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Hibiscus TartBarbara Nieves, Pastry Chef/ Protocol |
Ingredients for Hibiscus Tart:
- 150g flour
- 50g powdered sugar
- 100g butter
- 1 egg
Ingredients for Hibiscus Cream:
- 200g The Perfect Purée of Napa Valley Sweet Hibiscus Puree, thawed
- 2 egg yolks
- 50g sugar
- 50g milk
- 30g cornstarch
Ingredients for Heart Ganache
- 200g The Perfect Purée of Napa Valley El Corazon Puree, thawed
- 250g white chocolate
- 5g gelatin
Method for Hibiscus Tart:
- Mix flour and sifted sugar, add butter in small pieces and form small crumbs. Add egg and form the dough.
- Cover with plastic wrap and let rest in the fridge for at least 20 minutes.
- Using a rolling pin, shape into a round shape and place in a tartlet mold.
- Set aside in the fridge for at least 1 hour.
- Bake for 10-12 min at 180 C.
- Set aside.
Method for the Hibiscus Cream:
- Heat the Sweet Hibiscus and El Corazon puree with milk and sugar in a pot, add a little hot puree to the cornstarch and mix well, add cornstarch and yolks to puree, mix until it forms a thick cream, when it begins to thicken remove from heat and mix vigorously. Set aside.
Method for the Heart Ganache:
- Hydrate gelatin in ice water.
- Heat El Corazón puree, when it boils add the chocolate and mix well.
- Add the gelatin to the hot mixture, mix with a hand mixer.
- Set aside.
Assembly method:
- Remove the tart from the mold, add the Sweet Hibiscus cream, and decorate with the ganache.