Teatime guests will be amazed that these tartlets, which are almost too pretty to eat, are oh-so tasty. A panna cotta–style rose-scented filling hides beneath a made-from-scratch jelly colored with dried hibiscus. Pictured with our Pink Lemonade Spritz Cookies and Cranberry, Macadamia Nut & Coconut Mini Cakes.
Hibiscus-Rose Tartlets
Serves: 12
Ingredients
- 3⁄4 cup all-purpose flour
- 1⁄4 cup finely chopped pistachios
- 1⁄4 teaspoon fine sea salt, divided
- 7 tablespoons unsalted butter, softened
- 1⁄3 cup confectioners’ sugar
- 1 large egg, divided
- 1⁄2 teaspoon vanilla bean paste
- 1⁄4 cup whole milk
- 1⁄2 teaspoon powdered gelatin
- 1 1⁄2 teaspoons granulated sugar
- 1⁄4 cup heavy whipping cream
- 1⁄4 teaspoon rose water
- Hibiscus-Rose Jelly (recipe follows)
- Garnish: fresh edible rose petals*
Instructions
- In the work bowl of a food processor, pulse together flour, pistachios, and 1⁄8 teaspoon salt until pistachios become a fine powder.
- In a large bowl, beat butter with a mixer at medium-low speed until smooth, approximately 1 minute. Beat in confectioners’ sugar until combined, scraping down sides of bowl. Beat in egg yolk and vanilla bean paste.
- Add flour mixture to butter mixture in 2 portions, beating just until combined after each addition. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Spray 12 (2 1⁄2-inch) fluted tartlet pans with baking spray with flour.
- Divide dough into 12 equal portions. Gently press a dough portion into bottoms and up sides of each prepared tartlet pan. Using wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Place tartlet pans on a rimmed baking sheet. Freeze until firm, approximately 15 minutes.
- Preheat oven to 325°.
- Top each tartlet shell with a parchment paper piece or a mini cupcake liner, letting ends extend over edges of pans. Add pie weights or dried beans.
- Bake for 14 minutes. Carefully remove weights and paper. Liberally brush tartlet shells with egg white.
- Bake until edges of tartlet shells are light golden brown, 8 to 10 minutes more. Let cool completely on a wire rack before removing shells from pans and onto another rimmed baking sheet.
- In a small saucepan, stir together milk and gelatin. Let bloom for 5 minutes. Cook over medium-low heat until gelatin dissolves, 1 to 2 minutes. Stir in sugar until dissolved. Remove from heat. Stir in cream, rose water, and remaining 1⁄8 teaspoon salt until combined. Divide mixture evenly among tartlet shells.
- Refrigerate until set, approximately 1hour.
- Top panna cotta layer of each tartlet with an even layer of Hibiscus-Rose Jelly. Refrigerate tartlets until set, approximately 1 hour.
- Garnish with rose petals, if desired.
Hibiscus-Rose Jelly
Serves: ¼ cup
Ingredients
- 1⁄4 cup water
- 2 tablespoons packed fresh raspberries
- 1⁄2 teaspoon loose-leaf dried hibiscus*
- 1⁄4 teaspoon powdered gelatin
- 1⁄8 teaspoon rose water
Instructions
- In a small saucepan, heat together 1⁄4 cup water, raspberries, and hibiscus over medium-high heat until raspberries soften and liquid is red. Remove from heat and strain through a fine-mesh sieve into a heatproof bowl, discarding solids. Let cool completely.
- Sprinkle gelatin over cooled raspberry mixture and let bloom for 5 minutes. Cook mixture over medium-low heat, stirring constantly, until gelatin dissolves. Remove from heat. Stir in rose water. Let cool slightly but use before jelly sets.
Notes
*We used Badia® Hibiscus Tea/Sorrel.
