These rosewater & pistachio tarts are the perfect oriental treat. A base packed with fresh pistachios and sticky dates, it makes the best gluten free home for the creamy rosewater filling. Make ahead and freeze to make entertaining a breeze.
There is something blissfully oriental about rosewater. Growing up in an Iranian household as a child, the scent is nostalgic for me. It reminds me of fluffy Turkish delight and steaming rosewater rice pudding.
As you might know, I’m currently working on my first ecookbook, all about my favourite food, ice cream. All the recipes are vegan, refined sugar free and made using wholesome ingredients. I’m about half way through which is exciting, but not as exciting as the flavours I still have to go. Do you have any favourites you want me to make?
I recently made a beautiful rosewater flavour and pistachio flavour which were both divine if I don’t mind saying so myself. Probably one of my favourites so far after my apple crumble flavour.
This week, I wanted to use some of the left over rosewater and pistachios to make a pistachio and rosewater tart. These tarts are so simple to make, are completely vegan and gluten free and can be left in the freezer to bring out when you’re entertaining in a rush.
I love recipes that can be made ahead, it really does take the stress out of entertaining.
The base method simply involves blending the ingredients and then pressing the mixture into prepared tart tins. You can pop these in the freezer to set while you get to work on the filling.
For the filling, just blend the ingredients in a high speed blender until smooth. You might need a few goes and readjusting the mixture to ensure it all blends consistently.
Once your filling is ready, get your bases out and spoon in the filling across your tarts. Use the back of a spoon to smooth out the tops and then cover with plastic and pop into the freezer for an hour or two to set.
If you’ve frozen overnight or made ahead, make sure you get them out an hour before you want to eat them.
The base is subtly sweet, crunchy and has a strong and delicious pistachio flavour. The filling is a creamy and sweet with a kick of that delicious musky rosewater. For a mixture that’s made with nuts, its surprisingly creamy and dairy like.
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.
What you need:
- Food processor
- Small tart tins, wiped with coconut oil.
Ingredients (makes 4 tarts):
- 1 cup pistachios
- 1 cup almonds
- 1/2 cup desiccated coconut
- 10 Meedjool dates (add extra if you need the mixture more sticky)
- 3 tablespoons coconut oil, melted
For the filling:
- 1 cup cashews, soaked overnight then drained
- 1/2 cup desiccated coconut
- 2 tablespoons rosewater
- 2 tablespoons coconut oil, melted
- 1/4 cup maple syrup, add more to taste
- Pinch of saffron
1. Process all the base ingredients in a food processor until combined. Press into the prepared tart tins. Put into the freezer to set for 1 hour.
2. Blend all the filling ingredients in a high speed blender until smooth. Put into the freezer to set for 1 hour.
Storage: in the freezer, wrapped in plastic for up to a week.
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For another similar recipes, try my vegan lemon curd tartlet.
Anisa – The Macadames. xx