This raw tart with its intoxicating perfumes draws its inspiration from Persian flavours: rose water, saffron and cardamom blend into a smooth cashew cream, while a bright pink pomegranate layer gives the whole thing a twist. The result is as spectacular to look at as it is to eat, with that delicate rosy tone and floral scent that carry you straight to another world. A dessert for special occasions, or simply for the pleasure of it.
Raw rose and pomegranate tart, Persian inspiration
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Ingredients
For the tart base
- 240 ml water
- 3 tablespoons chia seeds
- 8 dates
- 3 tablespoons coconut flour
For the cream (shared base for both layers)
- 145 g raw cashews, soaked
- 3 tablespoons melted coconut oil
- 1 ground vanilla pod
- 1 tablespoon saffron
- 3 tablespoons ground cardamom seeds
- 4 tablespoons rose water
- 5 tablespoons unrefined sugar, or to taste
For the pink layer
- Half the cream above
- The juice and pulp of one pomegranate
- The zest of half a lemon
For decorating
- Rose petals
- Cardamom seeds
- Crushed walnuts or pistachios
Method
- Blend all the base ingredients together until you get a dough that no longer sticks to your fingers.
- Line the bottom of a tart or cake tin with it, then set aside.
- Blend the cream ingredients until smooth.
- Divide the cream into two equal parts. To one, add the pomegranate juice and pulp and the lemon zest to make the pink layer.
- Spread the pink layer over the base first, then cover it with the white layer.
- Place in the freezer for about an hour to let the tart firm up.
- Decorate with rose petals, cardamom seeds and crushed walnuts or pistachios before serving.
Tip
Rose water is powerful: start with the quantity given and taste before adding more, as its perfume can quickly dominate the whole recipe. Saffron wakes up if you let it infuse for ten minutes in a spoonful of warm rose water before adding it to the cream. Take the tart out of the freezer ten minutes before serving: the cashew cream then regains its smoothness.
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FAQ: your questions about the raw rose and pomegranate tart
How do you make a cardamom cake?
Cardamom pairs with almost any dessert based on dried fruit, plant cream or citrus. In a raw version like this one, it perfumes a cashew cream without needing heat to release its aroma, provided you grind the seeds just before use. Use it sparingly: three tablespoons for a whole tart are enough to carry the perfume, and one more would make the whole thing camphorous.
What is the name of the pink cake?
The name of this tart echoes the Persian rose water cakes, often called love cakes, whose colour comes from petals or rose water. Here the shade owes nothing to a colouring: it is the pomegranate pulp blended into the cashew cream that gives that frank pink. The riper the pomegranate, the brighter the layer, with an acidity that balances the sugar.
What is the trick to opening a pomegranate easily?
The cleanest method is to cut off the top, score the skin along the white membranes, then open the fruit out like a flower. The seeds then come away on their own. The other technique is to cut the pomegranate in half and tap the back with a wooden spoon over a bowl. Work over a deep container: the juice stains clothes and pale worktops for good.
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