Hibiscus Lemon Curd Tart With Cocoa Crust & Edible Flower Garnish

If you are a fan of lemon or hibiscus, you will love this lemon curd tart recipe, with cocoa pie crust and organic edible flowers.

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hibiscus lemon curd tart with edible flowers

This is part one of a two part series I am doing on edible flowers. Next week’s post will be part of a fun little virtual potluck but I am flying solo on this one since the gorgeous flowers Marx Food sent me were just too amazing to keep for only one recipe.

If you are a fan of lemon curd then you will love this easy lemon tart recipe! It’s tangy and sweet with a dose of chocolate (crust) for good measure. I blended the dried hibiscus into the curd to get the most flavor possible, but feel free to strain the hibiscus out of the filling before blending in the butter if you’d like to keep the hibiscus flavor subtle.

Also, I used these micro flowers for garnish but some organic hibiscus flowers would be gorgeous or even just a few dried petals leftover from the custard would make an appealing garnish.

hibiscus lemon curd tart with edible flowers
hibiscus lemon curd tart with edible flowers

What’s Needed for Lemon Curd Tart?

This lemon curd tart has two main components: the homemade cocoa crust and the tangy lemon filling. To make this lemon curd tart recipe, you’ll need the following:

  • All-purpose flour
  • Cocoa powder
  • Granulated sugar
  • Salt
  • Unsalted butter
  • Ice water
  • Lemon juice
  • Dried hibiscus
  • Eggs
  • Whipped cream
  • Edible flowers
hibiscus lemon curd tart with edible flowers

How to Make Lemon Curd Tart

I’ve shared detailed instructions on how to make this lemon curd tart in the recipe card below, but here’s a quick overview of how you make this delicious dessert:

  1. Pulse the cocoa crust ingredients in a food processor until the dough comes together.
  2. Wrap the dough in plastic wrap and chill for 30 minutes.
  3. Once chilled, press the dough into a 9-inch tart pan. Bake for 10 minutes.
  4. Use a double boiler to cook the lemon curd filling. The butter is incorporated last with the help of an immersion blender (this makes the filling ultra creamy).
  5. Pour the curd filling into the prepared cocoa crust, then chill.
  6. Optionally top with whipped cream, edible flowers, and coarse sugar.
easy lemon tart recipe
dried hibiscus meant for lemon tart

Tips for Using Edible Flowers

Flowers may seem like an unusual and even intimidating ingredient to incorporate into your cooking but they add a whole new flavor to dishes and make for the most gorgeous garnish. Since not everyone is super familiar with incorporating edible flowers into their kitchen, I’ve outlined a few tips for cooking with edible flowers:

Organic only. As temping as it may be, you can’t just go out into your neighborhood and pick some flowers for dinner. It’s important that you only use flowers that you grew yourself organically or that are labeled as edible. This will ensure that you don’t eat any pesticides that could have been sprinkled onto the flowers and also to help avoid accidentally eating poisonous flowers.

Play with the flavors you already know and like. For example, I’ve been a huge fan of hibiscus tea for years so I made sure to incorporate that flavor into the dishes I made since it was a flavor that I knew I already liked. If possible, ask to sample the flowers before buying so you can figure out which ones taste the best to you. Also, if you aren’t a huge fan of the flavor of any of them, mix the flowers with a strong flavor you do enjoy like citrus or a fragrant herb.

A little goes a long way. Flowers are not for everyone and they have a flavor that we aren’t always used to eating in our everyday diets. Don’t hesitate to mention to your guests to stay clear of the little flowers if they don’t enjoy bitter foods or to only start with a few if they are new to edible flowers. Also, some people may have trouble digesting them if they haven’t been exposed to edible flowers before.

Keep it simple. It’s not everyday that you cook with flowers so make sure to really let them shine when you do. They look best when kept raw so make sure you put a few aside to garnish the dish with.

hibiscus lemon curd tart with edible flowers

Do I Have to Use a Tart Pan?

Yes, a tart pan is necessary for making this recipe. Tart pans are much shallower than pie plates and baking dishes, and the fluted edge ensures a crisp cocoa crust.

Can I Make the Crust Gluten-Free?

Perhaps, but I’ve only made the cocoa crust with all-purpose flour before.

