Hibiscus Tart Barbara 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:

1. Mix flour and sifted sugar, add butter in small pieces and form small crumbs. Add egg and form the dough.
2. Cover with plastic wrap and let rest in the fridge for at least 20 minutes.
3. Using a rolling pin, shape into a round shape and place in a tartlet mold.
4. Set aside in the fridge for at least 1 hour.
5. Bake for 10-12 min at 180 C.
6. Set aside.

Method for the Hibiscus Cream:

1. 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:

1. Hydrate gelatin in ice water.
2. Heat El Corazón puree, when it boils add the chocolate and mix well.
3. Add the gelatin to the hot mixture, mix with a hand mixer.
4. Set aside.

Assembly method:

1. Remove the tart from the mold, add the Sweet Hibiscus cream, and decorate with the ganache.