•Tea Inspired Sweets 2 Of 5: Hibiscus Raspberry Tart•

“Tea Inspired Sweets”: 2 of 5! This week I made a tart inspired by the bright flavours of raspberry and hibiscus tea. It’s a melt in your mouth tart crust with a smooth and velvety curd filling. On top is some fluffy and creamy whipped cream. If you love bright flavours, like me, then you will really enjoy this tart!! • • • #shorts #tea #tasty #food #foodie #homemade #diy #homebaker #bake #baker #eat _________________________ ⭐️•Recipe Makes 4 Mini Tarts•⭐️ • • • 🥧•Tart Crust•🥧 ➡️ 1 1/3 Cups (160g) Flour ➡️ 2 1/2 Tablespoons Cornstarch ➡️ 9 Tablespoons (127g) Butter ➡️ 1/2 Teaspoon Salt ➡️ 1/3 Cup (40g) Powdered Sugar ➡️ 1 Egg Yolk ➡️ 1 1/4 Teaspoons Vanilla 🌺•Raspberry Hibiscus Tea Curd•🌺 ➡️ 3 Egg Yolks ➡️ 1/2 Cup (125mL) Raspberry Purée ➡️ 3 Tablespoons (47mL) Lemon Juice ➡️ 1 Tablespoon Ground Hibiscus Tea ➡️ 1/2 Cup (125mL) Water ➡️ 6 Tablespoons (75g) Sugar ➡️ 1 1/2 Tablespoons Cornstarch ➡️ Pinch Of Salt ➡️ 1/4 Cup (57g) Butter ➡️ Whipped Cream Sweetened To Liking ➡️ Fresh Raspberry Halves • • • ⭐️NOTE: To make use of the 4 egg whites, mix in 3/4 cup + 2 tablespoons (175g) of sugar, put over a double boiler until sugar dissolves then whip to stiff peaks to make a Swiss meringue! This is a great substitute for the whipped cream. • • • 1️⃣. For the crust, mix butter, vanilla and powdered sugar until smooth. Then add the egg yolk. Mix in the flour, cornstarch and salt until it forms a dough. Press into mini tart pans then refrigerate for 30 minutes then bake at 375 Fahrenheit for 25-30 minutes. Allow to cool. 2️⃣. For the curd, mix water, hibiscus tea powder, raspberry purée, and lemon juice. Bring to a simmer. In a separate bowl, whisk egg yolks, sugar, cornstarch and salt until pale. Then temper this with the warm raspberry mixture then transfer this back to the pot and cook until thickened. Allow to cool fully. 3️⃣. Take the tart shell and fill it with the cooled curd. Optionally top with either sweetened whipped cream to your liking, or the Swiss meringue mentioned in the note! And we can’t forget about fresh raspberries 😉. _________________________ 🍽•Extra Tips & Advice•🍽 ➡️ When baking the crust, it shouldn’t sink if you made your crust properly. But if you face this problem, place a piece of parchment on top of the unbaked crust, then add pie weights then bake for 15 minutes, then take out the parchment and bake for the remaining 15 minutes. ➡️ The lemon really helps to bring out the hibiscus and the raspberry! ➡️ Infusing the hibiscus into the raspberry purée mixture helps to take that flavour to new heights! ➡️ In the crust, adding the zest of 1 lemon beings great flavour! ➡️ Setting up the curd a second time in the shell helps to ensure it doesn’t just spill out as soon as you eat it. ➡️ ___________________________ If you would like to see more of my creations and recipes, check out my Instagram, Facebook and TikTok pages. Lots of stuff to see there: . . . 📷Instagram: https://www.instagram.com/alex_canadianbaker/ 🎥Facebook: https://www.facebook.com/alex.czajka.14 🎞TikTok: https://www.tiktok.com/@ alex_canadianbaker?_t=8WhcUY0wTLB&_r=1 (Video edited using Instagram)

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