This non-dairy no-bake Strawberry Rose Tart with a raw vegan pistachio crust is not only super simple to make but is also 100% vegan, dairy-free and gluten free!
It’s absolutely no secret that I love creating beautiful as well as delicious goodies in my kitchen. The more colourful the better. This Vegan strawberry rose tart with a strawberry and rose creamy coconut filling combined with the subtle sweetness of the pistachio and almond raw vegan tart base is a new favourite of mine! I’ll take five, please – actually, make that ten.
Plus, if you want inspiration for other similar easy vegan desserts, then check out my recipes for a Vegan pistachio & lemon tart, Vegan chocolate cherry ‘black forest’ tart, Earl grey & blueberry tart and other similar vegan cheesecakes and desserts.
Unlike with your dairy-filled tarts, this fruit tart recipe doesn’t include any confectioners sugar, graham crackers, cream cheese, whipped cream, butter etc. Instead, the plant based filling is made up of coconut cream, fruit and healthier natural, thickeners and sweeteners.
*psst- If you do want a whipped topping then some whipped coconut cream would be delicious along with some dark chocolate shavings*
How to Make The Vegan Strawberry Rose Tart:
The method of making this vegan tart is actually very simple, with no special equipment required other than a food processor/ high-speed blender. Before getting into the how-to of the recipe, let’s first look a little bit more and the various elements of the dessert.
The Pistachio raw vegan tart base:
This Vegan tart base is a raw, vegan pistachio crumb base and can be used as a base for a variety of different raw vegan treats and pistachio dessert recipe options.
Although the filling for this particular tart isn’t raw, this raw vegan tart base recipe can be kept and used for all your raw needs. It’s beautiful as well as delicious. Plus, if you’re needing it to be any sweeter then feel free to add a little extra natural sweetener of choice ( I usually just pop in an additional date or two).
For this particular strawberry rose dessert filling, I personally don’t think the tart base needs to be any sweeter though as the filling itself is a deliciously sweet treat.
The Strawberry & Rose Filling:
So, as previously stated, this filling isn’t technically raw, however, it is still completely dairy-free and vegan.
The combination of strawberry, rose and coconut cream work perfectly to create a delicious dairy-free yet still super cream flavour profile. Plus, you could also easily swap out seasonal berries to have a truly versatile tart recipe. Blackberry and Lavender is another favourite of mine- by simply swapping out the strawberry and rose.
Although I personally find that this strawberry rose filling is more than delicious enough, I have included an additional ‘optional’ ingredient of strawberry powder if you’re wanting even more of a ‘strawberry’ flavour punch. Using powder allows you to get some concentrated flavour without adding additional liquid to the mix, which could upset its ‘setting’.
This filling also reminds me a bit of Turkish Delight and can be easily paired with chocolate shavings as a topping or even served with chocolate ice-cream.
The Ingredients & How to:
Raw Pistachio Crust Recipe:
- Almonds, pistachios
- Dates, coconut oil
- Cardamom, salt
The strawberry & Rose Filling Ingredients:
- Strawberries, rose water
- Coconut cream
- Maple syrup, corn starch, agar agar, vanilla pod
- Optional: Additional strawberry powder
Decoration (optional):
- a handful of blueberries
- a handful of dragon fruit balls
- chocolate hearts
- edible flowers
- or any of your favourite fruit or toppings
The How-to:
The first step is to prepare the pistachio crust. Do this by blending the almonds and pistachios in a food processor/blender, to a slightly chunky crumb consistency. 
Add the rests of the crust ingredients and mix well until you obtain a uniform sticky mixture.
Note* If your dates feel particularly dry then you may need to soak them in hot water for ten minutes. In this way, they will become more sticky.
Add the crust dough to a tart pan (8″/20cm). Then spread it evenly on the whole surface, using a round flat object (like a glass) to press it down evenly. If possible chill the mix in the fridge while you prepare the filling, as this will help solidify the tart shell.