Can I Omit the Edible Flowers?

Of course! The toppings are all optional.

hibiscus lemon curd tart with edible flowers

Tips for Making Lemon Curd Tart

Now’s not the time to skimp on flavor. Real butter is a must in this recipe. If you substitute margarine or another butter alternative, I’m not sure if the lemon curd filling will set up properly.

When making the filling, you can use a heat-safe bowl over a small saucepan if you don’t have an actual double boiler.

Likewise, a regular stand blender can be used in place of an immersion blender. Just be careful when blending the hot filling!

hibiscus lemon curd tart with edible flowers
hibcustarddouble10

Want More Tart Recipes?

Hibiscus Lemon Curd Tart with Cocoa Crust
Prep Time
20 mins
Cook Time
20 mins
Chill Time
1 hr
Total Time
1 hr 40 mins
 

If you are a fan of lemon or hibiscus, you will love this lemon curd tart recipe, with cocoa pie crust and organic edible flowers.

Course: Dessert
Cuisine: American
Keyword: lemon curd, tart
Servings: 10
Ingredients
For the crust:
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , very cold
  • Ice water
For the filling:
  • 1/2 cup lemon juice
  • 1/4 cup dried hibiscus
  • 2/3 cup granulated sugar
  • dash of salt
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup unsalted butter , cut into 1 Tablespoon pieces
For garnish, optional:
  • Whipped cream
  • Edible flowers
  • Coarse sugar
Instructions
For the crust:
  1. Pulse the flour, cocoa powder, sugar, and salt in a food processor until blended.

  2. Next, add the butter and pulse until a coarse meal has formed.

  3. With the food processor still running, slowly add in the ice water (a teaspoon at a time) until the dough has turned into a bowl.

  4. Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes.

  5. Once chilled, remove the dough from the fridge, grease a 9-inch tart pan, and preheat your oven to 350 degrees F.

  6. Roll the dough out on a floured surface until it fits snugly in the tart pan. Press the dough evenly around the tart pan and use a fork to poke holes all over (like the photo above). Bake for 10 minutes and then set aside to cool.

For the custard:
  1. Using a double boiler, pour some water in the bottom bowl of the double boiler and bring to a simmer. In the top bowl, whisk together the lemon juice, hibiscus, sugar, and salt.

  2. Once the water is simmering, place the top bowl with the sugar mixture over it and add in the eggs and yolks. Whisk constantly until the mixture has reached 180 degrees F (which should take about 10 minutes). Once at 180, remove from the simmering water and let cool to 140 degrees F.

  3. Once cooled, use an immersion blender to blend the butter, a tablespoon at a time, into the curd mixture until a thick and smooth curd has formed. (if you don’t have an immersion blender then this can also be done in a standard blender).

  4. Pour the curd into your prepared chocolate crust and transfer to the fridge to cool for at least 30 minutes.

  5. Top with whipped cream, edible flowers, and coarse sugar.

Recipe Notes

Makes 1 9″ tart / filling adapted from Food52

making lemon curd tart filling
hibiscus lemon curd tart
flowers
hibiscus lemon curd tart with edible flowers
hibiscus lemon curd tart with edible flowers
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Comment

26 Comments

  • Simone | Simone's Kitchen
    April 27, 2015

    Gorgeous! I’m only just learning to work with edible flowers and haven’t gotten very far. At the moment I have only one edible type in my garden but looking to expand. Thanks for the tips!

    • Shellywest
      Simone | Simone’s Kitchen
      April 28, 2015

      This is the first year I’ve planted edible flowers in my garden – I’m excited to get creative with them once they bloom!

  • aimee @twigg studios
    April 27, 2015

    Your photos look stunning the tart looks so yummy xxx

    • Shellywest
      aimee @twigg studios
      April 28, 2015

      Aw – thanks, Aimee! Looks like you are already using lots of flowers in your baking – can’t wait to read more of your blog!

  • Warm Vanilla Sugar
    April 27, 2015

    This is such a cool flavour! And totally gorgeous. Love!

  • Gabby @ the veggie nook
    April 27, 2015

    Wow so beautiful! My boyfriend just received a gift of hibiscus and we were wondering what to do with it! This is definitely going to be my contribution πŸ™‚

    • Shellywest
      Gabby @ the veggie nook
      April 28, 2015

      Such a great gift! The flowers are so big and gorgeous – they make wonderful garnish!

