This tart might be one of the best I’ve ever made. Dried hibiscus is processed with sugar to give the crust a slightly tangy background, along with the sweet, creamy yoghurt filling and the sour jelly on top, it makes the perfect pair for the roasted strawberries. It takes a little while to make, but it can be made ahead, so yay for life savers, plus it looks really beautiful on the plate. —Laura Biscaro
one 22 cm/8 inches round tart
For the base
(2 cups or 8.5 oz) plain flour
(1/2 cup or 2.5 oz) icing sugar
(0.5 oz or about 2/3 cup) dried hibiscus
(2/3 cup or 4.5 oz) unsalted butter, very cold and diced
egg yolks (you might need a few tablespoons of cold water, depending on the size of your yolks)
For the filling and the jelly
(two 395g, or 14 oz, cans) condensed milk
First, make the crust by placing the granulated sugar, confectioner’s sugar and dried hibiscus in a food processor, grind it until you get sort of a pinkish sugar mixture, there will still be some pieces of hibiscus. Strain the sugar and put it back in the food processor, but save the hibiscus, you will use that later. Along with the sugar, add the flour and the salt, pulse it a few times to combine and add the pieces of cold butter, keep pulsing until it looks a bit like wet sand. Add the yolks (save one egg white) and pulse it until the dough becomes moist enough to hold together (you might wanna add about 1 tablespoon of cold water, if it seems too dry for you). Wrap the dough in some cling film e refrigerate it for a minimum of 3 hours, up to overnight.
Preheat your oven to 205ºC/400ºF. In a small pot, add the dried hibiscus you saved earlier and the 240 ml of hot water, give it a bit of a mix and leave it for about 15 minutes to infuse. Meanwhile, cut out the tops of your strawberries and place them on a baking sheet. Once ready, add about 1/3 of the tea to the strawberries and bake them for around 20 minutes (just take them out a little earlier than your pie crust, since they’re both going in the oven at the same time). Leave them to cool.
Once the dough is chilled, place two pieces of cling film, or a piece of parchment paper, on your counter, dust it lightly with flour and roll the dough until it’s a little bigger than your pan, about 0.5 cm/2 inches thick. Use the cling film to help you transfer it to a 22 cm/8 inches springform pan, and delicately arrange it inside, leaving sort of a border outside the edges of the pan, this will prevent the dough from shrinking too much in the oven. Don’t worry if it tears apart a little bit, just pinch it back together with the scraps. Poke a few holes all over it, using a fork, freeze it for about 10 minutes, then bake it, along with the strawberries, for 25 to 30 minutes, or until it’s a bit golden around the edges. Then take that one egg white you saved, brush it all over the crust while it’s still hot and put it back in the oven for about 5 minutes (this will ensure a crispy crust after putting the filling). Let it cool slightly.
In a large bowl, pour the condensed milk, yoghurt and orange zest, give it a good whisk to combine and pour it into your slightly cooled tart shell. Bake again for 20 to 25 minutes, or until it’s set. If the edges of the tart are getting too brown too soon, just cover it with a bit of aluminum foil. Meanwhile, make the jelly. In a small bowl, add your gelatin and 1 1/2 tablespoons of the hibiscus tea, give it a mix and leave it hydrating for 5 minutes, then place it in the microwave for 10 to 15 seconds (according to the packaging instructions). Add the dissolved gelatin to the remaining hibiscus tea and mix well. Cut the cooled roasted strawberries in half and set them aside.
Once the tart comes out of the oven, leave it to cool for 10 minutes or so, then arrange the strawberry halves on top of it, in whatever pattern you’d like, then, gently, pour the tea mixture on top of it, without disturbing the strawberries. Refrigerate it for a minimum of 8 hours, or overnight, until fully set. Carefully unmold it and serve.