For the Crust
- 13/4 cups wholemeal flour
- 1/3 cup powdered sugar
- 1 stick vegan butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pink Himalayan salt
To Make the Crust
Add all ingredients to food processor, pulse to combine until you get coarse crumb texture. Transfer mixture to tart pan, press firmly to the sides and bottom of the pan. Refrigerate for 15 minutes. Meanwhile, preheat oven to 350ºF.
Remove the pan from the fridge and pierce the bottom of the tart with a fork. Bake it for 20 minutes or until the edges become golden brown. Remove the tart form the oven and let it cool on the counter while you prepare the filling.
For the Filling
- 1 cup full fat coconut milk
- 11/2 cups almond milk
- 5 tablespoons granulated sugar
- 1 teaspoon agar agar powder
- 2 teaspoons blue butterfly pea flower powder
- 2 tablespoons hot water
To Make the Filling
Mix blue butterfly pea powder with 1-2 tablespoons hot water. Set aside.
Place almond milk, sugar and agar agar in a small saucepan. Cook the mixture on medium heat for about 15 minutes or until agar agar and sugar has completely dissolved, stirring constantly. Reduce heat, add in coconut milk and blue butterfly pea mixture, stir to combine well.
Once filling has thickened slightly, pour into baked crust. Chill in fridge until completely set.