Lavender-Infused Pudding Tart
Image Credit: VIVA GLAM Magazine
Ingredients
Crust
- 1 � cup Regular flour
- ? cup Powdered sugar
- 100 g Regular / dairy-free butter
- 1 tsp Vanilla extract
- Pinch of salt
Filling
- 2 cups Soy milk
- 2 tbsp Culinary lavender buds
- � cup Castor sugar
- 8 g Dry blue butterfly pea flower
- 1 tsp Agar-agar powder
- 1 tsp Vanilla extract
- 1 cup Coconut cream
- 2 tsp Beetroot powder
Instructions
Crust
- Place all ingredients in a food processor, pulse until everything is incorporated.
- Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well.
- Once done, store it in the chiller for 15 minutes.
- In the meantime, preheat your oven to 175 degrees Celsius.
- Right before baking, pierce all over the bottom of the crust with a fork.
- Then bake it for 20-25 minutes or until the edges become golden brown.
- Remove it from the oven and let it cool on the wire rack while you make the filling.
Filling
- 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 for about 20 medium-lows (stirring constantly).
- When the mixture is turned blue, turn the heat off and add in coconut cream and beetroot powder. Mix well.
- Strain mixture thru fine mesh shift when pour it over cooled tart shell. Store it in the fridge for acouple of hours before serving.