Place all ingredients in a food processor, pulse to combine well.
Press dough into the bottom and sides of the tart pan, then refrigerate for 15 minutes. Pierce the bottom of the tart with a fork before baking.
Place in preheated oven at 350 for 20 minutes or until the edges turn to a nice golden brown shade.
Method (Lavendar Pudding):
Add coconut milk to a small saucepan over low heat. Heat until it starts to simmer, turn the heat off and add in lavender buds. Let it steep for 15-20 minutes.
Strain the lavender buds out, then add in all other ingredients except beetroot powder and coconut cream. Cook mixture on medium low heat until the sugar and agar-agar have completely dissolved and the mixture has turned blue (if using butterfly flower).
Then stir in the coconut cream and beetroot powder (if using).
Strain mixture thru a fine mesh shift.
Then pour it over the cooled tart shell.
Store the tart in the fridge for a couple of hours before serving.
Hi there, I’m Chris! Thanks for visiting Real Yummies with Chris. I am currently living in Southern Californian with my husband and son (in the summer). I am a Board Certified, Holistic Nutrition Consultant and Art Therapist. I enjoy REAL food… avoid processed and refined foods, and I am a “conscientious omnivore” that believes in balanced eating.