An original recipe by Karlee Flores
Category: Cakes and Tarts
Difficulty: Medium
Cook Time: 1 hour and 30 minutes
Total Time: 5 hours and 30 minutes


1 ¼ cup all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
½ cup unsalted butter, chilled and cubed
1 egg

¼ cup sugar
1 tablespoon dried hibiscus
1ea egg
1ea egg yolk
2 tablespoon corn starch
3 oz Valrhona Raspberry Inspiration Feves
¾ cup cream
1 tablespoon lemon juice
2 tablespoons butter
1 teaspoon vanilla

Swiss Meringue
3ea egg whites
¾ cup sugar
¼ teaspoon cream of tartar


  • In a food processor, pulse the flour, powdered sugar, salt, and butter until the butter is incorporated into the flour and looks mealy.
  • Add in the egg and pulse about 15-17 times.
  • Turn out into a clean surface and gather the shaggy dough together into a ball. Cut into 4 equal pieces, form into disks, wrap in plastic wrap, and place in the fridge to chill for at least 1 hour.
  • Preheat the oven to 375 degrees.
  • Roll out the dough and form into 4 4-inch tartlet pans, cutting off the excess. Chill in the fridge for 15 minutes. Score the bottom of the tarts a few times with a fork.
  • Bake in the preheated oven for 20-22 minutes. Let cool 10 minutes before turning out onto a cooling rack.


  • In a food processor, pulse the sugar and dried hibiscus together until the hibiscus is about rice sized.
  • In a medium bowl, whisk the sugar hibiscus together with the egg, egg yolk, and corn starch until smooth. The mixture will turn brown but that is normal.
  • Melt the Raspberry Inspiration in a heat proof bowl in the microwave in 20 seconds increments, stirring between each.
  • Once completely melted, pour about 1/2 cup of the raspberry mixture into the egg mixture and blend with an immersion blender to completely emulsify.
  • Add the egg mixture into the saucepan with the rest of the raspberry mixture.
  • Place back over medium heat and continue to cook while continuously stirring until the mixture slightly thickens, about 2 minutes.
  • Strain the filling and whisk in the lemon juice, butter, and vanilla extract.
  • Pour evenly into the baked tart shells.
  • Place in the fridge to set for at least 4 hours.

Swiss Meringue:

  • Over a double boiler whisk the sugar and egg whites together.
  • Continue to gently cook until the sugar has completely dissolved, about 10 minutes.
  • Pour the mixture into a standing mixer with the cream of tartar.
  • Whip on medium/high for about 5 minutes or until stiff peaks occur.
  • Place into a piping back with a star tip attached.
  • Pipe the meringue onto the tartlets before serving then torch until golden brown on all sides.