  • Kathryn
    April 27, 2015

    This is so beautiful! I love the combination of flavours that you’ve used + your tips on working with edible flowers are super helpful.

  • Lily | Kale & Caramel
    April 27, 2015

    SHELLY. Ohmygosh. First of allβ€”I feel like I just won the lottery because I found YOU and your gorgeous blog today. Wow. So excited. Everything is so beautiful. Seriously so inspired. And this tart! Is perfect. I’m obsessed. Adore these flavors in combination, too. Just brilliant. YAY. Yay for new blogger friends, and yay for this totally exquisite tart. xo

    • Shellywest
      Lily | Kale & Caramel
      April 28, 2015

      Hi Lily!! So glad you stumbled across VV and thanks for the kind words! Can’t wait to check out your site and become a regular! : )

  • Jessie Snyder | Faring Well
    April 27, 2015

    These photos are gorgeous! I love your use of hibiscus. Totally has me wanting to play with flowers now. Thanks for all the awesome tips too. This is one stunning post <3

    • Shellywest
      Jessie Snyder | Faring Well
      April 28, 2015

      Thanks, Jessie!! Hibiscus is my spirit flowers – I drink iced hibiscus tea non-stop in the summer and it’s smell just reminds me of afternoons spent at the lake in the sun!

  • Keara McGraw
    April 27, 2015

    So beautiful, Shelly. I’ve been wanting to experiment with some floral in the kitchen (beyond my oven mitts). Your photography is stunning, as always <3

    • Shellywest
      Keara McGraw
      April 28, 2015

      Thanks, Keara!! It bet it may be a bit early to find too many flowers in Chicago but they should start popping up – there are probably some stocked markets up there to find them at!

  • Grace
    April 29, 2015

    Obsessing over your amazing styling Shelly! It’s all too pretty for words. Also, the sound of that lemony filling with chocolate crust has my tastebuds dancing. Sooo good!

  • Christine // my natural kitchen
    April 29, 2015

    This is just beyond beautiful and these flavours sound fantastic! I am a huge fan of edible flowers (and love hibiscus!) so this is just exactly my taste. Gorgeous!!

    • Shellywest
      Christine // my natural kitchen
      April 30, 2015

      Thanks, Christine! Hibiscus has my heart too – not only does it create the deepest pink in food but it’s so delicious too!

  • aspoonfulofnature
    April 30, 2015

    your photography is insane!!! love this <3

    https://aspoonfulofnature.wordpress.com/

  • frolicchocolate
    April 30, 2015

    GOOD GOD WOMAN! This is insanely gorgeous!! Every freakin shot is perfection. & this concept is fabulous! I’m making this. There is no question. So glad you decided to do a two part series and educate some of your readers on edible flowers on the way! So stoked about monday!!!

    • Shellywest
      frolicchocolate
      April 30, 2015

      I AM SOOOO EXCITED FOR THE POTLUCK ON MONDAYYY!!! See ya there ; )

  • egeedee
    April 30, 2015

    Totally love ever single photo. LOVE. Gorgeous gorgeous spring flowers right here. And the tart looks amazing. I’m sure it tastes just great considering how flavourful hibiscus flowers are. Sometimes my mind just explodes when I think of bloggers just like you who take the time and effort to bring such beauty into the food blog world. I certainly appreciate it and thank you for it.

    • Shellywest
      egeedee
      April 30, 2015

      Awww – thanks for all the kind words!! This comment definitely made my day!

  • Evi @ greenevi
    May 2, 2015

    I’ve only came across your blog and I’m already in love! Wonderful photography and recipes!!!

  • Weekend Links I Love 03.05.15 | Breathe Eat Love
    May 3, 2015

    […] Hibiscus lemon curd tart. I want to eat these photos!! Can’t wait to […]

  • Juliette
    May 12, 2015

    I love edible flowers, they are pretty and add a lot of flavour.

  • 11 Reasons We're Obsessed with Floral Food
    April 24, 2016

    […] blushing cake by Vegetarian Ventures gets its gorgeousness from hibiscus–one of the most popular edible flowers in the garden. Combine […]

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