rose flavor makes its way into this tart through an infusion with simple syrup. And simple is the most accurate way to describe how to make it.

In a saucepan, combine:

  • 1 cup of water
  • 1 cup of sugar
  • 1/4-1/2 a cup of dried rosebuds

The number of rosebuds you use will determine the strength of its flavor, so use to your liking. I personally love the flavor of rose, so I put closer to ½ a cup in there.

Whisk until the sugar dissolves, bring the mixture to a boil, and then let it simmer for at least a half-hour to an hour. Once it’s done, use a fine-mesh strainer to remove the buds, and transfer the syrup to an air-tight jar.

How to make a Raspberry Rose Tart

This fruity and floral beauty is made with only 9 simple ingredients, making it undoubtedly:




& Satisfying

Make the Crust

The crust is so simple! The only ingredients needed to make this are almond flour, oat flour, vegan butter and rose simple syrup. Begin by preheating the oven to 400°F. Next, combine all the crust ingredients in a large bowl. Whip out the tart pan, preferably one with a removable bottom, and pour the combined crust ingredients in. Use your hands and evenly press the crust down, working from the center and moving out towards the edges. Make sure you remember to apply pressure where the base of the tart pan meets the walls, to ensure everything will stay intact when you begin cutting into it. Level off the top of the crust by using your thumb and index finger to pinch around the perimeter.

Bake the crust for 14 minutes, flipping halfway through to ensure it cooks evenly. Give it time to cool before you pour in the filling

No-bake option: This could easily be a no-bake tart. If it’s a hot summer day and you don’t want to heat up the house, or you would just simply wish to skip this step, go for it! The crust may be slightly more crumbly, but it will work either way, and the choice totally yours.

Tart crust after it has been pressed into a pan.

Make the Filling

Now it’s time for the filling. Add all of the filling ingredients (except for the cornstarch and reserved coconut milk) to a medium-sized saucepan over medium heat. That means you’ll be adding coconut milk, agar-agar powder, vegan butter, raspberries, and rose simple syrup to the pan. Whisk all of these ingredients together and bring it to a boil. Once it boils, reduce it to a simmer and begin making the cornstarch and reserved coconut milk slurry.

In a small bowl or cup, combine the cornstarch and reserved coconut milk with a fork until an even consistency is reached. The reason why the cornstarch needs to be dissolved into a small amount of liquid before being added to the main mixture is due to its tendency to clump. When it clumps, it will not be able to adequately work its magic when it comes to thickening. Plus, who wants to bite into a clump of powdery cornstarch that didn’t get completely dissolved into a tart filling? I know I don’t. When a slurry of cornstarch and coconut milk has been made, slowly whisk it into the saucepan with the other ingredients, and then remove the pan from the heat.

Once the mixture has cooled slightly, get out your immersion blender, high-speed blender, or food processor and blend the filling until it is smooth. At this point, you will not have many raspberry chunks, but you will have some texture from the raspberry seeds. If you want to take it a step further, and make a very smooth and consistent filling texture, put the filling in a fine mesh strainer to remove the seeds, but this is totally optional.

Pour the filling into the crust

Give the filling a couple more minutes to cool and then very slowly pour it into the tart crust. Leave it be and let it sit at room temperature until it has, for the most part, settled. Once you can move it without any jiggle from the filling, transfer it to the refrigerator or freezer to finish firming up.

Tart after the filling has been poured in.


When the tart has completely cooled and firmed up, garnish with a handful of raspberries and dried rosebuds for an additional pop! Slice it up and serve it cold, alongside some vegan whipped cream, ice cream, or simply as is!


Store any leftovers in an airtight container or ziplock bag in the refrigerator for up to a week, or freezer for up to 3 months. If you are freezing it, give it about a day to defrost in the refrigerator before eating it.

Did you try this recipe? If you did, let me know down in the comments!
And if you enjoyed this recipe, you might also enjoy my recipe for Vegan Lavender-Blueberry Mini Hand Pies!

❤️ M

Raspberry Rose Tart

An oat and almond crust filled with rose sweetened raspberry cream.
Prep Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Servings 8


  • Tart Pan
  • Blender


Crust Ingredients

  • 2 cups oat flour
  • 1 cup almond flour
  • ¼ cup rose simple syrup*
  • 5 tbsp plant-based butter, melted

Filling Ingredients

  • 1 can coconut milk reserve 2 tbsp milk
  • 1 tsp agar
  • 350 grams raspberries, smashed
  • 1 ½ tbsp butter
  • ¾ cup rose simple syrup
  • 2 tbsp corn starch, dissolved in 2 tbsp reserved coconut milk


Make the Crust

  • Preheat oven to 400°F.
  • Combine oat flour, almond flour, melted butter and simple syrup in a bowl and then press into the bottom of a tart pan(preferably one with a removable bottom!).
  • Bake the crust for 14 minutes, rotating it halfway through.
  • Allow the crust to cool while you make the filling.

Make the Filling

  • Add all the filling ingredients to a sauce pan and bring to a boil while stirring frequently.
  • Once it boils, reduce heat and allow the mixture to simmer.
  • Meanwhile, dissolved the cornstarch in the reserved coconut milk and then add it to the pot.
  • Use an immersion blender or standing blender to puree the mixture.

Construct and Chill the Tart

  • Allow the filling cool for a couple minutes and then slowly add it to the cooled crust.
Let the tart sit on at room temperature until it has *for the most part* settled. Once you can move it without any jiggle, transfer it to the refrigerator or freezer for at least 2 hours to finishing firming up.
  • Garnish however you’d like & enjoy!


Rose simple syrup: combine 1 cup of water, 1 cup of sugar, and ¼ cup of dried rosebuds in a saucepan. Allow the sugar to completely dissolve, bring to a boil, and then simmer for at least a half-hour. Once it’s done, use a fine-mesh strainer to remove the buds and transfer the syrup to a jar. 
Keyword Floral, Raspberry, Tart

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