Creamy raspberry filling with hibiscus rosewater jelly and pistachio oat crust. It’s sweet, delicious, and it’s so so pretty.
The hibiscus and rosewater added a fragrant floral twist to the tart. I used @suncorefoods pure Hibiscus flower powder and dried rose buds to make the hibiscus rosewater jelly. It’s beautifully fragrant, it makes a nice compliment to the creamy raspberry filling. The result was amazing, my family absolutely loved it!
Raspberry rosewater tart with pistachio crust (Vegan, gluten-free & refined sugar-free)
No-bake hibiscus rosewater tart made with rolled oats, pistachio, almonds, and coconut oil, with creamy raspberry filling, and hibiscus rosewater jelly. This recipe is vegan, gluten-free and refined sugar-free.
- 1 1/4 cups Gluten-free rolled oats
- 1/3 cup Pistachios
- 1/4 cup Sliced almonds
- 2-3 tbsp coconut oil
- 12 dates, pitted
- 1 cup Raspberry
- 1 can Full fat coconut milk, chilled overnight only the thickened cream, leave the liquid behind
- 1/3 cup Pure maple syrup
- 1 tsp Agar-agar powder
- 1 tsp Pure vanilla extract
Hibiscus rosewater jelly
- 2 tbsp Dried rose buds @suncorefoods
- 1 tsp Pure Hibiscus flower powder @suncorefoods
- 1 1/2 cups Water
- 3 tbsp Pure maple syrup
- 1 tsp agar-agar
- Rose petals
- Rose Blossom
Grease a 8-inch tart tin. Set aside. In a food processor combine oats, pistachio, sliced almonds and process until coarsely ground. Add dates and coconut oil, 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.
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.
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!