Raspberry Rose Tarts

Cruelty-free and plant-based, these decadent raspberry rose pastries are the perfect way to treat yourself while being compassionate with yourself and the earth around you. Gluten-free and dairy-free, this nourishing dessert will leave you feeling your best.

Simple to make and perfectly portioned, each batch of this delicious vegan tart recipe will make 4 individually-sized gluten-free raspberry rose tarts.

Vegan gluten free pastry

Raspberry Rose Tarts

Sparkle up your menu with the delicate sophistication of our Raspberry Rose Tarts. This exquisitely tempting dessert strikes a delightful balance between its lush, fruity raspberry heart and a subtle hint of romantic floral rose. As an added bonus, it's vegan and gluten-free, making it a versatile treat for virtually any diet or lifestyle.

Crafting the Charm: Assemblage of Raspberry Rose Tarts

Here's a glimpse into what makes these tarts such a delicious treat:

Crispy Crust: Made from an irresistible mix of oats, almonds, coconut oil, and just a dash of maple syrup for sweetness, our tart crust is an ode to simplicity and texture.

Luscious Raspberry Curd: The soul of this dessert, the curd, is a harmonious blend of fresh tart raspberries, a touch of granulated sugar for balance, fragrant rose water, a splash of lemon juice, rich coconut cream, and cornstarch to perfect the consistency.

Garnishes: Fresh raspberries and dried rose petals lend a dramatic finish to these stunning tarts, creating a vision as delectable as the taste itself.

The Dance of Savory and Sweet - Creating Your Raspberry Rose Tarts

Create the crust by combining the oats, almonds, melted coconut oil, and maple syrup. Press this mixture into your tart shells and chill in the freezer to keep it firm.

As the crust chills, simmer your fresh raspberries, sugar, rose water, and lemon juice together to make the curd. Once the raspberries soften into an irresistible sumptuousness, blend this heavenly mixture with the coconut cream and cornstarch. Pour this vibrant magenta curd over your prepared oat crust, and let your tarts chill until set.

Just before serving, garnish each tart with a flurry of fresh raspberries and a sprinkle of dried rose petals to make these beauties as enchanting to the eyes as they are to the palate.

Your Tart Journey - Elements to Play With

This Raspberry Rose Tart recipe serves as a delightful starting point in your tart journey. Feel free to experiment with your preferred flavors and textures. For instance, swap out rose water with orange blossom water for a tangy twist, or replace raspberries with cherries for an entirely new tart experience.

Delve into a World of Aromatic Allure

These Raspberry Rose Tarts aren't just a dessert but a journey through layers of textures and flavors, each harmonizing beautifully to compose an unforgettable culinary harmony. Devour each bite, relish the symphony of flavors, and let yourself be swept away in the luxurious fusion of fruits, flowers, and the wholesome goodness of a crunchy, earthy crust.

Hold on to the memory of each bite, and you'll find yourself returning to the comforting familiarity of these Raspberry Rose Tarts over and over again - because the best delicacies aren't just consumed, they are cherished.

raspberry rose tarts recipe

Raspberry Rose Tarts Recipe

Vegan, Gluten-Free

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Passive Time: 2 hours
Total Time: 2 hours 45 minutes



  • 1 1/2 cups oats
  • 1/2 cup almonds
  • 5 tbsp coconut oil (melted)
  • 2 tbsp maple syrup


  • 2 cups fresh raspberries
  • 2 tbsp granulated sugar
  • 2 tsp rose water
  • 1 tbsp lemon juice
  • 3/4 cup coconut cream
  • 2 tbsp + 2 tsp cornstarch
  • Garnish: fresh raspberries, dried rose petals


  1. Preheat the oven to 350°F.
  2. In the bowl of a food processor, add oats and almonds. Pulse until the almonds are broken down into crumbs. Add oil and syrup, then process until the mixture comes together. Press the mixture into the bottom of 4-inch to 5-inch tart pans, making sure to press it up the sides slightly.*
  3. Bake for 12 to 15 minutes until golden brown. Let sit for 10 minutes, then gently remove from the tart pans to a cooling rack to cool completely.
  4. While the tart shells are baking, add raspberries and sugar to a medium saucepan. Cook over medium-high heat, stirring frequently until the raspberries become soft and break down. Mash the mixture with the back of a fork until the mixture is smooth. Pour the raspberry mixture through a fine mesh strainer, pushing as much of the liquid through as possible.
  5. Return the liquid to a saucepan over medium-low heat. Stir in rose water, lemon juice, and coconut cream until combined. Whisk in cornstarch until combined and there are no lumps. Continue to cook, stirring constantly, until very thick, about 5 to 8 minutes. Pour the curd in the cooled tart shells and place in the refrigerator until fully cooled.
  6. Top with fresh raspberries and dried rose petals, as desired. Serve.

*Note: you can make this into one large 12-inch tart if you prefer.


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