Black Rose Vegan Tart Recipe

This black rose tart is fit for a Disney princess - swirled fruit slices in the shape of overlapping roses make this dessert the centerpiece of the table. Watch avantgardevegan on youtube 'avocado rose'. This will teach you how to create roses with food :)

Black Rose Tart

Serves: 2-3

Active time: 1 hr

Ingredients

For the almond crust:

• 1 cup gluten free all-purpose flour
• 3/4 cup almond flour
• 2 tbsp ground flax seed
• Pinch of salt
• 1/4 cup vegan butter
• 4 tbsp pure maple syrup

For the filling:

• 1 tbsp softened unrefined coconut oil
• 1/4 cup pure maple syrup
• 1 cup almond flour
• 2 tbsp gluten free all purpose flour
• Pinch of salt
• 1 tsp vanilla extract
• 2 flax eggs (2 tbsp flax + 6 tbsp water)
• 2-3 pounds ripe fruit
• 1 tbsp activated charcoal powder from coconuts for color

Directions

For the almond crust:

1. Mix flours, flaxseed and salt.
2. Slowly add vegan butter in, you want the flour mixture crumbly without any large chunks.
3. Add maple syrup a tablespoon at a time.
4. Press the crust mixture into the bottom and up the sides of a greased 9-10 inch tart pan.
5. Poke with a fork all over and place into the freezer for 15 minutes.
6. Bake at 350F/175C for 10-12 minutes, remove and let cool.

For the filling:

1. Get a wooden spoon or blender (I used my spoon) and beat the coconut oil, maple syrup, almond flour, gluten free all-purpose flour, salt, vanilla, and two flax eggs until well-combined and smooth.
2. Pour filling into the tart crust and top with stone fruit roses or slices.
3. Bake in preheated 350F oven for another 45 to 60 minutes or until the center is set and fruit is looking flattened and cooked into roses!