No Bake Pistachio, Rose and Rhubarb Tart

• Pastry:
• 1 ½ cups crushed pistachios
• 2 cups coconut flour
• 55g melted butter
• A pinch of salt
• 4 tbsp brown sugar
• Filling:
• 825g cream cheese
• 390g condensed milk
• 8 tbsp rose water
• 4 tbsp thickened cream
• Rhubarb Topping:
• 1x bunch of rhubarb (peeled and medium diced)
• 1.5 litre water
• 200g castor sugar
• 2 tbsp vanilla paste
• 1 star anise
• 3 sheets silver gelatin leaves
• Garnish:
• 50g pistachio, finely crushed
• 2 tbsp dried rose petals

#desserts #thermocooker

1. To make the pastry, blitz together all ingredients in the i-Companion XL at Speed 5, using the Ultrablade knife for 45seconds. Once formed line your 5-inch pastry tins with spray oil or butter, and press in the mixture approx. ½ a centimetre in thickness. Cover with cling wrap and set aside to cool for an hour and half.

2. Place all ingredients for your filling (cream cheese, condensed milk, rose water and thickened cream) into the i-Companion XL with the Beater attachment. Place on Speed 5 for 2.5mins until mixture is stiff. Once mixture is ready, fill your pastry moulds, 0.5cm from the top (allowing room for the rhubarb). Chill for 30mins.

3. To start your rhubarb, take your rhubarb, water, sugar and star anise to the stove and bring to the boil. Add all the peel into the stock, and allow to steep for at least 1 hour (until your liquid is a deep red). Strain the liquid and put back onto the stove to reduce by 2/3. Add your rhubarb and turn off, making sure to not overcook.

4. Add your gelatin sheets to the rhubarb mix, gently stirring, and allow to cool in the fridge for approx. 15mins.

5. For the final assembly, place your rhubarb on top of your tarts, one at a time, arranging neatly and glazing with additional juice. Sprinkle pistachio and rose petals on top and serve.

Makes 4 small tarts or 1 big tart