Sweet Caribbean Sorrel Tart with Orange Blossom Cream

Name: Sweet Caribbean Sorrel Tart with Orange Blossom Cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
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

A tantalizing blend of sweet sorrel with a floral cream twist

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

2 h 30 min
8
Intermediate

Ingredients

For the Sorrel Filling

2 cups dried sorrel petals

1 ½ cups water

1 cup granulated sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon vanilla extract

For the Tart Crust

1 ½ cups all-purpose flour

½ cup powdered sugar

8 tablespoons unsalted butter, chilled and cubed

1 large egg

For the Orange Blossom Cream

1 cup heavy cream

2 tablespoons sugar

½ teaspoon orange blossom water

For Decor and Finishing

¼ cup toasted coconut flakes

1 tablespoon crushed pistachios

Preparation

Marinating the Sorrel

Boil the Sorrel

Combine the sorrel petals and water in a saucepan. Bring to a boil.

Steep the Sorrel

Remove from heat and let steep for 30 minutes.

Strain and Sweeten

Strain the liquid, discarding petals. Stir in sugar, cinnamon, nutmeg, and vanilla. Let cool.

Preparing the Tart Crust

Mix Dry Ingredients

In a bowl, combine flour and powdered sugar.

Incorporate Butter

Add cubed butter and mix until crumbly.

Form the Dough

Add the egg and knead until dough forms. Wrap in plastic and chill for 1 hour.

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.

Cooking Process

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.

Fill and Bake

Pour cooled sorrel mixture into baked crust, return to oven, bake for 25-30 minutes until filling sets.

Whip the Cream

Beat the cream with sugar and orange blossom water until soft peaks form.

Plating & Serving