I wanted to improve the previous seal tart I created, mostly by giving the seals snouts, flippers, and a tail, and finessing the shape of the chocolate eyes. For this particular seal tart, I also used butterfly pea tea to color the ganache blue, to resemble water, and paired that with lime curd, and guava paste, as well as a corn cookie crust, just so that it will have this Latin-summery-tropical feel going on to it that I know works beautifully. The seals themselves are homemade marshmallows, using coconut milk as the base to flavor them.

For the corn cookie crust:
Literally just follow this corn cookie recipe.

Take those corn cookies while still lukewarm and blitz them. Press them into a tart tin and allow to cool completely.

For the lime curd:
1/2 cup lime juice
2 tablespoons lime zest
a pinch of salt
1/4 cup granulated sugar
2 egg yolks
3 tablespoons coconut oil

Heat the zest with salt and lime juice. Temper into the egg yolks and sugar. Whip over medium high heat for 2 minutes and then strain. Finish with the coconut oil.

For the butterfly tea ganache:
2/3 cups coconut milk
3 tablespoons butterfly tea flowers or 1 tablespoon butterfly tea powder
3/4 cups white chocolate chips
a pinch of salt

Steep the flowers into the coconut milk until the coconut milk is blue then strain. Alternatively, add the powder into the coconut milk. Heat until just simmering. Puree in the white chocolate chips and salt.

For the marshmallows:
2 packets gelatin powder + 1/4 cup coconut water
1 cup granulated sugar
2/3 cups coconut water
cornstarch
potato starch
coconut oil
tempered dark chocolate

Bloom gelatin in coconut water. Reduce the granulated sugar with the remaining coconut water until the mixture forms into a thick syrup. Pour into the gelatin and whip until the entire mixture reaches stiff peaks. Line a piping bag with coconut oil and line a 2 inch silicone half dome mold with coconut oil and a mixture of the two above starches. Pipe in four half domes. Then pipe out on a separate dusted surface the fins, and tails, keeping the piping bag lukewarm. Once the half domes are set, remove, and dust off the excess starch. Pipe on the snouts and allow that to set onto the domes.

Take the tempered dark chocolate and spread it out and cut out eight circles for the eyes. Transfer the rest to another piping bag and pipe on the snout and use the remaining mixture to help stick the chocolate eyes onto the seals.

For assembly:
Spread guava paste onto the bottom of the tart to act like a glue. Then add the curd, then swirl in the ganache. Place the marshmallows onto the top of the tart.