Strawberry, Hibiscus & Chocolate Tart | Kitchenstagram
Strawberry and hibiscus meld seamlessly together, akin to the classic pairing of strawberry and rhubarb. This delightful marriage of sweetness and tartness defines their perfect union. Amidst the bounty of fresh strawberries in the season, this fruit tart celebrates their vibrant essence. Here, ripe strawberries intertwine with floral and tart hibiscus, elevated by a luscious strawberry jelly. The hibiscus’s acidity dances in harmony with the berries’ natural sweetness, creating a refreshing summer classic. Versatile and elegant, this dessert recipe promises to grace any occasion with its beauty and flavour.
Difference between Pie crust and Tart Shell:
The primary difference between a pie crust and a tart shell lies in their typical usage and presentation. While both use similar pastry dough recipes, the key distinction is in the baking vessel: pies are often baked in deeper dishes, while tarts are baked in shallower, fluted pans. Additionally, sweet tart dough may include sugar, while savory tart dough may omits sweeteners and incorporate salt for flavour.
What is Blind Baking?
Blind baking, also known as pre-baking, involves baking a pie crust before filling it with the desired ingredients. This technique is often used to ensure a crispy crust, you prevent it from becoming soggy when filled with wet ingredients or during extended baking times. It’s a simple process that can elevate the texture and flavour of your baked goods. Whether you’re making a pie or tart, blind baking allows the crust to become golden brown and crisp, providing a delightful contrast to the filling. So, next time you’re preparing a pie or tart, consider giving blind baking a try for the perfect, crispy crust.
Tips for perfect Pie crust or Tart Shell:
For a perfect pie crust or tart shell, two crucial steps ensure success. Firstly, chill the tart shell thoroughly before baking to prevent the fat from melting too quickly and causing shrinkage. Secondly, top the crust with pie weights to maintain its shape during baking. These simple yet essential steps will help you achieve a flaky, beautifully formed crust every time.
Storage Tips:
For optimal freshness, I suggest refrigerating the tart for up to 5 days. Freezing may compromise its texture, so it’s not recommended. However, you can prepare the pie dough ahead. Form it into the desired shape, wrap it tightly and refrigerate for up to 5 days or freeze it for up to 3 months. Thaw overnight in the refrigerator before use. This way, you can enjoy the convenience of having dough ready to bake while ensuring your tart maintains its delicious consistency.
Ingredients
230 gm All-purpose Flour
20 gm Cocoa powder
120 gm Cold Butter, cubed
2 tbsp Castor Sugar
1/2 tsp Salt
5-7 tbsp Ice cold water
Strawberry Mousse:
1 cup Heavy Cream
2 tbsp Fresh Strawberry Puree
Strawberry & Hibiscus Jelly:
200 ml Strawberry Juice
5-6 nos. Fresh Hibiscus flower
50 ml Water
1/2 cup Granulated Sugar
1 tsp 100% Agar powder
Preparation
Chocolate Pâte Brisée:
- Step 1: In a mixing bowl, combine flour, cocoa powder, salt & sugar and mix everything properly.
- Step 2: Then add the chilled butter and use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs with a few pea sized pieces of butter still visible.
- Step 3: Toss in 5-7 tbsp of ice water and stir to combine. Dump the mixture onto a clean and cold work surface and form a dough ball.
- Step 4: Working quickly and swiftly with the heel of your hand, smearing small portions away from you into thin streaks. Each section is only smeared once, this technique is known as “Fraisage”.
- Step 5: Collect the dough together and wrap the dough in a plastic wrap and chill for at least 30 minutes before working with it.
- Step 6: After 30 minutes remove the dough from the fridge. Roll out the prepared dough in between two parchment paper a little larger than your 10 inch tart pan.
- Step 7: Then using the parchment paper lift the rolled dough into the 10 inch tart pan.
- Step 8: Remove the parchment paper and press the bottom and sides firmly to form an evenly tart shell.
- Step 9: Cover the pie crust and chill in the refrigerator for another 30 minutes.
Blind Baking:
- Step 10: Preheat the oven @200°C or 400°F.
- Step 11: Prick the bottom a few times with a fork, then line the crust with parchment paper and top with dried rice, beans or chickpeas.
- Step 12: Blind bake for 15 minutes. Remove the tart from the oven and carefully lift out the parchment paper with weights. Return the tart to the oven and bake until the bottom crust is fully cooked for about 10-15 minutes longer.
- Step 13: Let the baked crust cool completely before adding filling.
Strawberry Mousse:
- Step 14: In a mixing bowl add the cream and beat until soft peaks form. Then fold in the strawberry compote and fresh strawberry puree. Keep aside.
Assembling the Tart:
- Step 15: Once the tart shell is cooled, gently spread the strawberry mousse over the tart base. Place in the fridge immediately for at least 4 hours or until set.
Strawberry & Hibiscus Jelly:
- Step 16: In a heavy-bottomed saucepan, boil the water and turn off the flame. Then steep the fresh hibiscus petals for about 20 minutes.
- Step 17: Strain hibiscus petals and add the strawberry juice and sugar and bring to a boil.
- Step 18: Then stir in agar powder to dissolve and bring to a boil. Cook for 2 minutes or according to package instructions, stirring frequently.
Final Assemble:
- Step 19: Now remove the tart from the fridge and pour the jelly topping over the strawberry mousse. Place the tart in the fridge for 2 hours to set.
- Step 20: Remove the Strawberry, Hibiscus and Chocolate Tart from the pan by gently pressing against the removable bottom. Garnish with fresh strawberries, pomegranate and fresh mint leaves. Enjoy!!
Pro Tips:
Opt for your favourite fruit juice, whether it’s your preferred store-bought variety or homemade. Adjust sweetness according to your taste preference, especially if the juices tends to be on the sour side.
Prepare the pie dough in advance by wrapping it in foil. It can be safely refrigerated for up to 5 days or frozen for up to 3 months. Thaw it overnight in the refrigerator when ready to use.
Ensure to opt for 100% pure agar powder.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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