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!
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 - it might take about 1 hour for the tart to set in the fridge.