For the dairy-free strawberry and rose filling, begin by blending the strawberries.
You just need to obtain a smooth puree-like mixture.
Heat up the coconut cream in a medium saucepan and stir well till smooth.
Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar again.
While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
When the mixture has become thicker, remove from the heat and leave it to cool down for 10-15 minutes. Then pour over the crust and leave to cool completely in the fridge. it usually takes a couple of hours to completely set.
Decorate with your choice of toppings. I used blueberries, dragon fruit balls and edible flowers. However, you could also use chocolate shavings or your own favourite toppings.
Vegan Strawberry Rose Tart
Ingredients
- 1 cup almonds
- 1 cup pistachios
- 2 dates
- 1.5 tbsp coconut oil
- 0.5 tsp cardamom
- pinch of salt
Filling:
- 1 cup strawberries
- 1.5 cups coconut cream
- 1/4 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
Instructions
- Blend the almonds and pistachios in a food processor/blender.
- Add the rests of the crust ingredients and mix well until you obtain a uniform sticky mixture.
- 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.
- For the dairy-free strawberry and rose filling begin by blending the strawberries until you obtain a puree-like mix.
- Heat up the coconut cream in a medium saucepan. Stir well till smooth.
- Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar again.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker remove from the heat and let cold down for 10-15 minutes. Then pour over the crust and leave to cool completely.
- Place in the fridge for a couple of hours at least, until filling is fully set.
- Decorate with blueberries, dragon fruit balls and edible flowers or with your own favourite toppings.
Video
Notes
Nutrition
To save this vegan strawberry rose tart recipe for later:
Do you think this would be good without rose? I also need to substitute vanilla extract instead of pod. How would you suggest I do that? Thanks!!!! Love your recipes!
Hi Anna, thanks so much! Yes it will work without the rose element. You can also use vanilla pod of course! hope you’re gonna like it. One note on the rose, if you have fragrant organic roses in the garden, you can easily make rose water at home (recipe on the blog), but if you are not a fan then skip it! x
Hi
Thank you for sharing these wonderful recipes. Can I switch the coconut cream w mascarpone?
Also how does agar agar taste like?
I haven’t tried, although I imagine it would work well and provide a nice flavor so I say go for it! Let me know how it turns out 🙂
Hi, love your videos and blog! I ordered the nutramilk with your alphafoodie50 code! thank you! How do you make your chocolate heart shaped decorative moulds In different colours? please and thank you!
Mya
Hi Mya,
Yay!! so great to hear :-). Thank you! for the chocolate moulds I have a recipe coming for them. I just posted few days ago the recipe for making homemade chocolate bars (white, dark and milk) – you can check those out so you can have an idea and these should be next! Basically you would need a heart shaped silicone chocolate double and you would use the chocolate from the latest blog posts with filing (I normally fill with either homemade Nutella or homemade caramel syrup) but there are so many other choices too 🙂
Where do you get your edible flowers? I’m looking for a supplier in the Netherlands
I get them from a local supplier that I order from online 🙂 Unfortunately, I don’t know of any that are based in the Netherlands but I hope you manage to find somewhere soon 🙂
Hello this is looking graet. Can i change the agar agar in somthibg diffrent?
Thnku u 🙂
Hi Noa,
You can use more of the cornstarch or you can substitute with gelatin.
Looks amazing! Do you use raw and unsalted nuts for the crust? Or roasted/salted on one or both?
Thanks 😀 I use raw, unsalted nuts for all of my tart base recipes 🙂
Hot, what blender do you use please? Thanks.
Hi Alison,
Sorry for the late reply. I have been using nutramilk for sometime now. I sometimes also use magimix food processor.
Hi Samira,
This tart looks amazing but I can’t work out what is the 8th ingredient for the filling of the tart? The cream cheese looking pieces?
Hi Janet,
Thank you for your comment. I believe you are asking about the full fat coconut cream.