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Vegan Lemon Chrysanthemums Tart.


3/4 cup lemon juice.

• 1/4 cup dried chrysanthemum 

• 1 cup coconut cream.

• 4 tbsp cane sugar.

• 2 tbsp cornstarch.

• 1 1/2 tsp agar agar powder.

• 1tsp turmeric powder.




1. Slowly boil coconut cream in a small pot. Turn the heat off to add dried chrysanthemums.

2. Cover with pot and let the mixture steep for ½ an hour.

3. Line a colander with a paper towel.

4. Strain the mixture; Squeeze the dried flower to get all the liquid out.

5. Stir until the powder dissolves (approx 60 seconds), and then remove the pot from the stove.

6. Pour it into a small pot and bring it to a slow boil.

7. Whisk continuously to avoid burning the mixture while it thickens.

8. Add agar powder when the curd begins to boil.

9. Stir until the powder dissolves (approx 60 seconds).

10. Pour the curd into the baked crust.

11. Refrigerate to set (max 2 hours).

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