Raspberry and vanilla crème tart with rose spiced crust

Makes 1x 28cm tart Desserts and puddings

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Method

Cut a circle of baking paper to fit exactly in the base of a 28cm fluted, non-stick tart tin with a removable base, then use to line the base of the tin.

To make the crust, put the almonds, mixed spice, petals and salt in a food processor and blitz until the mixture resembles ground almonds – you want to retain some texture. Add the maple syrup and coconut oil and blitz again, making sure the crust is evenly mixed, but not overly processed, or it won’t come out of the tin later on. To test whether it has the right consistency, squeeze some of the mixture between your thumb and forefinger - if it just holds together, it's ready. If the mixture falls apart after squeezing it, give it another quick blitz and test it again.

Put the crust mixture in the tart tin and, using the flats of your hands, gently even the mixture out with the top of the tart tin – it won’t be compressed at this stage. Using your thumb and forefinger, work your way around the side of the tart tin, pulling the mixture towards the side with your forefinger and compressing it by having your thumb exactly opposite your forefinger, but on the outside of the tart tin. You should end up with a compressed crust up the side of the tin, about 5-8mm thick. Be firm in pushing the crust into the flutes of the tin, so the sides of your tart don’t collapse when you remove it from the tin.

Once the sides have been compressed, spread the remaining crust mixture evenly across the base, using the flat part of your fingertips to press the bottom of the crust evenly across the base. Make sure you compress the crust into the ‘corner edge’ of the tart tin, all the way around the base. Put the tart tin in the freezer while you make the filling. Put the cashews, coconut syrup, 150ml water, lemon juice, vanilla paste and salt in a high-speed blender. Blitz for 4-6 minutes until very smooth; this will take 4-6 minutes, depending on your blender. Use an agitator, if your blender has one, to constantly push the cashew mixture down the sides of the blender, or stop the machine a few times to do this with a spatula.

Once the mixture is very smooth, with a consistency of tahini, add the coconut oil and give a final blitz to emulsify it into the filling mixture. Don't over-mix at this stage - it should only take 30 seconds-1 minute to completely dissolve the coconut oil into the filling.

Remove the tart tin from the freezer. Pour in the filling, smoothing it out with a spatula, making sure there are no trapped air bubbles. Decorate with the raspberries, pistachios and dried rose petals and store in the fridge or freezer until ready to serve (see Cook's note).

COOK’S NOTE Freezing the tart for a few hours, then thawing it just enough to be able to cut it into slices will give a cleaner edge to the slices.

Homemade mixed spice

Makes 25g

• 10g cinnamon bark
• 5g coriander seeds
• 5g whole mace
• 3g grated nutmeg
• 2g whole clovers

Put all the ingredients in a spice grinder and blitz until smooth. Store in an airtight jar in a cool cupboard.