February 12, 2017
What’s better than strawberries and roses on Valentine’s Day? Strawberry and rose DESSERT! The day of love is just a couple days away, so spoil your special someone (or yourself!) with these gorgeous raw Strawberry Rose Cheesecake Tarts.
This fruity and floral combination is seriously heavenly. It might even be my most favorite flavor combo ever. And I really like desserts, so that’s saying a lot. If you’ve never tried a rose dessert it might sound a little odd, but I promise it’s amazing!
The tart crust is sweet and gooey and the strawberry rose water filling is so light and refreshing. The epitome of a romantic dessert, and so much better, and better for you, than the standard store-bought candies!
I used two 4.5-inch spring form pans for my tarts because I like that they have higher sides, but you can use actual tart pans or even muffin/cupcake pans. And I used a mixture of almonds and walnuts in my crust because that’s what I had left in my pantry, but just almonds or any combination of your favorite raw nuts would work!
Make sure to remove your tarts from the pans before allowing them to thaw. I got distracted and forgot to do this with mine, so when I eventually removed them the crust pulled apart from the filling and that’s why they look a little messy! Then finish your tarts off with some chopped pistachios, dried rose buds and fresh strawberries or any other toppings of your choice and wa-lah! You’ve got the perfect plant-based Valentine’s treat for two.
Happy Valentine’s Day!
February 12, 2017
2 4.5-inch Cheesecake Tarts
*Make sure all ingredients are at room temperature before preparing
When ready to serve, remove tarts from pans and garnish with your toppings. Store in the refrigerator, or freezer for longer keeping (up to two weeks).