Raw Raspberry, Pistachio & Rose Tarts
Raw ‘Baking’ can be so creative and a way of really exploring what and how plant-based ingredients can work and be interpreted in the kitchen. Whoever discovered raw pastry and the versatility of dates is my hero.
I created this recipe as part of my ‘Baking Without Flour’ series I did over on Instagram in response to the flour shortage during the 2020 lockdown. You can find the other 3 ‘without flour’ recipes I did over on my Instagram Highlights.
These little raspberry tarts are so easy to make but look really fancy and vibrant. If you can your hands on dried rose petals I definitely recommend including them in the crumble topping; they just add that pop of colour and bring a beautifully delicate floral flavour.
RAW RASPBERRY, PISTACHIO & ROSE CRUMBLE TARTS
makes 4 individual tarts • prep time; 20 minutes, sets overnight
for the crumble topping:
20g walnuts
20g pistachios
10g flaked almonds
2 tbsp candied orange peel, finely chopped
1 tsp dried rose petals (optional)
for the raw pastry:
60g soft dates
75g walnuts
20g desiccated coconut
pinch of salt
½ tsp cinnamon
1 tbsp water
for the raspberry jam:
150g frozen raspberries, defrosted
1 tbsp chia seeds
1 tsp agave syrup
Prepare your tart tins by lining the bottom with a small circle of baking paper. You could also use cupcake/muffin moulds.
To make the pastry, add the walnuts, salt, cinnamon and desiccated coconut to a food processor. Pulse to break the nuts into a fine crumb. Add the dates and the water and blend again until you have a sticky dough.
Divide the dough between the tart tins and evenly press in the dough to create your pastry cases. Place these in the freezer for at least 8 hours or can be left overnight.
While waiting for the pastry to freeze. Prepare the jam and crumble.
For the jam, take your defrosted raspberries and with a fork gently mash them. Add the chia seeds, mix well and then set aside. Allow at least 1 hour for the jam to firm up.
For the crumble, finely chop the walnuts and pistachios into a crumb - could be done in a food processor. Transfer to a bowl, then add the flaked almonds, chopped orange peel and rose petals.
When ready to assemble your tarts, gently remove the pastry from the moulds. Fill each tart with raspberry jam before topping with your crumble mix.
Store in the fridge or freezer until ready to eat. If storing in the freezer, let them thaw for 10 minutes before serving.