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.
