Celebrate ‘Dry January’ With This Recipe for Vegan Rosé Jelly Tart
For those celebrating ‘Dry January’ and embracing the sober curious trend, the beginning of the year brings an exciting opportunity to discover new products, recipes, and flavours. For wine lovers, Absolute Zero and Almost Zero offer a taste of the vino they love without the headache. So, why not embrace the new and try a bottle of Absolute Zero Rosé with a delicious sweet treat you’ve made from scratch? Try this recipe for Vegan Rosé Jelly Tart and pair it with the pink summer sipper for a match made in heaven.
Produced by South Africa’s Van Loveren Family Vineyards, the Absolute Zero and Almost Zero brands are a summer must-try. The sober curious movement has become an unstoppable trend and these gorgeous non-alcoholic bubbly options and de-alcoholized wines in white, red and rosé make going alcohol-free so much easier this summer season.
Discover a range of expertly crafted, award-winning* de-alcoholised wines from Van Loveren that are tailor-made for clean living, sober celebrations, and family-friendly festive occasions. De-alcoholised wines are at the top of everyone’s must-Google list right now, and with good reason — it’s the trend that keeps on trending! From sober-curious trendsetters to folks who simply like to keep their diet clean, there are many reasons why low-alcohol and zero-alcohol wines are enjoying an extended stay in the limelight.
Rosé Jelly Tart
INGREDIENTS
Crust
2 cups crushed ginger biscuits
1 cup shredded coconut
1/2 cup melted coconut oil or vegan butter
Cheesecake Filling
1 1/2 cup soaked cashews (soak in boiling water
For at least 1 hour)
300g vegan cream cheese (sub with coconut cream)
300ml coconut cream
1/3 cup honey or agave
1-2 tsp vanilla extract
1/3 cup corn starch
Topping
1 packet vegan strawberry jelly
1/4 cup Van Loveren Absolute Zero Rosé
1 tbsp Rose water
1/2 cup cashew butter
1/4 cup coconut oil
1/4 cup diced fresh strawberries
1 tsp beet or berry powder
Decorate
Fresh berries
Edible glitter
METHOD
1. Preheat oven to 180 degrees Celsius.
2. Crush the ginger biscuits until fine, add the shredded coconut and the coconut oil or vegan
butter, mix well and press the cookie base onto the parchment paper-lined tart tin, smoothing
out with a glass up onto the edges & smoothing the top part of the edges neatly onto the tart
base.
3. Bake the tart base for 10 minutes while you blend the filling ingredients until smooth, pour the
filling into a saucepan and bring to a simmer until it starts to thicken.
4. Pour the filling onto the tart base & bake for another 15-18 minutes until golden.
5. Let the tart cool, while you make the topping.
6. Pour out the jelly ingredients into a blender, Rose wine, cashew butter, coconut oil,
strawberries & beet powder, blitz up this mixture until smooth and pour onto the chilled tart.
7. Chill for 2-3 hours until set, decorate the tart with sliced, blueberries and edible glitter.
8. Sliced and enjoy!