Lemon Chrysanthemum Safflower Tart Slices
Get a taste of these citrusy Lemon Chrysanthemum Safflower Tart Slices! With the addition of light floral notes, it's hard not to be dreaming of these! The vibrant yellows instantly reminds us of a bright summer day and as radiant as the sun! Topped it off with Suncore Foods® Chrysanthemum Blossoms, these intricate flowers add a touch of beauty and vibrancy!
Ingredients
Shortbread Base:
1/4 cup melted coconut oil
2 tbsp sugar of choice
1/3 cup (40g) almond flour
2/3 cup (80g) all purpose flour or gluten free flour
1/4 tsp salt
Lemon:
1 cup (240g) coconut milk
3g Suncore Foods® Chrysanthemum Blossoms
1/2 cup (120g) freshly squeezed lemon juice
Zest of 1 lemon
1/3 cup sugar of choice
2 tbsp (16g) cornstarch
Pinch of turmeric powder
1 tbsp Suncore Foods® Canary Yellow Safflower Powder
1 tsp agar agar powder
1/4 tsp salt
Directions
1. Line an 6 inches square baking pan with parchment paper. Set aside. In medium bowl, add the crust ingredients and mix until combined. The dough will be thick. Firmly press mixture into the a prepared pan with your hands. Bake at 180c for 15 minutes until the edges are lightly browned. Transfer to a wire rack and let it cool.
2. Place coconut milk in a saucepan over medium heat and bring to a simmer. Turn off the heat then add Suncore Foods® Chrysanthemum Blossoms and leave to brew, covered, for 15 minutes. Strain mixture through a fine mesh sieve.
3. In a saucepan, whisk the chrysanthemum milk, lemon zest, Suncore Foods® Canary Yellow Safflower Powder, and turmeric until combine. Cook on a medium-low heat, with constant stirring about 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch, lemon juice, and salt. Let simmer for 1 minute.
4. Spread the filling over the base evenly, using a spatula to smooth. Transfer to the fridge for at least 4 hours to set.