Butterfly Pea Flower, Lavender Tart


The beautiful tart is a stunner, and it’s delicious too! Recipe below.

Butterfly Pea Flower, Lavender Tart


Ingredients Tart Shell:

Ingredients Lavender Pudding:


Method (Tart Shell):

  • To make the crust
  • 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.


Tried this recipe?Let us know how it was!

1 comment

  1. Sarah

    This is a beautiful tart, and I imagine it is tasty. I will try this for my daughter’s baby shower coming up in June.

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