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Based in New Zealand, I'm a creative designer with a distinct love for food, food culture + photography which often inspires my work.

Rosewater, Pistachio tarts + Saffron Coconut Yoghurt

Rosewater, Pistachio tarts + Saffron Coconut Yoghurt

 

WHAT YOU NEED

For the tart base

½ cup Pistachios

½ cup Almond Meal 

¼ cup Dessicated Coconut

½ tsp Vanilla Extract

1 ½ tbsp Coconut Oil

1 tbsp Maple Syrup

 

For the filling

½ cup Cashews

1 ½ tbsp Rosewater

1 tbsp Coconut Oil, melted

2 tbsp Maple Syrup

¼ cup Coconut Yoghurt

Pinch of saffron

 

Edible flowers, for decorating

Coconut threads, for decorating

 

HOW IT'S DONE

1. Place the pistachios in a food processor and blend until you have a fine powder. Then add the rest of the tart base ingredients and process until it all comes together. If the mixture is a little too dry and wont stick together, just add a little more coconut oil.

2. Divide and press the mixture firmly into mini tart tins (silicone ones would be ideal). Place the tarts in the freezer to firm up for about 30 minutes.

3. Place all the filling ingredients into a food processor and blend until smooth + creamy.

4. Remove the tart shells from the freezer and carefully remove them from their tins. Divide and fill each of the tarts with the filling mixture. Place back into the freezer to firm up for an hour or so.

5. Remove the tarts from the freezer 20 minutes before serving and decorate each tart with extra coconut threads and edible flowers if you wish.

Makes approx. 10 mini tarts.

 

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