Strawberry Rose Tart

Strawberry Rose Tart

Fall in love with spring every year? We do too. Celebrate the season with this beautiful non-dairy, no-bake strawberry rose tart.

  • 1 cup almonds
  • 1 cup pistachios
  • 2 dates
  • 1½ tbsp coconut oil
  • ½ tsp cardamom
  • pinch of salt


  • 1 cup strawberries
  • 1½ cups full fat coconut cream
  • ¼ cup maple syrup
  • 1 tbsp rose water
  • 1 tbsp corn starch
  • 2 tsp agar agar
  • 1 vanilla pod
  • Optional: Additional strawberry powder


  • a handful of blueberries
  • a handful of dragon fruit balls
  • chocolate hearts
  • edible flowers
  • or any of your favourite fruit or toppings
  1. Blend the almonds and pistachios in a food processor/blender.
  2. Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture.
  3. Add the crust dough to a tart tin (8″/20cm) and spread it evenly on the whole surface. If possible chill the mix in the fridge while you prepare the filling as this will help solidify it.
  4. For the dairy-free strawberry and rose filling begin by blending the strawberries until you obtain a puree-like mix.
  5. Heat up the coconut cream in a medium saucepan. Stir well till smooth.
  6. Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar again.
  7. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
  8. When the mixture has become thicker remove from the heat and let cool down for 10-15 minutes. Then pour over the crust and leave to cool completely.
  9. Place in the fridge for a couple of hours at least, until filling is fully set.
  10. Decorate with blueberries, dragon fruit balls and edible flowers or with your own favourite toppings.

Recipe sourced from




Related Posts

get in touch

About Us Contact