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Amazing 8 Berry Hibiscus Tart Success

Berry Hibiscus Tart
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Bake this beautiful Berry Hibiscus Tart for a light, floral summer dessert. It features a crisp crust filled with a bright, tart hibiscus custard and topped with fresh berries. You will love the refreshing taste.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1/2 cup dried hibiscus flowers
  • 1 cup boiling water
  • 1/2 cup granulated sugar (for custard)
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)

Instructions

  1. Prepare the tart shell: Pulse flour and sugar in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
  2. Roll out the dough and fit it into a 9-inch tart pan. Trim edges. Prick the bottom all over with a fork. Freeze for 15 minutes.
  3. Preheat your oven to 375 degrees F (190 degrees C). Line the chilled crust with parchment paper and pie weights. Bake for 15 minutes. Remove weights and paper, and bake for another 5-7 minutes until lightly golden. Let cool slightly.
  4. Make the hibiscus infusion: Place dried hibiscus flowers in a heatproof bowl. Pour 1 cup of boiling water over them. Let steep for 20 minutes. Strain the liquid, pressing on the flowers to extract all the flavor. You should have about 1/2 cup of strong hibiscus tea.
  5. Prepare the custard: In a bowl, whisk together the 1/2 cup sugar, 3 eggs, and 2 egg yolks until pale. Slowly whisk in the heavy cream, hibiscus tea, and vanilla extract until well combined.
  6. Pour the hibiscus custard into the pre-baked tart shell.
  7. Bake the tart at 325 degrees F (160 degrees C) for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Let the tart cool completely on a wire rack. Chill for at least 2 hours before serving.
  9. Before serving, arrange the fresh mixed berries decoratively over the top of the chilled tart.

Notes

  • You can substitute dried rosehips for hibiscus if you prefer a different floral note.
  • For an extra crisp crust, blind bake the shell until it is fully golden brown.
  • If you desire a firmer set, add one teaspoon of cornstarch to the custard mixture.

Nutrition

Find it online: https://savoryskies.com/berry-hibiscus-tart-floral-summer-dessert/