Lemon Chrysanthemum Tea Infused Tart
This Lemon Chrysanthemum Tea Infused Tart is perfect for the tea lover in your life. Made with creamy, luscious lemon coconut chrysanthemum curd nestled in the almond crust. The tart’s chrysanthemum flavor originates from dried Suncore Foods® Chrysanthemum Blossoms Superbloom that are strained into this divine treat and makes this tart extra special. The berries and floral garnish add more vibrancy and sweet, slightly tart flavors into the mix. A subtle, lovely sweetness with every bite… so good.
1 cup GF oat flour
3/4 cup almond flour
2–3 tbsp pure maple syrup
4 -5 tbsp coconut oil
A pinch of Suncore Foods® Rose Salt
3/4 cup lemon juice
1/4 cup Suncore Foods® Chrysanthemum Blossoms Superbloom
1 cup coconut cream
4 tbsp cane sugar
2 tbsp cornstarch
1 1/2 tsp agar agar powder
1tsp turmeric powder
1. Crust — Preheat oven to 180°. Prepare tart pan by lining it with parchment paper. Chuck all the flour, maple syrup, coconut oil, and salt into the food processor. Pulse the ingredients until you get a moist, moldable mixture. Firmly press the doughy mixture into the bottom and sides of a tart tin. Pop pan into the oven. Bake for 15 minutes (or until the crust turns golden brown). Let the tart cool for a few minutes in the tart tin. Gently transfer the tart to a wire rack and let it cool.
2. Filling — Place coconut cream in a small pot and bring to a slow boil. Turn off the heat and place dried chrysanthemums. Cover with a lid and let steep for 30 minutes. Strain in a colander lined with a paper towel, squeezing the flowers to get all the liquid out. Mix the strained cream, cane sugar, cornstarch and turmeric Powder until no lumps remain. Place in a small pot and bring to a slow boil. Don't stop whisking the liquid until it starts thickening to avoid burning it. When the curd starts to boil, add the Agar Agar Powder, whisk for one extra minute and remove from the stove. Directly pour into the crust and place in the fridge to set for 2 hours.