Red fruit rooibos and beetroot tart (vegan)

This tart is so striking both in taste and visually.

This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this red fruit rooibos and beetroot below!

RECIPE (8 servings):

– 50g walnuts
– 150g oats (gf)
– 50g ground hazelnut
– 10g cocoa powder
– 120ml rooibos tea
– 30g coconut oil
– 2tbsp maple syrup

Rooibos & raspberry gelee:
– 180ml rooibos tea
– 125g raspberries – 3 tbsp maple syrup
– 1/2 tsp agar agar powder

Beetroot & raspberry panna cotta:
– 2 small beetroots
– 125g raspberries
– 150ml hazelnut or almond milk
– 250ml coconut cream
– 2tbsp maple syrup
– 2tbsp lemon juice
– 1tsp agar agar powder

Preheat oven to 175C. Grind walnuts and oats together then mix with hazelnut powder and cocoa powder. Add rooibos tea then mix in maple syrup and coconut oil. Grease a tart pan then spread the mixture evenly in it. Bake in oven for 15 minutes then let cool down in pan.

Rooibos & raspberry gelee:
Simmer raspberries, tea and syrup in a pot for 15 mins until berries are dissolved. Sieve the mixture to remove seeds. Bring back to boil with agar agar powder for 5 mins. Let cool down for a few mins before pouring over tart and leaving to set in fridge for 30 mins.

Beetroot & raspberry panna cotta:
Dice the beetroots and cook in hazelnut/almond milk for 30 mins until soft. Mix in food processor until you have a puree. Set aside. Simmer in pan the raspberries, coconut cream, maple syrup and lemon juice until berries are soft then add mixture to beet puree and mix in processor. Pass through sieve to get the beet/raspberry cream. Boil the cream with the agar agar for 5 mins then let cool down. Pour over the rooiboos & raspberry gelee and leave to set in fridge for 30 mins.
Decorated with red fruits and lemon balm leaves.

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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