Dessert · Caribbean · Late-Night ·

Sweet Caribbean Sorrel Tart with Orange Blossom Cream

Name: Sweet Caribbean Sorrel Tart with Orange Blossom Cream
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: 2 cups dried sorrel petals; 1 ½ cups water; 1 cup granulated sugar; ¼ teaspoon cinnamon; ¼ teaspoon nutmeg; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; ½ cup powdered sugar; 8 tablespoons unsalted butter, chilled and cubed; 1 large egg; 1 cup heavy cream; 2 tablespoons sugar; ½ teaspoon orange blossom water; ¼ cup toasted coconut flakes; 1 tablespoon crushed pistachios

Enjoy a fusion of Caribbean flavors with this rich sorrel tart topped with a delicate orange blossom cream.

4(202 reviews)

·By Ethan Brooks·January 28, 2026

Sweet Caribbean Sorrel Tart with Orange Blossom Cream — Dessert served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Sorrel Filling

For the Tart Crust

For the Orange Blossom Cream

For Decor and Finishing

Nutrition

Per serving

Calories: 462 kcal
Protein: 4.51 g
Carbs: 58.01 g
Fat: 25.03 g
Fiber: 1.7 g

Whole recipe

Total

Calories: 3698 kcal
Protein: 36.08 g
Carbs: 464.1 g
Fat: 200.21 g
Fiber: 13.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 cups dried sorrel petals	40	2	16	0	4
1 ½ cups water	0	0	0	0	0
1 cup granulated sugar	774	0	200	0	0
¼ teaspoon cinnamon	2	0.04	0.7	0.01	0.4
¼ teaspoon nutmeg	3	0.04	0.3	0.2	0.2
1 teaspoon vanilla extract	12	0	0.5	0	0
1 ½ cups all-purpose flour	684	19	149	2	6
½ cup powdered sugar	232	0	60	0	0
8 tablespoons unsalted butter, chilled and cubed	814	1	0	92	0
1 large egg	72	6	0.6	5	0
1 cup heavy cream	820	5	7	88	0
2 tablespoons sugar	96	0	25	0	0
½ teaspoon orange blossom water	0	0	0	0	0
¼ cup toasted coconut flakes	100	1	4	9	2
1 tablespoon crushed pistachios	49	2	2	4	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Sorrel

1
Boil the Sorrel
Combine the sorrel petals and water in a saucepan. Bring to a boil.
2
Steep the Sorrel
Remove from heat and let steep for 30 minutes.
3
Strain and Sweeten
Strain the liquid, discarding petals. Stir in sugar, cinnamon, nutmeg, and vanilla. Let cool.

Preparing the Tart Crust

1
Mix Dry Ingredients
In a bowl, combine flour and powdered sugar.
2
Incorporate Butter
Add cubed butter and mix until crumbly.
3
Form the Dough
Add the egg and knead until dough forms. Wrap in plastic and chill for 1 hour.
Tip: Make sure the butter remains cold throughout the process to achieve a flaky crust. Roll the dough between two sheets of parchment paper to prevent sticking.

How to Make Sweet Caribbean Sorrel Tart with Orange Blossom Cream

Total time: 3 h 20 min · Yields 8 servings

1
Bake the Crust
Preheat oven to 350°F (175°C), roll out chilled dough to fit a tart pan, press in, and dock with a fork. Blind bake for 15 minutes.
2
Fill and Bake
Pour cooled sorrel mixture into baked crust, return to oven, bake for 25-30 minutes until filling sets.
3
Whip the Cream
Beat the cream with sugar and orange blossom water until soft peaks form.