Raw Pistachio Rosewater Raspberry Tart

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Raw pistachio tart filled with pistachio rosewater cream and topped with fresh raspberries. This raspberry tart recipe was carefully assisted by my two moustached raspberry sous chefs, haha. This is my all time favorite tart recipe!! What I love about it, is that it tastes incredibly light with a lovely hint of rosewater. What I love even more, is that it is completely raw, vegan, refined sugar-free, dairy-free, gluten-free, looks amazing and tastes AMAZING!!! No-one will even suspect it’s HEALTHY!
Sshhhh… Secret Squirrel xx. 😉

 

COMMENTS

  1. Margaret

    Hi, have been trying cashew cream in Thermomix, a little trouble getting a smooth cream, tried dry nuts, a little better, about how long do you process??Tasted great, this one looks really good, Thanks

  2. Secret Squirrel

    Hi Margaret,
    Soak the nuts in water overnight so they soften. Otherwise, add a little more coconut milk and keep processing until it becomes a creamy texture. It may take a few minutes xx.

  3. Jackie

    Hi! I’ve just found your blog and it all looks so clean, fresh and beautiful! There aren’t really any health food stores near me so I was wondering if the buckinis could be replaced or substituted in this recipe with something else? 🙂

  4. Secret Squirrel

    Hi Jackie,
    Thanks so much for the lovely comments! The buckinis can be replaced with almonds or sunflower seeds.
    Enjoy! xx.

  5. Eleni

    What a lovely breath of fresh air! Can’t wait to try this beautiful, light combination of flavours.

    I love chocolate & banana as much as the next guy, but one look at Instagram & healthy blogs and you’d would think it’s the basis for all vegan desserts!

    So thanks for thinking outside of the box Karen.

Comments are closed.