Moon Milk Tart | A Lavender Blueberry Lunar Dessert for Moon Worshippers

This Moon Milk Tart features a blueberry and white chocolate lavender ganache. The crust is a shortbread with lotus blossoms throughout! This tart comes together quickly, stores wonderfully in the fridge, and is entirely plant-based (but since everyone has different diet restrictions, I included substitutes that will work just as well). Plus, lavender and lotus are calming herbs, making this a perfect dessert for moon worshippers and lunar goddesses alike.

2 cups all-purpose flour
½ cup confectioner’s sugar
½ teaspoon kosher salt
¾ cup plant-based (or regular) butter
¼ cup dried lotus-petal powder (or petals crushed finely enough to sift)

Filling

1 cup extra creamy oat milk (or whole milk)
2 cups coconut milk solids (the hard portion of coconut cream in the can)
2 cups blueberries
1 to 2 tablespoons lavender buds (dried) depending on desired strength.
2 teaspoons xanthan gum (or cornstarch)
12 ounces white chocolate chips (plant based or dairy)

Crust

Preheat the oven to 350°F.

Add the flour, confectioner’s 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 to 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 blended 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 to 10 minutes or until blueberries have softened and the mixture is a deep purple. Be sure to stir constantly. Once cooked, remove from 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, about 2 hours at room temperature, though you can speed this up by placing it in the fridge.

I made the moon phase decorations with cookie cutters and piecrust scraps I saved in the fridge from a previous recipe. You can also use store-bought piecrust dough. I baked the pieces on a parchment-lined baking sheet for 10 minutes at 350°F until golden brown, then place them on the tart once cooled.

Enjoy!