Hibiscus Passion Fruit Tart

Tammy Smith

This tart pairs a buttery shortcrust shell with a hibiscus-infused curd and a passion fruit topping, balancing floral and tangy flavors in each slice. Plan for about 90 minutes total, including chilling time, to let the curd set properly before serving.

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Prep Time 1

Cook Time 30

Total Time 1 30

Course Dessert

Cuisine Fusion / Other

Servings slices

Calories 282 kcal

Equipment

9-inch tart pan
Mixing Bowls
Whisk
Saucepan
Strainer

Ingredients

For the Crust:

1 ½ cups all-purpose flour preferably organic
½ cup unsalted butter cold and cubed
¼ cup sugar granulated
1 piece egg yolk preferably from free-range eggs
2 tablespoons ice water

For the Hibiscus Filling:

1 cup hibiscus tea brewed and cooled
½ cup sugar granulated
2 tablespoons cornstarch
¼ cup passion fruit puree fresh or frozen
2 tablespoons fresh lime juice preferably organic

Instructions

Making the Crust:

In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup sugar, and a pinch of salt.
Add 1/2 cup cold, cubed unsalted butter, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Stir in 1 egg yolk and 2 tablespoons ice water. Mix until the dough just comes together.
Press the dough evenly into a 9-inch tart pan. Chill in the refrigerator for at least 30 minutes.

For the Filling:

In a saucepan over medium heat, whisk together 1 cup hibiscus tea, 1/2 cup sugar, and 2 tablespoons cornstarch until well combined.
Add 1/4 cup passion fruit puree and 2 tablespoons fresh lime juice, stirring constantly until the mixture thickens and comes to a boil. Let it boil for one minute, then remove from heat.
Strain the mixture through a fine-mesh strainer to remove any lumps and let it cool slightly.

Assembling the Tart:

Preheat the oven to 350°F (175°C).
Pour the hibiscus filling into the chilled tart crust.
Bake for 25-30 minutes or until the filling is set but still slightly jiggly in the center.
Cool completely on a wire rack.

Notes

For a twist, consider adding a sprinkle of edible dried hibiscus petals for a delightful crunch and visual appeal.
If fresh passion fruit is unavailable, a top-quality store-bought passion fruit puree can be used.

Nutrition

Calories: 282kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 55mgSodium: 7mgPotassium: 67mgFiber: 1gSugar: 20gVitamin A: 570IUVitamin C: 3mgCalcium: 14mgIron: 1mg

Keyword hibiscus dessert recipe, passion fruit tart

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