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.
Pulse the flour, cocoa powder, sugar, and salt in a food processor until blended.
Next, add the butter and pulse until a coarse meal has formed.
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.
Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes.
Once chilled, remove the dough from the fridge, grease a 9-inch tart pan, and preheat your oven to 350 degrees F.
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.
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.
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.
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).
Pour the curd into your prepared chocolate crust and transfer to the fridge to cool for at least 30 minutes.
Top with whipped cream, edible flowers, and coarse sugar.
Makes 1 9" tart / filling adapted from Food52