Coconut Lilac Taro Yam Jelly Tart
“Eat the rainbow” is exactly what we're planning to do today! An eye-pleasing colorful Coconut Lilac Taro Yam Jelly Tart that's super fun, tasty to eat, and will turn on the artist in you magically — serve this and prepare for jaws to drop. Beautifully flavored and colored using Suncore Foods® Lilac Taro Yam Powder for the heavenly pops of purple hues. What could be more fun than filling our Monday mornings with popping colors of jello with every color over the rainbow? Get creative with Suncore Foods® Powders and arrangement.
1 1/2 cup all purpose flour
1/4 cup icing sugar
1/8 cup almond flour
100 grams cold dairy free butter
1 tsp pure vanilla extract
Pinch of salt
3 tbsp aquafaba
Coconut Taro Yam Layer:
1 1/2 cup coconut milk
1/2 cup plant milk
4 tbsp sugar of choice
3 tbsp Suncore Foods® Lilac Taro Yam Powder
1/2 tsp salt
1 tsp agar agar powder
Taro Yam Jelly Layer:
1 tbsp Suncore Foods® Lilac Taro Yam Powder
2 tbsp water
Make yam paste by mixing yam powder with water, set aside.
1 cup water
Sugar to taste
1/2 tsp agar agar
1. To Make the Crust — Place all ingredients in a food processor; pulse until you get a smooth dough. Transfer them to tart pan, shape well then place it in the freezer for 15 minutes to firm up. Pierce the bottom of the tart with a fork. Bake the crust in a preheated oven (180 degrees Celsius) for 20-25 minutes.
2. To Make the Coconut Taro Yam Layer — Place all ingredients in a small saucepan, cook mixture on medium low heat for 15 minutes. Make sure to stir constantly until the sugar and agar agar have completely melted. Pour mixture directly to tart shell. Let it set in the chiller for 15 minutes before making the next layer.
3. To Make Taro Yam Jelly Layer — Place all ingredients in a small saucepan, cook mixture on medium low heat until sugar and and agar agar have completely melted. Pour directly to coconut taro yam layer.
4. Let the tart set in the chiller for an hour before slicing. Enjoy!