Hibiscus Blackberry Tart

Time	Servings	Difficulty
01:05	6	Medium

Introduction

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This blackberry hibiscus tart is made of a sweet spelled pastry, blackberry confit with hibiscus, hibiscus mousse and fresh blackberries. This association of blackberries and hibiscus is the alliance of a forest fruit and this magnificent exotic flower. The hibiscus flower has a particularly delicious fragrance when infused into syrup. In Senegal, it is used a lot to make a delicious drink called Bissap. This blackberry hibiscus tart is an original creation that we enjoyed.

Ingredients

	Hibiscus syrup
	30 g hibiscus flowers déshydratées
	30 g sugar
	40g water
	Sweet spelled pastry
	1 egg
	2 tbsp ground almonds
	250g spelled flour
	75g icing sugar
	140g butter à température ambiante
	Candied blackberries hibiscus
	10 cl hibiscus syrup
	150 g blackberries
	40 g sugar
	1 Vitpris-type pectin sachet
	Hibiscus Mousse
	30 cl whipping cream
	4 tbsp icing sugar (si le sirop n’est pas très sucré)
	10 cl hibiscus syrup
	1 gelatin sheet
	Finishing
	160 g blackberries fraîches

Instructions

1	Hibiscus syrup Put all the ingredients for the syrup (dried flowers, sugar and water) in a saucepan. Bring to the boil for 5 minutes, turn off the heat and leave to infuse for 30 minutes. Filter and reserve in the refrigerator.
2	Candied blackberries hibiscus Pour the hibiscus syrup, blackberries and sugar into a saucepan. Cover and cook for about 10 minutes over medium/low heat. Then add the pectin as indicated on the packet. Mix and turn off the heat. Coarsely mash with a fork. Leave the confit to cool in a deep plate, wrap in film and leave to cool in the fridge for at least 1 hour.
3	Sweet spelled pastry Mix the ingredients for the sweet dough in a bowl and work by hand to obtain a homogeneous mixture. It is possible to do this step in the tank of a robot. Make a ball with the dough. Film the dough and reserve in the refrigerator for 1 hour.
4	Preheat the oven to 170°C. Cover a baking sheet with parchment paper and place a pie ring (here 20cm in diameter) on it. Roll out the dough, prick it and line the tart ring.
5	Put the pie shell in the oven and cook for 10 to 15 minutes. When the dough is cooked, take out and let cool on a wire rack.
6	hibiscus moss Rehydrate the gelatin in a bowl of cold water for 5 to 10m. Take 2 tablespoons of hibiscus syrup and heat for 20 seconds in the microwave to cool. Squeeze the gelatin and incorporate it into the lukewarm syrup. Mix with a fork then mix everything with the rest of the syrup. To book.
7	Whip the cream using a mixer, incorporating the icing sugar. When the cream is whipped, gently incorporate the syrup using a spatula to obtain a homogeneous mixture. Book cool.
8	Dressage Cut the blackberries in 2 and set aside. Place the pie crust on a plate or wire rack for dressing. Spread a thin layer of confit on the bottom of the pie.
9	Arrange a dessert ring with a diameter slightly smaller than the tart, place a rhodoïd against the ring on the outside wall to go around. Arrange the blackberries, cut side towards the rhodoid. Pipe the hibiscus mousse over a maximum width of 2cm along the inside wall of the ring.
10	Arrange a rhodoïd circle against the mousse towards the inside of the tart. Glue the following blackberries against the circle to go around it, cut side towards the inside of the pie. Pipe the hibiscus mousse over a maximum width of 2cm along the blackberries towards the inside of the pie. Arrange another circle of rhodoïd along the mousse and repeat this operation, alternating blackberries and mousse to the centre.
11	Refrigerate for 1 hour. Remove the dessert ring and all the rhodoïds. Refrigerate for 2 hours. To serve.