Rose jelly tart



Prep Time
Cook Time
4 - 6 People
Serves 6
Difficulty  0



  • 2 cups crushed ginger biscuits
  • 1 cup shredded coconut
  • 1/2 cup melted coconut oil or vegan butter
    Cheesecake Filling
  • 1 1/2 cups soaked cashews (soak in boiling water
    For at least 1 hour)
  • 300g vegan cream cheese (sub with coconut cream)
  • 300ml coconut cream
  • 1/3 cup honey or agave
  • 1-2 tsp vanilla extract
  • 1/3 cup cornstarch
  • 1 packet of vegan strawberry jelly
  • 1/4 cup vanilla Loveren Absolute zero Rose
  • 1 tbsp Rose water
  • 1/2 cup cashew butter
  • 1/4 cup coconut oil
  • 1/4 cup diced fresh strawberries
  • 1 tsp beet or berry powder
  • Fresh berries
  • Edible glitter


1. Preheat oven to 180 degrees Celsius.
2. Crush the ginger biscuits until fine, add the shredded coconut and the coconut oil or vegan butter, mix well, and press the cookie base onto the parchment paper-lined tart tin, smoothing out with the base of glass up onto the edges & smoothing the top part of the edges neatly onto the tart base.
3. Bake the tart base for 10 minutes while you blend the filling ingredients until smooth, pour the filling into a saucepan and bring to a simmer until it starts to thicken.
4. Pour the filling onto the tart base & bake for another 15-18 minutes until golden.
5. Let the tart cool, while you make the topping.
6. Pour out the jelly ingredients into a blender, Rose wine, cashew butter, coconut oil, strawberries & beet powder, blitz up this mixture until smooth and pour onto the chilled tart.
7. Chill for 2-3 hours until set, decorate the tart with sliced, blueberries and edible glitter.
8. Sliced and enjoy!