No-Bake Rose & Nuts Tart

Rose & Nuts Tart
Rose & Nuts Tart

No-Bake Rose & Nuts Tart: This No-bake Rose & Nuts tart reminds me of spring. It is so beautiful for the eyes yet delicious for the buds. The crust is made with crunchy nuts and the inside is filled with jiggling panna-cotta and glazed with pink coloured jelly.

The crust is made with my favourite nuts with are pistachios, almonds and peanuts. If you don’t have any one of these, simply replace it with whatever nuts you have. And to make them stick together, I have used a blend of coconut oil, dates and honey and worry not, the crust won’t fall apart at all.

The filling of this crust is heavenly. It reminds me of Rose Mahalabia . And the jelly on top gives that luscious glaze and it completes the tart.
Rose & Nuts Tart
Rose & Nuts Tart
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AuthorRukhsana_sherinCategoryDifficultyIntermediate

A beautiful and delicious no-bake tart recipe. The crust is made of crunchy nuts and it's filled with smooth panna cotta and topped with rose jelly.

Yields12 Servings
Prep Time30 minsCook Time30 minsTotal Time3 hrs

INGREDIENTS
FOR THE TART SHELL
 1 cup Almond
 ¾ cup Pistachios
 ¼ cup Peanuts
 3 Dates
 2 tbsp Coconut oil
 1 ½ tbsp Honey
 Pinch of Salt
FOR THE TART FILLING
 1 cup Whole milk
 2 tsp Powdered gelatine
 2 tbsp Powdered sugar
 1 cup Double cream/Heavy cream
 1 tsp Rose water essence
 Pinch of salt
FOR ROSE JELLY
 1 cup Water
 1 tbsp Powdered sugar
 1 Handful of raspberries
 1 tsp powdered gelatine
 ½ tsp Rose water
 3 drops Pink food colour (optional)

No Bake Rose & Nuts Tart
1

To make the tart shell, blend all the crust ingredients until you get a sticky mixture.

2

Grease the tart tin(8"x20 cm) using oil or butter and spread the sticky mixture evenly on the tin. Chill this in the freezer while preparing for the filling.

3

To make the tart filling, take the milk in a saucepan and add the gelatine powder into it. Allow the gelatine to bloom for 5 minutes and create a wrinkled layer on top. Heat this mixture on low flame and add powdered sugar, rose water, and salt. Turn off the heat (make sure not to let the milk goes to simmer) Pour the cream into the milk mixture and mix well.

4

Pour 1/2 of this mixture on top of the chilled crust and let it sit in the fridge for another 10 minutes. Pour the rest of the mixture after 10 minutes and let it sit in the fridge while preparing the jelly.

5

To make the Jelly, Take water in a saucepan and add gelatine powder into it. let it sit for 3 minutes and heat the water on a low flame. Add sugar, raspberries, and rose water. Stir and smash the berries using the spatula until the water turns into pink colour. Add the pink food colour and turn off the heat.

6

Strain the jelly mixture through a strainer into a bowl and gently pour this on top of the tart. Refrigerate the tart at least for 2 hours and garnish it with some crushed pistachios and rose petals.

Ingredients

INGREDIENTS
FOR THE TART SHELL
 1 cup Almond
 ¾ cup Pistachios
 ¼ cup Peanuts
 3 Dates
 2 tbsp Coconut oil
 1 ½ tbsp Honey
 Pinch of Salt
FOR THE TART FILLING
 1 cup Whole milk
 2 tsp Powdered gelatine
 2 tbsp Powdered sugar
 1 cup Double cream/Heavy cream
 1 tsp Rose water essence
 Pinch of salt
FOR ROSE JELLY
 1 cup Water
 1 tbsp Powdered sugar
 1 Handful of raspberries
 1 tsp powdered gelatine
 ½ tsp Rose water
 3 drops Pink food colour (optional)

Directions

No Bake Rose & Nuts Tart
1

To make the tart shell, blend all the crust ingredients until you get a sticky mixture.

2

Grease the tart tin(8"x20 cm) using oil or butter and spread the sticky mixture evenly on the tin. Chill this in the freezer while preparing for the filling.

3

To make the tart filling, take the milk in a saucepan and add the gelatine powder into it. Allow the gelatine to bloom for 5 minutes and create a wrinkled layer on top. Heat this mixture on low flame and add powdered sugar, rose water, and salt. Turn off the heat (make sure not to let the milk goes to simmer) Pour the cream into the milk mixture and mix well.

4

Pour 1/2 of this mixture on top of the chilled crust and let it sit in the fridge for another 10 minutes. Pour the rest of the mixture after 10 minutes and let it sit in the fridge while preparing the jelly.

5

To make the Jelly, Take water in a saucepan and add gelatine powder into it. let it sit for 3 minutes and heat the water on a low flame. Add sugar, raspberries, and rose water. Stir and smash the berries using the spatula until the water turns into pink colour. Add the pink food colour and turn off the heat.

6

Strain the jelly mixture through a strainer into a bowl and gently pour this on top of the tart. Refrigerate the tart at least for 2 hours and garnish it with some crushed pistachios and rose petals.

No Bake Rose & Nuts Tart
Rose & Nuts Tart
Rose & Nuts Tart