Fire Up Your Oven And Get Baking This Weekend!🔥 ⁠

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Fire up your oven and get baking this weekend!🔥 ⁠
We got the recipe of this gorgeous Lavender-infused Pudding Tart with Shortbread Crust from @chloe_laics 💜⁠
To make the crust:⁠
1 3/4 cup regular flour⁠
1/3 cup powdered sugar⁠
100 dairy-free butter⁠
1 tsp vanilla extract⁠
Pinch of salt⁠
To make the filling:⁠
2 cups soy milk⁠
2 tbsp culinary lavender buds⁠
1/4 cup caster sugar⁠
8 grams dry blue butterfly pea flower⁠
1 tsp agar agar powder⁠
1 tsp pure vanilla extract .⁠
1 cup coconut cream⁠
2 tsp beetroot powder⁠
To make the 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.⁠
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 filing. •⁠
To make the 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 minutes (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 couple of hours before serving.⁠