Lemon Tartlets with Hibiscus Tea Jelly
Create delicate Lemon Tartlets with a vibrant Hibiscus Tea Jelly base. Pour cooled hibiscus tea jelly into baked tartlet shells, then fill with tangy lemon curd. Top with fluffy meringue and bake or torch for a delightful treat bursting with flavor.
Equipment
- Standing mixer with hook and whisk attachments
- Rolling Pin
- Blind baking pie weights, uncooked beans or rice (see notes below for link)
- Piping bag and tip (optional)
- Handheld kitchen torch (optional) (see notes below for link)
- Parchment paper, cut into 3x3" squares
Ingredients
For the Tartlet Shells:
- 1 1/4 cups all-purpose flour
- 3/4 cup unsalted butter cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1/4 cup cold water
For the Hibiscus Tea Jelly:
- 1 cup strong brewed hibiscus tea cooled
- 2 tablespoons granulated sugar
- 1/2 pouch powdered gelatin
For the Lemon Curd:
- 3/4 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter cubed
- 1 tablespoon cornstarch optional
For the Meringue Topping:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
Prepare the Tartlet Shells:
- In a food processor or standing mixer fitted with the hook attachment, combine the flour, powdered sugar, and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water. Pulse again until the dough comes together.
- Turn out the dough onto a lightly floured surface and knead gently until smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Line a tart shell pan or cupcake tin with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
- Cut out circles of dough using a 4" round cookie cutter or the rim of a glass. Press the circles into the wells of a mini tart or cupcake pan.
- Prick or tine the bottom of each tartlet with a fork.
- Line each tartlet shell with parchment paper and fill with pie weights, dried beans, or rice to prevent the pastry from puffing up during baking.
Blind Bake the Tartlet Shells:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the parchment paper and pie weights, then return the tartlet shells to the oven.
- Continue baking for an additional 5-7 minutes, or until the bottoms are fully cooked and golden brown.
- Remove from the oven and let the tartlet shells cool completely in the pans before filling them with the hibiscus tea jelly, lemon curd and meringue topping.
Make the Hibiscus Tea Jelly:
- In a small saucepan, sprinkle the powdered gelatin over the cooled hibiscus tea and let it sit for 5 minutes to bloom.
- Place the saucepan over low heat and stir until the gelatin is completely dissolved, about 2-3 minutes.
- Stir in the granulated sugar until dissolved.
- Remove from heat and let the mixture cool slightly.
- Gently pour the hibiscus tea jelly into the bottom of the tartlet crusts, dividing evenly among them.
- Refrigerate the tartlets for at least 1 hour, or until the jelly is set.
For the Lemon Curd:
- In a heatproof bowl set over a pot of simmering water (double boiler), whisk together the lemon juice, lemon zest, granulated sugar, and eggs.
- Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
- If the lemon curd is not thickening to your desired consistency, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry.
- Gradually whisk the cornstarch slurry into the lemon curd mixture.
- Continue cooking and stirring for an additional 1-2 minutes, or until the lemon curd thickens to your desired consistency.
- Remove from heat and whisk in the cubed butter until smooth and well combined.
- Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any lumps.
- Let the lemon curd cool slightly before spooning it into the cooled tartlet shells to the rim of the shell.
- Once the tart shells are filled, keep refrigerated while preparing the meringue.
Prepare the Meringue Topping:
- In a clean, dry bowl, beat the egg whites with an electric or standing mixer (whisk attachment) on medium speed until foamy.
- Add the cream of tartar to the egg whites and continue beating until soft peaks form.
- Gradually add the granulated sugar, a spoonful at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Beat in the vanilla extract until well incorporated.
Bake or Torch the Meringue Topping:
- If desired, you can broil the assembled tartlets with the meringue topping for 30-60 seconds until the meringue is lightly golden brown. Make sure the rack is 4'6" from the top.
- Alternatively, you can use a kitchen torch to carefully torch the meringue until lightly browned and toasted.
- Once cooled, remove from the parchment and serve!