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
  1. In the work bowl of a food processor, pulse together flour, pistachios, and 1⁄8 teaspoon salt until pistachios become a fine powder.
  2. 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.
  3. 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.
  4. Spray 12 (2 1⁄2-inch) fluted tartlet pans with baking spray with flour.
  5. 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.
  6. Preheat oven to 325°.
  7. 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.
  8. Bake for 14 minutes. Carefully remove weights and paper. Liberally brush tartlet shells with egg white.
  9. 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.
  10. 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.
  11. Refrigerate until set, approximately 1hour.
  12. Top panna cotta layer of each tartlet with an even layer of Hibiscus-Rose Jelly. Refrigerate tartlets until set, approximately 1 hour.
  13. Garnish with rose petals, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/hibiscus-rose-tartlets/