Lavender-Infused Pudding Tart with Shortbread Crust

"Plant-based, dairy-free"
-- @chloelai
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  • Recipe Card
Prep time 3hrs
Cook time 30mins
Serves or Makes: 5-6

Recipe Card

For the Crust


  • 1 1/2 cups all purpose flour
  • 1/3 cup powdered sugar
  • 1/2 cup vegan butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pink Himalayan salt

To Make the Crust


  • Step 1

    Add all ingredients to a food processor and pulse to combine until texture is like wet sand. Transfer mixture to tart pan, press firmly to the sides and bottom of the pan. Refrigerate for 15 minutes.

  • Step 2

    Preheat oven to 350ºF. Remove pan from fridge and dock the bottom with a fork. Bake for 20 minutes, until edges turn golden brown. Let cool.

For the Lavender-Infused Pudding


  • 2 cups soy milk
  • 2 tablespoons lavender buds
  • 1 1/2 tablespoons butterfly pea flower loose tea leaves
  • 1/4 cup granulated sugar
  • 1 teaspoon agar agar powder
  • 1 teaspoon pure vanilla extract
  • 1 cup full fat coconut milk
  • 2 teaspoons beetroot powder

To Make the Lavender Pudding

  • Step 1

    Heat soy milk in a small saucepan over low until it starts to simmer. Turn off heat and add in lavender. Steep for at least 20 minutes. Pour through sieve to strain out the lavender. Pour milk back into the saucepan.

  • Step 2

    Add all other ingredients (except beetroot powder and coconut milk) to the infused milk. Cook the mixture on medium-low heat, stirring constantly, until the sugar and agar agar powder are completely dissolved and the mixture turned blue, about 20-25 minutes.

  • Step 3

    Stir in coconut milk and beetroot powder. It should turn purple. Strain mixture through a fine mesh sieve, then pour over cooled tart shell. Let cool at room temperature then transfer to fridge to set for about 2 hours. Garnish with fresh fruit to serve.