Food and Travel Magazine | Raspberry and vanilla crème tart with rose…
Raspberry and vanilla crème tart with rose spiced crust
Ingredients
- 315g raw almonds, skin on
- 1tsp homemade mixed spice (see recipe below)
- 4g dried rose petals
- 1/4tsp salt
- 50g maple syrup
- 12g extra virgin coconut oil
- 450g raw cashews
- 200g coconut nectar syrup
- 85ml lemon juice
- 20g vanilla bean paste
- 1/2tsp salt
- 100g extra virgin coconut oil
- 100-150g fresh raspberries (or frozen, thawed)
- 75g raw pistachios, roughly chopped
- dried rose petals
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