Pistachio + Rose Water Tart
Pistachio + Rose Water Tart

Pistachio + Rose Water Tart : Wonderful Pistachios
in partnership with Wonderful Pistachios

INGREDIENTS
Crust:
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

PROCESS
Blend until all ingredients are incorporated. Line a spring mold with parchment, evenly distribute filling to cover the base of the mold.

INGREDIENTS
Filling:
4 avocados, halved and pitted
1 lemon, juiced
1/2 cup pistachios
1 pinch of salt
2 TBS rose water

PROCESS
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.

TOPPINGS
grated white chocolate
chopped pistachios

Remove pie from freezer, and release from spring mold. Garnish and serve.

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