Name: Rose jelly tart
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2 cup ginger biscuits crushed; 1 cup desiccated coconut; 1/2 cup coconut oil or vegan butter, melted; 1 1/2 cup cashew nuts soak in boiling water For at least 1 hour; 300 g plant-based cream cheese or coconut cream; 300 ml coconut cream; 1/3 cup agave or honey; 1-2 tsp vanilla extract; 1/3 cup cornstarch; 1 packet plant-based strawberry jelly; 1/4 cup alcohol-free sparkling rose wine; 1 tbsp rose water; 1/2 cup cashew butter; 1/4 cup coconut oil; 1/4 cup strawberries diced; 1 tsp beetroot powder or berry powder; fresh berries; edible glitter

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Ingredients (18)

Crust

2 cup	ginger biscuits — crushed
1 cup	desiccated coconut
1/2 cup	coconut oil — or vegan butter, melted

Cheesecake filling

1 1/2 cup	cashew nuts — soak in boiling water For at least 1 hour
300 g	plant-based cream cheese — or coconut cream
300 ml	coconut cream
1/3 cup	agave — or honey
1-2 tsp	vanilla extract
1/3 cup	cornstarch

Topping

1 packet	plant-based strawberry jelly
1/4 cup	alcohol-free sparkling rose wine
1 tbsp	rose water
1/2 cup	cashew butter
1/4 cup	coconut oil
1/4 cup	strawberries — diced
1 tsp	beetroot powder — or berry powder

To decorate

	fresh berries
	edible glitter

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Method:

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.