Ok, I’m getting fancy on you now, but it’s the holidays! This
Apple Rose Tart is a showstopper and although it may look complicated, it is actually very simple to make. It does take a little time to roll the apples, but it can be prepared a day in advance. The combination of dairy-free custard, with the nutty crust, and the sweet apples is delicious!
Apple Rose Tart
Preheat the oven to 350 degrees.
Put the walnuts and dates in a food processor and pulse about 20 times until you have a crumbly paste. Press the crust into the bottom and sides of a tart pan or a pie pan.
Bake for 15-20 minutes. Cool to room temperature.
In a medium bowl whisk egg yolks, syrup, and salt.
In a medium saucepan, whisk coconut milk and arrowroot in a medium saucepan. Heat over medium heat until just bubbly and starting to thicken.
Pour 1/3 cup hot milk into the egg yolks, whisking constantly. Pour egg yolks back into the pan and heat until just bubbly. Remove from heat.
Place custard, vanilla, and gelatin in a blender or food processor and blend until combined. Pour custard through a fine mesh strainer into a bowl.
Place custard in a bowl and press plastic wrap directly on to the surface. Refrigerate at least 4 hours.
When ready to place roses, spread custard evenly into the crust.
Core and slice apples very thin on a mandoline or with a very sharp knife.
Combine honey and orange juice. Soak apples in juice for about 5 minutes, just until pliable, then strain.
Arrange about 8 apple slices in a long row and roll them up. Wrap a few more slice around the outside to create a rose.
Make a variety of sizes and some small rolls to fill in empty spaces.
Place roses in a mini muffin tin to hold, while you are preparing them all.
Place roses on top of the custard. Fill in spaces with smaller rolls. Cover and refrigerate till ready to serve. enjoy!
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.