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Recipe: Refreshing Rose Tart with Cashews and Ginger Biscuits

This rose tart is a perfect Dry January recipe using zero-alcohol rose for added tartness

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By House & Garden South Africa | January 22, 2024 | Recipes

Wow your family and friends this summer with this refreshing rose jelly tart that is bursting with a complex combination of flavours. This delicious recipe combines crushed ginger biscuits with soaked cashews and alcohol-free rose for a delicious tart fit for the likes of Marie Antoinette. Slice this rose jelly tart topped with edible glitter and pair with a glass of alcohol-free sparkling wine for an indulgent afternoon in the garden. This dessert meets jelly tart and cheesecake in the middle and promises to be a flavour party in every bite during Dry January.


For the Crust

2 cups crushed ginger biscuits

1 cup shredded coconut

1/2 cup melted coconut oil or vegan butter

Cheesecake Filling

1 1/2 cup soaked cashews (soak in boiling water

For at least 1 hour)

300g vegan cream cheese (sub with coconut cream)

300ml coconut cream

1/3 cup honey or agave

1-2 tsp vanilla extract

1/3 cup corn starch

To make the Topping

1 packet vegan strawberry jelly

1/4 cup vanilla Loveren Absolute zero Rose

1 tbsp Rose water

1/2 cup cashew butter

1/4 cup coconut oil

1/4 cup cup diced fresh strawberries

1 tsp beet or berry powder

For Decorating

Fresh berries

Edible glitter

How to Make Rose Tart with Cashews and Ginger Biscuits

1. Preheat oven to 180 degrees Celsius.

2. Crush the ginger biscuits until fine, add the shredded coconut and the coconut oil or vegan

butter, mix well and press the cookie base on to the parchment paper lined tart tin, smoothing

out with a glass up on to the edges & smoothing the top part of the edges neatly on to the tart


3. Bake the tart base for 10 minutes while you blend the filling ingredients until smooth, pour the

filling into a saucepan and bring to a simmer until it starts to thicken.

4. Pour the filling on to the tart base & bake for another 15-18 minutes until golden.

5. Let the tart cool, while you make the topping.

6. Pour out the jelly ingredients in to a blender, Rose wine, cashew butter, coconut oil,

strawberries & beet powder, blitz up this mixture until smooth and pour on to the chilled tart.

7. Chill for 2-3 hours until set, decorate the tart with sliced , blueberries and edible glitter.

8. Sliced and enjoy!