Vegan Recipe: Lavender-Infused Pudding Tart with Shortbread Crust

Short Description

This vegan lavender-infused pudding tart features a creamy floral filling layered in a tender, melt-in-your-mouth shortbread crust. Fragrant dried lavender and butterfly pea flower lend a sophisticated flavor and natural hue, making this tart a stunning centerpiece for any gathering or a refined everyday treat.

Why You’ll Love This Recipe

• Elegant and unique floral flavor from dried lavender
• Naturally colored with butterfly pea flower and beetroot powder
• Plant-based and dairy-free, ideal for a range of dietary needs
• Beautiful presentation with vibrant color and smooth texture
• Make-ahead friendly for easy serving and storage

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortbread Crust:

• All-purpose flour
• Powdered sugar
• Vegan butter
• Pure vanilla extract
• Pink Himalayan salt

For the Lavender-Infused Pudding:

• Soy milk
• Dried lavender buds
• Butterfly pea flower tea leaves
• Granulated sugar
• Agar agar powder
• Pure vanilla extract
• Full-fat coconut milk
• Beetroot powder

Directions

Shortbread Crust:

1. Combine flour, powdered sugar, salt, vegan butter, and vanilla in a food processor. Pulse until crumbly and evenly blended.
2. Press the mixture evenly into a tart pan, including the sides. Chill in the refrigerator for 15 minutes.
3. Preheat oven to 350°F (175°C). Prick the base of the crust with a fork and bake for 20 minutes until lightly golden.
4. Remove from oven and allow to cool completely before filling.

Lavender Pudding Filling:

1. Heat soy milk until simmering, then remove from heat. Add dried lavender buds and steep for 20 minutes. Strain.
2. Return the milk to low heat. Add butterfly pea flowers, sugar, agar agar, and vanilla extract. Simmer gently for 20-25 minutes until fully dissolved and colored.
3. Stir in coconut milk and beetroot powder. Strain mixture through a sieve for a smooth consistency.
4. Pour into cooled tart crust. Let it cool at room temperature, then refrigerate for 2 hours or until fully set.
5. Garnish with fresh fruit before serving.

Servings and Timing

• Servings: 6
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Chill Time: 2 hours
• Total Time: Approximately 3 hours

Variations

• Add lemon zest for a citrus-lavender blend
• Replace soy milk with almond or oat milk for different flavor profiles
• Use matcha or hibiscus instead of butterfly pea for color variation
• Add a thin layer of fruit compote under the pudding for added texture
• Use mini tart pans for individual servings

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days
• Tart can be frozen for up to 1 month; wrap slices individually
• Thaw overnight in the refrigerator before serving
• Reheating is not recommended as the texture of the pudding may be affected

FAQs

What does lavender taste like in desserts?

Lavender offers a delicate floral and slightly herbal flavor, which adds a sophisticated and aromatic note to sweet dishes.

Can I use fresh lavender instead of dried?

Yes, but use half the amount, as fresh lavender is more potent. Make sure it is culinary grade and pesticide-free.

Can I make this tart gluten-free?

Yes, substitute the all-purpose flour in the crust with a gluten-free flour blend.

What does butterfly pea flower do in this recipe?

It provides a natural blue hue that, when mixed with beetroot powder, turns a vibrant purple.

Is there a substitute for agar agar?

Agar agar is essential for setting the pudding in this vegan recipe. Gelatin is not vegan and would not be a suitable alternative.

How can I ensure the crust doesn’t become soggy?

Let the crust cool completely before adding the pudding. You can also brush it with a thin layer of melted chocolate to create a moisture barrier.

What fruit pairs well as a garnish?

Fresh berries like blueberries, raspberries, or blackberries complement the floral notes beautifully.

Can I prepare this tart a day ahead?

Yes, it’s ideal for making in advance. Refrigerate overnight for best flavor and texture.

Will the color fade over time?

Natural colors like butterfly pea and beetroot may dull slightly, but storing the tart covered and refrigerated slows this process.

Can I make this tart in smaller portions?

Absolutely. Use mini tart pans or a muffin tin to create individual servings.

Conclusion

This vegan lavender-infused pudding tart with a shortbread crust is a delightful and elegant dessert that balances floral sophistication with creamy texture. Whether you’re serving it at a special gathering or enjoying a peaceful afternoon treat, its unique flavor and visual appeal make it an unforgettable experience.

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