The beautiful tart is a stunner, and it’s delicious too! Recipe below.
Ingredients
Ingredients Tart Shell:
- 1 1/2 cup of flour gluten free flour works as well
- 1/3 cup of coconut sugar
- 1/2 cup cold coconut spread
- 1 tsp pure vanilla extract
- Pinch of salt
Ingredients Lavender Pudding:
- 2 cups coconut milk
- 2 tbsp lavender buds
- 1 leaves &1/2 Tbsp butterfly pea flower loose tea optional
- 1 tsp agar-agar
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup coconut cream
- 2 tsp beetroot powder optional
Servings:
Instructions
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.
Recipe Notes
Enjoy!
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