Description
A delicate and aromatic vegan dessert featuring a lavender-infused pudding nestled in a crumbly shortbread crust. Perfect for spring or special occasions.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup vegan butter, cold and cubed
- 2 tablespoons plant-based milk
- 2 cups unsweetened almond milk
- 1/4 cup cornstarch
- 1/3 cup maple syrup
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
- Pinch of turmeric (for color, optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour and powdered sugar, then cut in the vegan butter until crumbly.
- Add plant-based milk and mix until dough forms. Press into a tart pan and bake for 15-18 minutes until lightly golden. Let cool.
- In a saucepan, heat almond milk and lavender until just boiling. Remove from heat and steep for 10 minutes. Strain out lavender.
- Return milk to the pan. Whisk in cornstarch, maple syrup, vanilla extract, turmeric, and salt. Cook over medium heat, whisking constantly, until thickened.
- Pour pudding into the cooled crust and smooth the top. Refrigerate for at least 2 hours or until set.
- Garnish with edible flowers or extra lavender if desired before serving.
Notes
- You can use oat or soy milk instead of almond milk for different flavors.
- Ensure lavender is food-grade to avoid bitterness.
- Tart can be made a day ahead and kept chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 9g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
