Harvest Moon Milk Tart

Ingredients

• 2 cup all-purpose flour (For the crust)
• 0.5 cup confectioners sugar (For the crust)
• 0.5 tsp kosher salt (For the crust)
• 0.75 cup plant-based butter (May be replaced with shortening or dairy butter; for the crust)
• 0.25 cup dried lotus petals (Optional, but preferred; for the crust)
• 1 cup extra-creamy oat milk (For the filling)
• 0.5 cup coconut milk solids (The hard white part from separated coconut milk; for the filling)
• 2 cup blueberries (For the filling)
• 0.5 tbsp dried lavender buds (Use ½–1 tbsp; for the filling)
• 2 tsp xanthan gum (May be replaced with agar agar or cornstarch; for the filling)
• 12 oz white chocolate chips (Use plant-based or dairy white chocolate; for the filling)

Steps

1. 1

   Prepare the shortbread crust using the listed crust ingredients. The source does not provide the crust-mixing, shaping, or baking method, so use the source's crust recipe details if available separately.

2. 2

   Add the oat milk and coconut milk solids to a medium saucepan over medium heat.

3. 3

   Stir the milk mixture well until it is smooth and lump-free.

4. 4

   Add the blueberries, dried lavender buds, and xanthan gum to the milk mixture.

5. 5

   Mash the blueberries with a spatula while stirring. Bring the mixture to a slow boil and cook for 5–10 minutes, stirring constantly, until the blueberries have softened and the mixture is deep purple.

6. 6

   Remove the saucepan from the heat. Pour the cooked blueberry mixture through a fine-mesh strainer positioned over a bowl, and discard the strained solids.

7. 7

   Add the white chocolate chips to the warm blueberry liquid. Stir constantly until the chocolate melts and is evenly distributed.

8. 8

   Carefully pour the filling over the prepared crust.

9. 9

   Allow the tart to cool completely. The source states that this took about 2 hours at room temperature; cooling can be accelerated by placing the tart in the refrigerator.

Notes

The source does not specify the crust preparation or baking temperature and time. It states that the finished tart stores wonderfully in the refrigerator. The tart is described as entirely plant-based when plant-based butter and white chocolate are used.

Nutrition per serving

• dessert
• tart
• plant-based
• vegetarian
• blueberry
• white chocolate
• lavender
• no-bake filling