RASPBERRY INSPIRATION AND HIBISCUS MERINGUE TARTLETS

INSTRUCTIONS

• 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.

Filling:

• 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.