Rhubarb & Hibiscus Tartan Tart

 

Ingredients

For the Hibiscus Shortcrust:

1 1/2 cups all-purpose flour

1/2 cup cold unsalted butter, cubed

1/4 cup powdered sugar

1 tbsp dried hibiscus flowers, finely ground

1 egg yolk

1 tbsp ice water

For the Hibiscus Custard:

1 cup heavy cream

1/4 cup dried hibiscus flowers

3 large egg yolks

1/3 cup granulated sugar

1 tbsp cornstarch

For the Tartan Rhubarb Topping:

6 long stalks of rhubarb, trimmed

1/2 cup granulated sugar

1/2 cup water

1 tbsp lemon juice

For Garnish:

1 tsp powdered sugar

1/2 tsp dried hibiscus petals, crushed

Directions

Pulse flour, butter, powdered sugar, and ground hibiscus

in a food processor until it resembles coarse crumbs.

Add egg yolk and water, pulsing until dough forms.

Press dough into a rectangular tart pan and chill for 30

minutes. Preheat oven to 375°F.

Blind bake the crust with weights for 15 minutes, then

remove weights and bake for 5 more minutes. Let cool.

Heat heavy cream and hibiscus flowers in a pan until

simmering. Turn off heat and steep for 10 minutes, then

strain.

Whisk egg yolks, sugar, and cornstarch. Slowly whisk in

the warm hibiscus cream. Return to heat and whisk

constantly until thickened into a custard. Pour into the

cooled crust.

Slice rhubarb into very thin, uniform strips using a

mandoline or sharp knife.

Simmer sugar, water, and lemon juice to make a light

syrup. Quickly blanch rhubarb strips for 30 seconds to

soften, then drain.

Weave the rhubarb strips over the custard in a

perpendicular "tartan" or lattice pattern, trimming the

edges to fit the pan.

Bake the assembled tart at 350°F for 10 minutes to set.

Dust with powdered sugar and crushed hibiscus before

serving.