I grew up in a Persian household, where pistachios and rose are quite common. My parents own pistachio farms in California, and rose water is prevalent in almost every Persian dessert. That's kind of where I got the inspiration, but I wanted to make something light and refreshing, with enough creaminess, but no sugar, gluten, excessive fats, or anything that would leave you feeling less than fresh afterward.
I run a company called CBG Advising, which helps people live more conscious, balanced, and graceful lives. After years of graduate school, work in policy and the corporate world, and a year of practicing law, I decided to finally turn my passion for wellness into my job. I love the intersection of nutrition, health, psychology, and spirituality, and to see how everything is connected. For me, eating beautiful and nutrient-rich living foods goes hand in hand with my daily meditation, journaling, and gratitude practices- they are all ways to honor and nourish my soul.
Servings: 16 people.
Prep Time : 15 minutes.
Other Time : Shelf 1 week in the fridge, 6 months freezer
Size of Container : Standard cupcake-sized silicone molds
Raw, Shelled, Pistachios
Ground Golden Flaxseeds
Melted Cocoa Butter
Pitted and Peeled Lychees
Oat Milk Yogurt
Golden Monk Fruit Sweetener
Agar Agar Powder
COOKER / TOOL
★ TIP ★
If nut-free can substitute with pumpkin seeds. Can substitute with coconut oil, but cocoa butter is more stable at room temperature, coconut oil may start to melt. Can substitute any smooth/creamy plant-based yogurt, or regular yogurt if not vegan. Can substitute regular sugar or coconut sugar, but it will not be sugar-free. Make sure to really whisk the Agar Agar into the plant milk before you heat it up, and to scrape the contents into the blender fully.
What is Tartlet?
A Tartlet, which may also be referred to as a Tartelette is considered to be the bite-sized version of the larger Tart. (Reference from : www.recipetips.com)
Step 1. Crust
24 Tbsp Raw, Shelled, Pistachios
1 Tbsp Ground Golden Flaxseeds
2 Tbsp Melted Cocoa Butter
Place pistachios, cocoa butter, and flaxseed in the blender and blend until well-combined.
Using your hands, press the pistachio mixture into the bottom and sides of the cupcake pan/molds to make the tart crust.
Place the crusts in the freezer to set for at least 30 minutes.
Step 2. Filling
15 Pitted and Peeled Lychees
8 Tbsp Oat Milk Yogurt
4 Tbsp Golden Monk Fruit Sweetener
1 Tbsp Rose Water
4 Tbsp Plant-Milk
1 Tbsp Agar Agar Powder
Put the lychees, rose water, yogurt, and monk fruit sweetener in the blender and blend on high until combined.
Add 1 Tbsp agar powder to 4Tbsp plant milk, and whisk until well combined.
Heat the mixture until it comes to a boil.
Add the agar mixture to the lychee mixture in the blender, and blend until combined.
Pour the lychee mixture into the pistachio crusts.
Place in the fridge for about 15 minutes, until the filling sets to a mousse-like texture.
ENJOY! Your "Lychee-Rose Tartlets with Pistachio Crust"
from Hiwa Alaghebandian
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