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    • Hibiscus and raspberries tart
    Desserts

    Hibiscus and raspberries tart

    A delicious tart full of new flavors

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    • This tart is just delicious, full of raspberry flavor, because, well it has tons of raspberries. I wanted to combine it with something else and I had a bag of hibiscus dried flowers in my kitchen, so this was the perfect time to use them.

    I had no idea I was a fan of hibiscus, but now I am for sure. The color of the water from the hibiscus is so beautiful, that I wanted to make a dress with that color, it is super strong and the smell of it is delicious as well. If you haven’t tried it yet I recommend it 100%. Recently I went to Mexico and realized they make everything with it, especially Jamaica water because that is how they call the hibiscus flower. Now I think all my desserts should have some Jamaica in them.

    It is a simple tart, but it has quite a few elements to it, I recommend you to prepare everything one day before and the day we are serving it just assemble it.

    You can even make just the jelly because is so good, I still have some leftover and I think I am just going to eat it all!

    I hope you make it and let me know how it works. It is possible the jam may be too much, but you can always keep it and use it for breakfast or whatever you want. I hope you enjoy it.


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    Raspberry and hibiscus tart

    Preparation time: 2 hours (24 hours to rest)
    Servings: 8 porcions

    Ingredients

    Sweet pastry

    • 80 g butter
    • 30 g eggs
    • 45 g icing sugar
    • 125 g flour
    • 2 g maldon salt
    • 15 g almond flour

    Raspberry ganache 

    • 180 g cream (35% fat)
    • 15 g glucose
    • 30 g white chocolate
    • 160 g raspberry powder

    Raspberry jam 

    • 500 g raspberries
    • 400 g caster sugar
    • juice of 1 lemon

    Hibiscus water  

    • 300 g cold water
    • 20 g dry hibiscus

    Hibiscus jelly 

    • 180 g hibiscus water
    • 70 g caster sugar
    • 100 g raspberry puree
    • 22 g lemon juice
    • 7 g gelatine

    Assembly

    • Tempered white chocolate
    • 100 g raspberries
    • Edible flower petals to decorate

    Preparation

    Sweet pastry

    1. Mix the butter with the sugar, once it is incorporated add the almond flour, the flour, and the salt. Add the eggs and work the dough. Make a disc and refrigerate for at least 3 hours before you use it.
    2. Once it is chilled, prepare a tart ring and bake for 15 minutes, until it is golden brown, I put some weight on top (beans) with some baking paper so it doesn’t rise up.

    Raspberry ganache 

    1. Boil the cream with the glucose, pour over the chopped white chocolate. Mix with a spatula from the center to the outside of the bowl, once it is all incorporated and shiny, add the raspberry puree.
    2. Mix everything well and keep in the fridge for 8 hours.

    Raspberry jam

    1. Mix all the ingredients in a food processor, take everything to a pan and cook until is 105ºC, cover and save it until you assemble the tart.

    Hibiscus water 

    1. Infuse the water with the hibiscus flowers, cover it and keep it for 12 to 24 hours, sift it and refrigerate it.

    Hibiscus jelly 

    1. Dissolve the sugar in the hibiscus water, then add the raspberry puree and the lemon juice, take it to boil.
    2. Add the gelatine previously hydrated with cold water.
    3. Pour in a square mold or any container you have, refrigerate for 12 hours.

    Assembly 

    1. Temper the white chocolate and using semi-sphere molds coat them with chocolate and then refrigerate for a few minutes until they are set and you can unmold them.
    2. Once the tart is baked, put on the bottom some raspberry jam, then on top of that with a piping bag, pipe with raspberry ganache to the top of the tart.
    3. Cut the jelly in squares and decorate with raspberries, and fill the white chocolate semi-spheres with ganache.

     

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