Blue Moon Milk Tart
A Blueberry Moon Milk Tart for Augustz Super Blue Moon. 🌝 🌙 ✨ The last one was in 2009 and the next won’t occur until 2037! This rare occurrence calls for a very special treat! This Moon Milk tart features a blueberry and white chocolate ganache. Since I am “Herbs” and all you know I had to include Lavender in the ganache! Then, the crust is a delicious shortbread with lotus blossom throughout! Both Lavender and Lotus are calming herbs. Something truly needed for me around the time of the full moon.
Lavender is also considered a cooling herb in traditional medicine. Something I crave in the evening hours of the summer when I seem to carry extra heat.
This tart comes together quickly and stores wonderfully in the fridge. It is entirely plant based. However, I know everyone has different diet restrictions so I included substitutes I know will work just as well! Swipe for recipe!
Lotus Crust
2 cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon kosher salt
¾ cup plant based butter (or shortening or dairy butter)
¼ cup dried lotus petals
Filling
1 cup extra creamy oat milk
½ cup coconut milk solids
2 cups of blueberries
½ - 1 tbsp lavender buds (dried)
2 tsp xanthan gum (agar agar or cornstarch may be substituted)
12 oz. white chocolate chips (plant based or dairy)
Preheat the oven to 350°F.
Add the flour, confectioners' sugar, salt and lotus to a bowl and sift together.
Melt the butter in a small saucepan. Pour over the dry ingredients and stir together until evenly distributed.
Press the dough along the bottom and sides of a 9-inch tart pan with a removable bottom.
Place the pan on a baking sheet and bake for 15-20 minutes or until the crust is golden brown.
Allow to cool while you make the filling.
Filling
Add the oat milk and coconut milk solids to a medium saucepan. Turn to medium heat. Stir well until smooth and lump free. Add the blueberries, lavender, and xanthan gum to the milk. Mash the blueberries with your spatula. Bring to a slow boil and cook 5-10 minutes or until blueberries have softened and the mixture is a deep purple. Make sure to stir constantly. Once cooked, remove from the heat and pour through a fine mesh strainer fitted over a bowl. Discard the strained solids. Add the white chocolate chips to the warm blueberry liquid mixture. Stir constantly to melt the white chocolate and evenly distribute. Pour the filling over the crust carefully. Allow to cool completely. This took 2 hours at room temp. But could be sped up by placing it in the fridge. Enjoy!
