Here’s a perfect showstopper dessert for your summer parties! The vibrant natural blue of this tart comes from the butterfly pea flower, which is gently infused into the creamy filling that carries a subtle hint of raspberry. All of this is complemented by a delicious buttery tart crust, making it a refreshing and stunning addition to your dessert spread.
Blue Raspberry Tart
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Blue Raspberry Tart
Rated 3.0 stars by 14 users
Author:
The Spice & Tea Exchange
Servings
one 10-inch tart
Prep Time
10 minutes
Cook Time
10 minutes
Here’s a perfect showstopper dessert for your summer parties! The vibrant natural blue of this tart comes from the butterfly pea flower, which is gently infused into the creamy filling that carries a subtle hint of raspberry. All of this is complemented by a delicious buttery tart crust, making it a refreshing and stunning addition to your dessert spread.
Ingredients
Tart Crust*
- ½ cup unsalted butter, cold
- 1¾ cups all-purpose flour, plus more for dusting
- ½ cup confectioners’ sugar
- 1 ea egg yolk
- 4 Tbsp whole milk
Tart Filling
- 1 cup whole milk
- 4½ tsp gelatin
- 2 cup heavy cream
- 6 Tbsp granulated sugar
-
2
Tbsp Red Raspberry Sugar
-
3
Tbsp Blue Raspberry Crush Herbal Tea
-
2
tsp Butterfly Pea Flower Powder
Garnish
- 3 Tbsp apricot jam
- ½ cup fresh blueberries
- ½ cup fresh blackberries
-
1
Tbsp Key Lime Sugar
- 10 to 12 ea mint leaves
Special Equipment: food processor, 10-inch round tart pan with a removable base, mesh sieve, pie weights
Directions
- Prepare Tart Crust. Cube butter and freeze for 10 minutes. Pulse flour and confectioners’ sugar in a food processor, add chilled butter, and pulse until breadcrumb-like. In a separate bowl whisk egg yolk and milk, then drizzle in while running until dough clumps.
- On a floured surface, bring dough together, flatten into a disc, wrap in plastic, and refrigerate for 30 minutes. Roll dough to 1/8-inch thickness, fold into fourths to make a triangle, and place the tip in the tart tin’s center. Unfold to cover the base and sides, press gently, trim excess, and freeze for 30 minutes.
- Preheat oven to 400°F. Line crust with parchment and weights; bake 15 minutes. Remove weights; bake another 10 to 15 minutes until golden. Cool completely.
- Prepare Filling. In a separate bowl, sprinkle gelatin over milk and let sit 5 to 10 minutes. In a saucepan, heat heavy cream, granulated sugar, and Red Raspberry Sugar over medium heat until bubbles form at the edges (do not boil). Remove from heat; stir in gelatin mixture. Return to low heat and whisk until dissolved. Stir in Blue Raspberry Crush Herbal Tea and Butterfly Pea Flower Powder; steep for 5 minutes. Strain mixture and pour into prepared tart shell. Refrigerate for at least 2 hours (up to 12 hours).
- Garnish. Warm apricot jam in a small saucepan and strain through sieve. On a separate serving board brush blueberries and blackberries with jam. Sprinkle berries with Key Lime Sugar. Decorate with fruit and mint; serve immediately.
Recipe Note
*One ready-to-bake pie crust (or your favorite crust recipe) can be substituted if desired. Just preheat the oven to 375°F and unroll pie crust and press into a 10-inch pie dish and bake until the edges are barely golden, about 10 minutes. Cool completely.