Preheat the oven to 180 °C on a fan forced setting and line a tart tray.
Start by making the rose syrup. Add the water and coconut sugar to a saucepan over medium heat and allow to cook for a couple of minutes, until the sugar has dissolved. After this time, add the rose petals and cook for 2 minutes. Lower the heat, place a lid on it and leave to simmer for 10 minutes. Turn off the heat and leave it to cool. Strain the rose petals, so you’re left with just the liquid – this is your rose syrup to use in the filling.
In the meantime, prepare the base by adding all of the ingredients to a bowl and mixing them together.
Transfer the base mixture into the tart tray and press it down to cover the base and sides. Place it in the oven to bake for 20 minutes, until golden.
After this time, remove it from the oven and allow it to cool.
Prepare the filling by adding all ingredients to a food processor and combining until smooth and creamy.
Transfer the base onto a cooling rack. Pour the filling inside and spread it out evenly.
Sprinkle over the rose petals to serve.