Raspberry Rose Tarts
Ingredients Featured in Our Raspberry Rose Tarts
Recipe Overview
Cruelty-free and plant-based, these decadent raspberry rose pastries are the perfect way to treat yourself while being compassionate with yourself and the earth around you. Gluten-free and dairy-free, these nourishing and satisfying raspberry tarts will light up any celebration, and leave you feeling your best.
About Our
Raspberry Rose Tarts
These Raspberry Rose Tarts are not only visually stunning but also packed with nutritional benefits. The crust made from oats and almonds provides a wholesome base rich in fiber and healthy fats. The raspberry curd, infused with rose water and lemon juice, offers a burst of antioxidants and vitamin C, supporting immune function and skin health. The coconut cream adds a creamy texture while being dairy-free, making these tarts suitable for various dietary preferences. This dessert is a wonderful balance of sweetness and nutrition, perfect for any occasion.
Cycle hacking™ with jihi
Our Raspberry Rose Tarts are an excellent addition to your cycle-syncing routine. The high antioxidant content in raspberries helps to combat inflammation and support liver detoxification, which is crucial during the luteal and menstrual phases. The healthy fats from almonds and coconut oil aid in hormone production and balance, essential for maintaining overall hormonal health. The light, sweet flavor, and nourishing ingredients make these tarts a delightful and supportive treat that will keep you feeling amazing without missing out on priceless moments.
Jihi Cycles
exactly when you need THEM MOST.
What You'll Need
ALMONDS
Provides a rich source of healthy fats, protein, and fiber, supporting overall health and satiety.
COCONUT CREAM
Adds a creamy texture and is a dairy-free alternative, rich in healthy fats that support hormone health.
COCONUT OIL
Provides healthy fats that aid in hormone production and offer anti-inflammatory benefits.
CORNSTARCH
Used to thicken the raspberry curd, ensuring a smooth and creamy texture.
GRANULATED SUGAR
Adds sweetness to the curd, balancing the tartness of the raspberries.
LEMON JUICE
Adds a fresh, zesty flavor and is rich in vitamin C, supporting immune health.
MAPLE SYRUP
A natural sweetener that adds a rich flavor to the crust and provides antioxidants.
OATS
Forms the base of the crust, offering fiber and nutrients that support digestive health.
RASPBERRIES
Packed with antioxidants and vitamin C, promoting skin health and immune function.
ROSE WATER
Adds a delicate floral flavor and offers potential mood-enhancing benefits.
How to Make
Raspberry Rose Tarts
PREPARE THE CRUST
Preheat the oven to 350˚F. In the bowl of a food processor, add oats and almonds. Pulse until the almonds are broken down into crumbs. Add the melted coconut oil and maple syrup, then process until the mixture comes together. Press the mixture into the bottom of 4-inch to 5-inch tart pans, making sure to press it up the sides slightly. Bake for 12 to 15 minutes until golden brown. Let sit for 10 minutes, then gently remove from the tart pans to a cooling rack to cool completely.
MAKE THE RASPBERRY CURD
While the tart shells are baking, add raspberries and sugar to a medium saucepan. Cook over medium-high heat, stirring frequently until the raspberries become soft and break down. Mash the mixture with the back of a fork until smooth. Pour the raspberry mixture through a fine mesh strainer, pushing as much of the liquid through as possible. Return the liquid to a saucepan over medium-low heat. Stir in rose water, lemon juice, and coconut cream until combined. Whisk in cornstarch until combined and there are no lumps. Continue to cook, stirring constantly, until very thick, about 5 to 8 minutes. Pour the curd into the cooled tart shells and place in the refrigerator until fully cooled.
GARNISH AND SERVE
Top with fresh raspberries and dried rose petals, as desired. Serve.
FAQs
Can I make these tarts in advance?
Yes, you can prepare the tarts in advance. Store them in an airtight container in the refrigerator for up to 3 days. Garnish with fresh raspberries and rose petals just before serving.
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Make sure to thaw and drain them before using to prevent excess moisture in the curd.
Is there a substitute for coconut cream?
You can use full-fat coconut milk as a substitute for coconut cream if needed. The texture may be slightly less thick, but it will still work well.
What can I use instead of rose water?
If you don’t have rose water, you can omit it or use a splash of vanilla extract for a different flavor profile.
Can I make one large tart instead of mini tarts?
Yes, you can make this into one large 12-inch tart if you prefer. Adjust the baking time for the crust accordingly.
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When the craving for cake hits, our Vegan Carrot Bundt Cake is tender and fluffy with a simple frosting and edible flowers for decoration. These Cycle Hacking™-approved treats are designed with food preferences and women’s health in mind.
Raspberry Rose Tarts
Ingredients
CRUST
- 1 1/2 cups oats
- 1/2 cup almonds
- 5 Tbsp coconut oil melted
- 2 Tbsp maple syrup
CURD
- 2 cups fresh raspberries
- 2 Tbsp granulated sugar
- 2 tsp rose water
- 1 Tbsp lemon juice
- 3/4 cup coconut cream
- 2 tbsp cornstarch + 2 tsp
GARNISH
- fresh raspberries
- dried rose petals
Instructions
- Preheat the oven to 350°F.
- In the bowl of a food processor, add oats and almonds. Pulse until the almonds are broken down into crumbs. Add oil and syrup, then process until the mixture comes together. Press the mixture into the bottom of 4-inch to 5-inch tart pans, making sure to press it up the sides slightly.*1 1/2 cups oats, 1/2 cup almonds, 5 Tbsp coconut oil, 2 Tbsp maple syrup
- Bake for 12 to 15 minutes until golden brown. Let sit for 10 minutes, then gently remove from the tart pans to a cooling rack to cool completely.
- While the tart shells are baking, add raspberries and sugar to a medium saucepan. Cook over medium-high heat, stirring frequently until the raspberries become soft and break down. Mash the mixture with the back of a fork until the mixture is smooth.2 cups fresh raspberries, 2 Tbsp granulated sugar
- Pour the raspberry mixture through a fine mesh strainer, pushing as much of the liquid through as possible.
- Return the liquid to a saucepan over medium-low heat. Stir in rose water, lemon juice, and coconut cream until combined. Whisk in cornstarch until combined and there are no lumps.2 tsp rose water, 1 Tbsp lemon juice, 3/4 cup coconut cream, 2 tbsp cornstarch
- Continue to cook, stirring constantly, until very thick, about 5 to 8 minutes. Pour the curd in the cooled tart shells and place in the refrigerator until fully cooled.
- Top with fresh raspberries and dried rose petals, as desired. Serve.fresh raspberries