Pistachio + Rose Water Tart
Pistachio + Rose Water Tart : Wonderful Pistachios
in partnership with Wonderful Pistachios
3/4 cup pistachios
6 medjool dates, rehydrated, pitted
1/4 cup cranberries, rehydrated
1/4 cup golden raisins, rehydrated
2 TBS maple syrup
1 lemon, zested
Blend until all ingredients are incorporated. Line a spring mold with parchment, evenly distribute filling to cover the base of the mold.
4 avocados, halved and pitted
1 lemon, juiced
1/2 cup pistachios
1 pinch of salt
2 TBS rose water
Blend until all ingredients are incorporated. Scrape the sides of the blender and blend again just to incorporate. Place filling over crust and smooth the top with a spatula. Place in the freezer for 4-6 hours or over night.
grated white chocolate
Remove pie from freezer, and release from spring mold. Garnish and serve.