Butterfly Pea Flower, Lavender Tart


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

Butterfly Pea Flower, Lavender Tart
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Butterfly Pea Flower, Lavender Tart
Print Recipe
Ingredients Tart Shell:
Ingredients Lavender Pudding:
Method (Tart Shell):
  1. To make the crust
  2. Place all ingredients in a food processor, pulse to combine well.
  3. 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.
  4. Place in preheated oven at 350 for 20 minutes or until the edges turn to a nice golden brown shade.
Method (Lavendar Pudding):
  1. 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.
  2. 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).
  3. Then stir in the coconut cream and beetroot powder (if using).
  4. Strain mixture thru a fine mesh shift.
  5. Then pour it over the cooled tart shell.
  6. Store the tart in the fridge for a couple of hours before serving.
Recipe Notes


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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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