Lavender-Infused Pudding Tart with Shortbread Crust
Ingredients
- Tart Shell
- 1 1/2 cup all purpose flour
- 1/3 cup powdered sugar
- 100 gram cold coconut spread
- 1 tsp pure vanilla extract
- Pinch of pink salt
- Lavender Pudding
- 2 cups soy milk
- 2 tbsp lavender buds
- 8 gram butterfly pea flower loose tea leaves (optional)
- 1 tsp agar agar
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup coconut cream
- 2 tsp beetroot powder (optional)
Preparation
Tart Shell
To make the crust
Place all ingredients in a food processor, pulse to combine well
Press dough to bottom and sides of the tart pan, place it in the fridge for 15 minutes. Pierce the bottom of the tart with a fork before baking
Bake it at preheated oven (180 degrees Celsius) for 20 minutes or until the edges turn to a nice golden brown shade
Lavender Pudding
Add soy 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 couple of hours before serving
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