Blue Butterfly Pea & Lychee Tart with Quinoa Shortbread Crust
As if we’ve been hiking through the desert for days, we’re running to this Blue Butterfly Pea & Lychee Tart like it were an oasis. With a glistening emerald blue jelly made with Suncore Foods® Blue Butterfly Pea Powder, it’s hard for us to not dive right into this tart! Layered underneath is a tantalizing lychee jelly to offer sweet, floral notes of fruity strawberry and pear flavors that will send your taste buds into overdrive. And to hold it all together is a super shortbread crust made with Suncore Foods® Snow Quinoa Flakes! A wonderful dessert for friends and family to share or to make individual servings, so try it out this weekend!
1 3/4 cup regular flour
1/8 cup Suncore Foods® Snow Quinoa Flakes
1/4 cup icing sugar
100 grams cold solid butter
Pinch of Suncore Foods® Rose Salt
1 tbsp softened butter
200 ml lychee juice (strained)
200 ml coconut milk
1 1/2 tsp agar agar powder
Sugar to taste
Pinch of salt
Blue Glazing Layer
50 ml lychee juice (strained)
150 ml filtered water
1/16 tsp Suncore Foods® Blue Butterfly Pea Powder
2 tsp agar agar powder
1. Crust - Place all ingredients (except softened butter) in a food processor; pulse until mixture turn into wet sand texture. Add in the softened butter; continue to pulse until mixture turns into dough foam. Once ready, transfer dough to tart pan; press firmly to the sides and bottom of the pan. Smooth out the surface with a measuring cup. Place the tart back into the freezer to firm up (15 mins). In the meantime, preheat oven to 180 degrees Celsius. Pierce all over the bottom of the tart shell with fork. Bake for 20 mins or until edges turn golden brown. Let it cool on wire rack while you make the filling.
2. Filling - Place all ingredients in a medium-sized saucepan, cook mixture on medium low heat; stirring constantly until sugar and agar agar have completely dissolved. Bring the mixture up to a soft boil for a minute before turning off the heat. Once done; strain mixture directly to a measuring cup; let it cool slightly before pouring it to tart shell. Transfer tart to the chiller for the filling layer to set. This will take around 15 mins.
3. Blue Glaze - Place all ingredients in a small saucepan, cook mixture on medium low heat; stirring constantly until sugar and agar agar have completely dissolved. Bring the mixture up to a soft boil (around 1 minute) before turning off the heat. Pour mixture directly to the filling layer. Let the tart set in the chiller for at least an hour before serving. Enjoy!