Raspberry Rose Tart
An oat and almond crust filled with rose sweetened raspberry cream.
Equipment
- Tart Pan
- Blender
Ingredients
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
Instructions
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!
Notes
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.