Navy Blue Velvety Tartlets
Happy Friday! Kick off the weekend with something truly spectacular. These velvety navy blue tartlets are out of this world gorgeous, stunning, and out of this world delicious. They look like they belong in a high-end luxury boutique window, but you can create this exact masterpiece right at home. The secret to that mesmerizing deep navy hue? Mixing the vibrant, all-natural Suncore Foods® Blue Butterfly Pea Flower Powder with a touch of Suncore Foods® Lilac Taro Yam Powder. It is pure luxury in every single bite. Ready to bake your own weekend luxury?
Makes 3-4 Pieces of Small Tartlets
For the Crust:
80g regular flour
20g icing sugar
13g almond flour
50g cold dairy free butter (cut into cubes)
1 tbsp aquafaba
Pinch of pink salt
For Blue Velvet Filling:
170g potato (around 1 regular-sized potatoes)
3 tbsp caster sugar
2 tbsp margarines
3 tbsp plant milk
1/2 tsp Suncore Foods® Blue Butterfly Pea Flower Powder
1 tbsp Suncore Foods® Lilac Taro Yam Powder
Click Here for Step-by-Step Directions ▼
1. To Make the Crust — Place all ingredients in a food processor, (except aquafaba) pulse until you get wet sand texture; add in 1 tbsp of aquafaba, pulse until mixture becomes a soft dough. Roll out the dough into a thin sheet in between 2 parchment papers then place the sheet in the freezer for 15 minutes to firm up. Once ready, cut out the base of tartlets with your tart rings; place on baking pan. Cut out thin strips from the rolled out dough, carefully transfer them to shape the side of the tartlets. Repeat the same process until the dough is used up. (If the dough becomes too soft and hard to handle; place it back to the freezer to firm up). Once done, place the tartlets back to the freezer again to firm up before your bake them. At this stage, preheat oven to 150 degrees Celsius. Bake them for 15 mins. Set aside to cool. Store them in airtight container until ready to use.
2. To Make the Filling — Peel and cut potatoes into thin slices. Steam until soft. Once ready, remove and place them on a large bowl along with sugar; mesh well. Add in all other ingredients, mix until everything is well incorporated. Strain the mixture thru a fine mesh shift then transfer the batter to a piping bag filled with star tip. Pipe directly onto tart shells. Enjoy them right away!
