By Joie Goh

Not only will this beautiful tart by raw chef and fellow WeBarre-r Andrea wow guests, it’s suitable for even the pickiest of eaters: it’s vegan, grain-free, gluten-free, refined sugar-free and processed oil-free!

Better known as @bunnybakery on social media and the loving hands behind Bunny Bakery, an online vegan patisserie, Andrea is a certified raw food chef with certifications from leading plant-based culinary schools – the Matthew Kenney Culinary Academy and Sayuri Healing Foods. And exclusively for WeBarre.com, she has created just about the most gorgeous, yet allergen-free, dessert that will grace any holiday party this season.

Nourishing Rosewater Pistachio Tart

“This Christmas, I chose to create not just a tart, but a nourishing one that is light and refreshing. I also wanted it to be entirely butter and oil-free for all of us to not over-indulge in refined oils after a heavy meal.

This tart only requires less than an hour to make and the “hardest” part would be soaking the raw cashew nuts beforehand in order to maximise the health benefits of this tart! For those who bloat easily from having nuts, this would be a great step not to miss.

Furthermore, this tart can be kept in the freezer for up to 1 week. Not to worry – if you have leftovers. Just remember to save some freezer space!” – Andrea

Serves: 8 inch tart pan (up to 10 pax)

Prep time: 45 min (excludes soaking of cashews)

Wait time: 3 hours

INGREDIENTS

Crust Layer

  • 70g pitted Medjool dates
  • 130g pistachios
  • 110g almonds
  • pinch of salt
  • zest of a large orange

Filling:

  • 280g cashews (soaked for at least 8 hours or overnight)
  • 1/4 cup water
  • 3 tbs coconut yogurt
  • 1/2 tsp vanilla extract
  • 2 tsp natural rosewater
  • 2-3 tbs liquid sweetener of your choice or to taste (I used 100% pure Maple Syrup)
  • Pinch of salt
  • 1/8 tsp beetroot powder

Toppings:

  • roasted nuts
  • dried rose buds
  • fresh berries

INSTRUCTIONS

Crust Layer:

  1. Soak cashews the night before with a pinch of salt for at least 8 hours/overnight to remove the enzyme inhibitors. Drain the water and rinse the nuts. Strain and leave it aside.
  2. To make the crust, soak the pitted dates with just enough water to cover them for 1 hour or so. Once softened, take the dates out and pulse in a blender or food processor until it becomes a chunky paste.
  3. Add the rest of the ingredients in the blender. Pulse until combined.
  4. Lightly oil your tart pan. Add the wholefoods crust “dough” and press it down until the edges and surfaces are covered evenly. Do make sure that it isn’t too thin, or the filling may leak.
  5. Pop the pan in the fridge while working on the filling.

Filling:

  1. Blend soaked cashews, coconut yogurt and water into the blender until it forms a smooth consistency. If it is still chunky, add 2-3 tablespoons of water and blend till smooth.
  2. Add your liquid sweetener of choice, vanilla extract and rose water to desired level of sweetness and flavour.
  3. Optional: add beetroot powder to the mixture and blend for a baby pink shade.
  4. Pour the batter into the tart pan.
  5. Place it in the freezer for at least 3 hours.
  6. Once slightly frozen, decorate with pistachios and dried rose petals.
  7. To serve, slice the tart with a knife dipped into hot water for a cleaner cut. Enjoy!

Andrea is a Raw Food Chef & Founder of wholefoods vegan and gluten-free bakery, Bunny Bakery and upcoming brand – Clean Addicts (Follow @BunnyBakery and @rawchef_Andrea on Instagram for latest updates and wholesome treats!). She is a firm believer of the quote: “Let Thy Food Be Our Medicine” by Hippocrates.

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