Cakes and Tarts
Medium
1 Hrs 30 Mins
5 Hrs 30 Mins
INGREDIENTS
An original recipe by Karlee Flores
Crust:
- 1 ¼ cup all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 1 egg
Swiss Meringue :
- 3ea egg whites
- ¾ cup sugar
- ¼ teaspoon cream of tartar
Filling:
- ¼ cup sugar
- 1 tablespoon dried hibiscus
- 1ea egg
- 1ea egg yolk
- 2 tablespoon corn starch
- 3 oz Valrhona Raspberry Inspiration Feves
- ¾ cup cream
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 teaspoon vanilla
INSTRUCTIONS
Crust
- In a food processor, pulse the flour, powdered sugar, salt, and butter until the butter is incorporated into the flour and looks mealy.
- Add in the egg and pulse about 15-17 times.
- Turn out into a clean surface and gather the shaggy dough together into a ball. Cut into 4 equal pieces, form into disks, wrap in plastic wrap, and place in the fridge to chill for at least 1 hour.
- Preheat the oven to 375 degrees.
- Roll out the dough and form into 4 4-inch tartlet pans, cutting off the excess. Chill in the fridge for 15 minutes. Score the bottom of the tarts a few times with a fork.
- Bake in the preheated oven for 20-22 minutes. Let cool 10 minutes before turning out onto a cooling rack.
Filling:
- In a food processor, pulse the sugar and dried hibiscus together until the hibiscus is about rice sized.
- In a medium bowl, whisk the sugar hibiscus together with the egg, egg yolk, and corn starch until smooth. The mixture will turn brown but that is normal.
- Melt the Raspberry Inspiration in a heat proof bowl in the microwave in 20 seconds increments, stirring between each.
- Once completely melted, pour about 1/2 cup of the raspberry mixture into the egg mixture and blend with an immersion blender to completely emulsify.
- Add the egg mixture into the saucepan with the rest of the raspberry mixture.
- Place back over medium heat and continue to cook while continuously stirring until the mixture slightly thickens, about 2 minutes.
- Strain the filling and whisk in the lemon juice, butter, and vanilla extract.
- Pour evenly into the baked tart shells.
- Place in the fridge to set for at least 4 hours.
Swiss Meringue:
- Over a double boiler whisk the sugar and egg whites together.
- Continue to gently cook until the sugar has completely dissolved, about 10 minutes.
- Pour the mixture into a standing mixer with the cream of tartar.
- Whip on medium/high for about 5 minutes or until stiff peaks occur.
- Place into a piping back with a star tip attached.
- Pipe the meringue onto the tartlets before serving then torch until golden brown on all sides.
What is Raspberry Inspiration?
Raspberry Inspiration is a Valrhona fruit couverture made with real raspberries, offering intense fruit flavor and a smooth texture.
What does hibiscus add to the tartlets?
Hibiscus provides delicate floral notes and a subtle tartness that enhances the raspberry flavor.
Can I make the tart shells ahead of time?
Yes. The tart shells can be baked a day in advance and stored in an airtight container until needed.
Why does the filling need to chill for 4 hours?
Chilling allows the filling to fully set, creating a smooth and stable texture for serving.
What is Swiss meringue?
Swiss meringue is made by gently heating egg whites and sugar before whipping them into a glossy, stable meringue.
Do I need a kitchen torch for the meringue?
A kitchen torch is recommended to achieve the classic golden-brown finish, but the tartlets can also be served without torching.
How should the tartlets be stored?
Store the tartlets in the refrigerator and add or torch the meringue shortly before serving for the best texture and appearance.
