White Chocolate Blue Butterfly Meringue Tart
These exquisite white chocolate blue butterfly meringue tarts can elevate your dinner table, we're sharing the perfect recipe for you to create an amazing treat to be part of your winter dessert party table! Suncore Foods® Blue Butterfly Pea Powder absolutely shines through these dreamy, winter wonderland peaks of meringue. And underneath is a decadently white chocolate filling in a buttery, crumbly crust that will have you salivating for more after the very last bite! This three-part recipe is completely simple to follow, so even the most novice of bakers can impress party guests with this incredible, sweet and marshmallow-y treat!
160g all purpose flour
30g almond flour
80g powdered sugar
90g dairy free butter, cold & cubed
1 tsp vanilla extract
2 tbsp almond milk
200 ml can fat coconut milk
200g dairy free white chocolate chopped
2-3 tbsp maple syrup optional
1/2 cup aquafaba/chickpeas water *reduced
1 cup powdered sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
2 tsp dissolved Suncore Foods® Blue Butterfly Pea Powder
1. Crust — Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Refrigerate the dough for at least 10 minutes. Firmly press mixture into the prepared tart pan with your hands, press into bottom and up the sides of tart pan. prick the crust with a fork. Refrigerate the dough for 10-15 mins if it gets warms. Bake at 180c for 15-18 minutes. Allow to cool completely.
2. Filling — In a small saucepan, bring coconut milk just to a boil turn off the heat. Add chopped white chocolate and let stand 1 minute, (add maple syrup if using) then stir until smooth and cream. Pour the filling into the crust. Place tart in the refrigerator until set.
3. Meringue — Clean bowl and whisker using kitchen towel with a little bit of vinegar. Place the aquafaba and cream of tartar into the bowl of an electric mixer. Whisk for 5 mins until it’s double in size and foamy. Slowly add powdered sugar, one tablespoon at the time. whisking until the mixture forms stiff, glossy peaks (15 mins). Add vanilla extract, dissolved butterfly pea powder and whisk to combine. Transfer the meringue mixture into a piping bag.