Vegan Lavender-infused Pudding Tart with Shortbread Crust 💜


Tart Shell
1 1/2 cup of gluten free flour
1/3 cup of raw cane sugar
100 gram cold coconut spread
1 tsp pure vanilla extract
Pinch of pink salt


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:

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)


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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