Strawberry, Rhubarb and Hibiscus Tartlets
By OcadoLife
Published on 11 July 2022
These pretty Strawberry, Rhubarb and Hibiscus Tartlets feature crisp shortcrust pastry cups filled with a silky fruit curd infused with hibiscus flower. Created by food stylist, recipe developer and author Saskia Sidey, they’re the perfect balance between sweet and tart, and they look as good as they taste – ideal for dishing up for summer entertaining. Enjoy the leftover curd with granola and yoghurt, or spread on toast.Time and servings
1 hrTotal time
30 minsPrep time
30 minsCooking time
Ingredients
- 300 g of strawberries, hulled
- 400 g of rhubarb (approx. 3-4 stalks)
- 2 large eggs, plus 4 large yolks
- 100 g of caster sugar
- 0.25 tsp of salt
- 3 tbsp of cornflour
- 2 hibiscus tea bags
- 100 g of salted butter, cubed, at room temperature, plus extra for the tins
- 320 g of pack shortcrust pastry
- 2 meringue nests, crushed
Method
Step 1
Roughly chop 250g each of the strawberries and rhubarb, add to a blender with 50ml water and blitz to a purée. Strain through a fine sieve into a mixing bowl, using a spoon to push through as much juice as possible – you’re aiming for about 300ml. Discard the pulp (it’ll be too sour to use elsewhere).Step 2
To make the curd, add the eggs, extra yolks, sugar and salt to the juice bowl and mix with a balloon whisk until combined.Step 3
Put the cornflour in a small heavy-based saucepan with a splash of the curd mixture; whisk to combine, then add the rest of the mixture. Set over a low heat, add the tea bags and cook for 15 mins, stirring constantly, until thickened (don’t burst the tea bags!).Step 4
Remove the curd from the heat, discard the tea bags, then whisk in the butter, 1 cube at a time, until combined. Pour the curd into a bowl and cover with cling film or baking paper, pressing it directly onto the surface to stop a skin forming; chill for 2 hrs.Step 5
Meanwhile, preheat the oven to 180°C/160°C fan/gas 4 and grease 8 x 10cm tartlet tins with butter.Step 6
Cut the pastry into 8 equal-sized pieces and roll each one out so it’s 3mm thick and a little larger than a tartlet tin. Line each tin with pastry; trim any overhang with a knife. Cut out 8 squares of baking paper, about the same size as the tins. Scrunch the paper up, then straighten out and place over the pastry bases before filling with baking beans or rice.Step 7
Blind bake the tart cases for 10 mins, then remove the baking beans and paper; cook for 5 mins more, until the pastry is golden and sandy to the touch. Allow to cool fully.Step 8
Use a vegetable peeler to shave the remaining rhubarb into thin strips; put in a bowl of iced water for 15-20 mins – they’ll curl up, making lovely decorations. Thinly slice the remaining strawberries.Step 9
To assemble, dollop 2½ heaped tbsp curd into each tart case and smooth the top with a spoon. Garnish with the rhubarb curls and sliced strawberries, sprinkle with meringue, and serve. Leftover curd will keep in a sterilised jar in the fridge for up to 2 weeks.