Chocolate Rose Tart
The perfect Valentines day dessert! Rose essence and chocolate with strawberries all in a delicious tart. It’s sweet and tasty and the rose essence really makes it special! Don’t like rose flavor, just skip it and it’s still a delicious vanilla tart! Keep ready to see how to make it.
Chocolate Rose Tart
Chocolate Rose Tart
This is a delicious tart with a creamy coconut cream layer. Adding rose essence is totally optional. Leave it off to just do a tasty vanilla cream flavor. Finish with fresh strawberries!
PASTRY CREAM
4 tbs corn starch ( can use tapioca as well)
1/4 cup sugar
1 can coconut cream ( canned )
Just the cream from another can ( cream is at the top once chilled)
1 cup coconut milk
1/2 tsp rose essence ( optional)
2 drops pink food coloring ( optional )
2 tsp vanilla extract
CRUST
1.5 cups almond flour
2 tbs sugar
3/4 cup shredded coconut
1/8 tsp salt
3 tbs vegan unsalted butter ( cold)
CHOCOLATE LAYER
1 1/2 cups chocolate chips ( dark, milk, or white. I prefer dark)
DIRECTIONS
1. Preheat oven to 350
2.Mix crust ingredients except butter. Slowly mix in butter with a pastry blender until blended.
3.Press onto bottom of greased 9" tart pan
4.Bake for 20 minutes
5.On medium heat melt chocolate in double broiler or microwave.
6.Once tart is done pour layer of chocolate onto tart and chill in freezer for about 10 min.
7.While tart cools make the cream by warming full can of coconut cream + just the cream until warmed with no lumps.
8. Add remaining ingredients minus cornstarch. Mix well.
9.Whisk in cornstarch and continue to whisk until well blended. Keep on medium to low heat until it thickens.
10. As soon as it thickens pour onto tart. ( This makes just over the amount you’l need so fill just to below the top.
11. Chill in fridge overnight, or place in freezer for a couple hours before serving.
Garnish with fresh strawberries, rose petals, or any other fruit you prefer!
PIN FOR LATER
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Hope you love it! New recipes posted each week so check back often!
Love,
Annette