Vegan Pistachio, Strawberry & Rose Tart

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. No word of a lie – 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’re wanting 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 it’s ‘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:

Makes: 1 tart (8″/20cm tin)

Preparing Time:  ~30 minutes (does not include cooling down time).

[ingredients title=”Ingredients”]

Raw Pistachio Crust Recipe:

• 1 cup almonds
• 1 cup pistachios
• 2 dates
• 1.5 tbsp coconut oil
• 0.5 tsp cardamom
• pinch of salt

The strawberry & Rose Filling Ingredient

• 1 cup strawberries
• 1.5 cups full fat 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

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:

1. 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. 
   
2. 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 to they’re more sticky. 
   
   
3. Add the crust dough to a tart pan (8″/20cm) and 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. 
4. For the dairy-free strawberry and rose filling begin by blending the strawberries until you obtain a smooth puree-like mix.
   
   
5. Heat up the coconut cream in a medium saucepan and stir well till smooth.
6. Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar again.
   
7. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
   
8. 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). 
9.  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.

The Vegan Strawberry Rose Tart Recipe:

Print Recipe

5 from 6 votes

Vegan Strawberry Rose Tart

This non-dairy no-bake Strawberry Rose Tart with a raw vegan pistachio crust is not only super simple to make but is absolutely delicious and beautiful!

Prep Time10 mins

Cook Time15 mins

Chilling Time2 hrs

Total Time25 mins

Course: Dessert

Cuisine: gluten-free, vegan

Servings: 12 servings

Calories: 269kcal

Author: AlphaFoodie

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

The total time does not include the chilling time 

Nutrition

Serving: 1slice | Calories: 269kcal | Carbohydrates: 14g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Sodium: 2mg | Potassium: 328mg | Fiber: 4g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg

To save this vegan strawberry rose tart recipe for later: