Delightfully tart with a sweet finish, this tart will entice your taste buds. Enjoy this holiday inspired tart with a dollop of whipped cream.
Makes 12 mini tarts
Prep time: 20-30 minutes
Cook time: 1-2 hours
Tart Crust
500g white flour
80g powdered sugar
250g unsalted butter, cubed
Cranberry and Hibiscus Curd
340g cranberries
225g granulated sugar
Juice and zest of 1 orange
2 Tablespoon dried hibiscus petals
1 stick butter
2 eggs + 2 egg yolks
Crust
Mix together flour and powdered sugar in a large bowl.
Add in the butter and rub mixture together until you reach a breadcrumb texture.
Gradually add in small amounts of water, kneading the dough until a large ball of dough forms.
Flatten the dough and wrap in cling wrap to be put in the fridge for about an hour and half.
Preheat oven to 350 degrees.
Turn the pastry onto a floured surface and roll out until the thickness of a penny.
Lay the dough into small tart pans,pressing against sides of pan lightly.
Trim any excess dough from the sides of the tart pan. Using parchment paper and baking beans, use this as a pie wait for the tart dough.
Bake for 10-15 minutes until lightly browned.
Curd Filling
Put cranberries, sugar, orange juice and zest, and hibiscus in a medium saucepan over medium high heat.
Simmer until cranberries have popped and softened, about 10 minutes.
Transfer to metal sieve and press cooking liquid into the bowl. Whisk in the butter to the smooth cooking liquid.
Put eggs and egg yolks in a bowl and whisk. Slowly whisk in a cup of the cooking liquid into the eggs to temper, return liquid to pot and cook over low heat until bubbling and thickened, about 10 minutes. Let cool to room temperature before using.
Pour cranberry curd into the cooled tart tin and smooth over with a spatula. Cook in a 350 degree oven to set curd. Once done, cool on a rack and serve at room temperature.