Rose jelly tart
|ginger biscuits — crushed
|coconut oil — or vegan butter, melted
|1 1/2 cup
|cashew nuts — soak in boiling water For at least 1 hour
|plant-based cream cheese — or coconut cream
|agave — or honey
|plant-based strawberry jelly
|alcohol-free sparkling rose wine
|strawberries — diced
|beetroot powder — or berry powder
Preheat oven to 180 degrees Celsius.
Crush the ginger biscuits until fine, add the shredded coconut and the coconut oil or vegan butter, mix well and press the cookie base on to the parchment paper lined tart tin, smoothing out with a glass up on to the edges and smoothing the top part of the edges neatly on to the tart base.
Bake the tart base for 10 minutes while you blend the filling ingredients until smooth, pour the filling into a saucepan and bring to a simmer until it starts to thicken.
Pour the filling on to the tart base & bake for another 15-18 minutes until golden.
Let the tart cool, while you make the topping.
Pour out the jelly ingredients in to a blender, rose wine, cashew butter, coconut oil, strawberries and beet powder, blitz up this mixture until smooth and pour on to the chilled tart.
Chill for 2-3 hours until set, decorate the tart with sliced , blueberries and edible glitter.
Sliced and enjoy!
Recipe reprinted with permission. Recipe developed by Mariza Ebersohn for Van Loveren Absolute Zero range.