Tropical Sunrise Mimosas & Hibiscus Chocolate Cream Tarts

Allergens

Eggs, Dairy

Ingredients

• For Hibiscus Chocolate Cream Tarts: 100g dark chocolate (60% cocoa) 150ml heavy cream 2 hibiscus flowers, dried 3 tbsp sugar 1 egg yolk 1 whole egg 1 sheet puff pastry For Tropical Sunrise Mimosas: 100ml orange juice (freshly squeezed) 200ml champagne or sparkling wine, chilled Fresh tropical fruits (kiwi, pineapple, mango) for garnish

Instructions

1. Begin by making the hibiscus chocolate cream. In a saucepan, combine heavy cream and dried hibiscus flowers. Heat on low heat until it simmers, then remove from heat and let it steep for 20 minutes to infuse the flavors.
2. Strain the cream through a fine mesh strainer into a clean saucepan, discarding the hibiscus flowers. Add sugar and stir over medium heat until dissolved.
3. In a separate bowl, whisk together egg yolk and whole egg. Slowly pour about 1/4 cup of the hot hibiscus cream into the eggs while whisking constantly to temper them. This will prevent curdling.
4. Pour the tempered eggs back into the saucepan with the remaining hibiscus cream, stirring constantly. Cook over medium low heat until the custard thickens enough to coat the back of a spoon (around 5 minutes).
5. Add the dark chocolate to a heatproof bowl and pour over the hot custard mixture. Let it sit for a minute before whisking gently until smooth. Set aside to cool slightly.
6. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out puff pastry into a large rectangle and cut into two squares, then place each on the prepared baking sheet. Prick the center of each square with a fork and bake for 20 minutes or until golden brown.
7. Remove from oven and let cool completely. Once cooled, slice a small portion out of the center of each pastry to create a well for the chocolate cream. Fill the wells with the cooled hibiscus chocolate cream and refrigerate until ready to serve.
8. To prepare the tropical sunrise mimosas, pour orange juice into two champagne flutes and top off with chilled champagne or sparkling wine. Garnish each glass with a slice of fresh tropical fruit and enjoy!

Chef’s Insight

To ensure the custard doesn't curdle when adding it to the eggs, always add a small amount of hot liquid to the cold eggs first. This is called "tempering" and helps to raise the temperature of the eggs gradually.

Notes

Ensure to use high-quality dark chocolate for a richer and more intense flavor.