Raspberry Hibiscus Rosewater Tart
Add a little flower and flair to your desserts!
Created by the lovely Mei Yee @nm_meiyee. Check out her Instagram for more amazing recipes!
For the crust:
1¼ cups gluten-free rolled oats
⅓ cup pistachios
¼ cup sliced almonds
2-3 tbsp coconut oil
12 dates, pitted
For the raspberry filling:
1 cup raspberry
1 can full fat coconut milk, chilled overnight only the thickened cream, leave the liquid behind
⅓ cup pure maple syrup
1 tsp agar-agar powder
1 tsp pure vanilla extract
1. For the crust: Grease a 8-inch tart tin. Set aside. In a food processor combine all crust ingredients and pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
2. For the raspberry filling: Add raspberry, maple syrup, coconut milk, vanilla into a saucepan and cook on a medium-high heat, when the mixture started to boil, add agar-agar, constant stirring until agar completely dissolved.
Strain raspberry mixture through a mesh sieve over a small bowl. ( you can skip this step, but straining will result in a finer texture). Pour mixture to a cooled tart shell and place in the fridge for 1 hour t to set.
3. For the hibiscus rosewater jelly: In a small pot, bring the water to a boil. Add rose buds, hibiscus and cover the pot, gently simmer the rose petals until they lose their colour. Add agar-agar and maple syrup. Stirring constantly, cook until agar-agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. Turn off the heat and allow the hibiscus rosewater cool to room temperature before gently pouring over the top of the set raspberry filling. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with Rose petals, Rose Blossom and Pistachios. Enjoy!