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Aqua Blue Spirulina Sable with Coconut Cream, Orange & Carrot Jelly Layer

Dreaming of a tropical getaway? These beautiful tartlets will transport you away with their mouth-watering coconut and orange filling. They are a sight to behold with gorgeous colors made from Suncore Foods® Supercolor Powders - Aqua Blue Spirulina and Orange Carrot. With a creamy coconut cream accompanied by a smooth, sweet and slightly tangy orange carrot jelly nestled in a crumbly French shortcrust that is perfectly rich and buttery, you will surely melt away as soon as you take your first bite! Fun fact: “sable” translates to “sandy,” so we will definitely be daydreaming we’re laying on the beach enjoying tartlet after tartlet! 


Makes 2-3 Pieces of 4” Tartlets

To Make the Sable:
40g all purple flour
10g icing sugar
7g almond flour
25g cold butter (cut into cubes)
1 tbsp aquafaba
1/2 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder
Pinch of Suncore Foods® Rose Salt

To Make the Coconut Cream:
1/3 cup coconut cream
1/3 cup plant milk
1 tsp agar agar powder
Pinch of Suncore Foods® Rose Salt
Sugar to taste

To Make the Orange Carrot Jelly:
1/2 cup hot water
1 tbsp Suncore Foods® Orange Carrot Supercolor Powder
1 tsp agar agar powder
Sugar to taste



1. Place all ingredients in a food processor, pulse until you get wet sand texture; add in 1 tbsp of aquafaba, pulse until mixture becomes a soft dough.

2. Roll out the dough into a thin sheet in between 2 parchment papers then place the sheet in the freezer for 15 minutes to firm up.

3. Once ready, cut out the base of tartlets with your tart ring; place on baking pan. Cut out thin strips, carefully transfer to shape the side of the tarts.

4. Repeat the same process for other tartlets.

5. Once done, place the tartlets back to the freezer again to firm up before your bake them.

6. At this stage, preheat oven to 150 degree Celsius. Bake them for 15 mins. Set aside to cool. Store them in airtight container until ready to use.

7. To Make the Coconut Cream — Place all ingredients in a small saucepan, cook mixture on medium low heat until sugar and agar agar are completely dissolved (Stirring the mixture constantly). Pour mixture over cooled tart shell. Let them set in the chiller for 15-20 minutes.

8. To Make the Orange Carrot Jelly — Add orange and carrot powder to hot water. Let it sit for 15 minutes. Strain out the granules with the finest mesh; preferably cloth mesh directly to a small saucepan. Add in all other ingredients. Cook mixture on medium low heat until sugar and agar agar are completely dissolved. Once ready, pour mixture over coconut layer.

9. Gently place the tartlets back to the chiller to set for at least 30 minutes before serving. Enjoy!


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