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.

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.