Hibiscus Grapefruit Tartlets with Ginger Meringue
 
Prep time
Cook time
Total time
 
These stunning Hibiscus Grapefruit Tartlets with Ginger Meringue feature a crunchy grain-free almond cookie crust and a silky, delicious citrusy curd filling. The vibrant color and fabulous flavors make for an elegant dessert that's sure to wow your guests.
Author:
Recipe type: Baking, Pastry, Dessert
Cuisine: Modern American
Yield: Four 4-inch tartlets
Ingredients
  • Almond Cookie Crusts:
  • 240g (2 cups) finely ground almond flour
  • 26g (2 Tbsp) coconut sugar
  • 21g (3 Tbsp) arrowroot
  • ⅛ tsp salt
  • 15ml (2 Tbsp) maple syrup
  • 63g (4 ½ Tbsp) cold butter or shortening, cut into chunks
  • 1 large egg
  • 10ml (2 tsp) vanilla
  • Hibiscus Grapefruit Curd:
  • 120g (½ cup + 2 Tbsp) organic cane sugar
  • 12g (4 tsp) arrowroot starch
  • ¼ tsp salt
  • ⅛ tsp ground ginger
  • 
1 [13-16 oz] grapefruit, zested and juiced
  • 4 large eggs, lightly beaten
  • 
4 large egg yolks, lightly beaten (reserve two whites for meringue)
  • 32g (½ cup) dried hibiscus, coarsely ground
  • 
42g (3 Tbsp) cubed unsalted butter, softened
  • Ginger Meringue:
  • 2 egg whites
  • ⅛ tsp cream of tartar
  • ⅛ tsp ground ginger
  • Pinch fine sea salt
  • 28g (2 Tbsp) superfine/caster sugar
  • 5g (2 ⅛ tsp) arrowroot starch
Procedure
  1. Make the almond cookie crust dough: Add almond flour, coconut sugar, arrowroot, and salt to food processor, and pulse until mixture is uniform and fine. Add remaining ingredients and pulse or process just until it pulls together into a soft, slack dough. Turn out onto a sheet of plastic, wrap tightly, and freeze for 15 minutes until firm enough to handle. Preheat oven to 350°F while dough is chilling.
  2. Divide dough into four equal portions and place a mound in the center of each tartlet pan. Press dough along bottom and up sides evenly. Place pans in freezer for 15 minutes to chill.
  3. Par-bake crusts: Dock bottom of crusts with fork. Line with parchment or foil, fill with pie weights, dried beans, or granulated sugar, and bake for 15 minutes until edges are golden and just set. Remove weights, and return pans to oven for another 5 minutes. Place on a rack to cool.
  4. While crusts are cooling, make the hibiscus grapefruit curd: Add sugar, arrowroot, salt, ginger and grapefruit juice to a medium saucepan, whisking to combine. Whisk in beaten eggs and yolks until mixture is smooth; stir in grapefruit zest and hibiscus.
  6. Place pan over medium-low heat, and use a wooden spoon or firm rubber spatula to stir as it cooks until temperature reaches 155°F - this should take 4-6 minutes. If you don’t have an instant-read thermometer, watch for the curd to thicken enough to coat the back of a spoon or spatula. Drag a finger through it, and if the swiped area remains clean, the curd is done.
  8. Set a fine-mesh sieve over a heat-proof bowl and scrape curd into sieve, pushing and scraping to work it through. Stir cubed butter into warm strained curd until melted and uniform. Cool until barely warm to the touch.
  10. Fill crusts and finish baking: Divide curd evenly among par-baked crusts, smoothing the tops with a spatula. Return pans to oven and bake 8-10 minutes just until curd is set. Cool to room temperature before garnishing.
  12. Make meringue: Using an electric mixer fitted with the whisk attachment, whip egg whites with a pinch of salt on medium-high speed until they look foamy. Add cream of tartar and beat until they hold medium peaks (when you pull the whisk out the whites will form a peak, but it will start to droop after a couple of seconds). With the mixer running add ginger, then slowly spoon in the sugar. Once all sugar is incorporated, add arrowroot and let the mixture whip to firm, glossy peaks.
  13. Garnish and serve: Transfer meringue to a piping bag fitted with tip of choice, and pipe onto curd in a decorative pattern. Use a torch to brown the meringue, and serve immediately.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/hibiscus-grapefruit-tartlets-ginger-meringue/