I recently undertook the mammoth task of cleaning out my little pantry press where I squirrel away all my cooking supplies. Let’s just say that for quite an organized girl this was one unorganized press. I discovered loads of really interesting ingredients that I had long forgotten including rose water. Why I ever bought it I’m not quite sure but I decided to put it to good use. What better use could it be put to than these beautiful raw raspberry and rose tarts with an indulgent cacao hazelnut crust? Also talk about perfect timing nothing spells Valentines quite like roses. I adore these crazily delicious tarts just as I am sure that special someone will too! The rich cacao hazelnut crust is so simple to make and pairs beautifully with the super smooth and creamy raspberry and rose filling. I must give you a word of warning though; too much rosewater and you will have quickly gone from a fragrant hint of floral to eating a bowlful of potpourri, just enough and these tarts are pure heaven!
Hazelnuts are a rich source of heart protecting fats most notably monounsaturated and polyunsaturated fats as well as oleic acids which have been shown to lower LDL or “bad” cholesterol while at the same time raising levels of HDL or “good” cholesterol. In addition hazelnuts are a great source of the lipid soluble vitamin E which plays an integral role in keeping our hair, skin and nails healthy and strong as well as maintaining a strong immune system.
- 1 cup hazelnuts
- ½ cup dates
- 1 tbsp maple syrup or honey
- 2 tbsp cacao powder
- ½ cup cashews soaked in water overnight
- ¼ cup raspberries
- 2 tbsp maple syrup or raw honey
- 1 tbsp coconut oil melted
- ¼ rose water or to taste
- Place the hazelnuts, dates, maple syrup or honey and cacao powder in a blender and blitz until a sticky dough forms.
- Press this mixture into your tart tins and place in the fridge to firm up.
- Meanwhile place the soaked cashews, raspberries, maple syrup or honey and coconut oil.
- Blend until smooth.
- Add the rosewater to taste.
- Remove the tarts from the fridge and fill with your raspberry mixture.
- Place back in the fridge for 20-30 minutes.
- Remove from the tart tins and serve with a scattering of berries.