A light and not too sweet hibiscus peach black tea custard filling for a homemade pastry tart.
hibiscus peach tart
When I mentioned that I wanted to bake something different that was not a French macaron, someone suggested tarts (and truffles, but that’s for another day). Dessert challenge accepted! I’ve always loved the look of fruit tarts, but the idea of making a pastry tart shell from scratch was a bit intimidating. I know right? This coming from someone who makes decent macarons, haha. Don’t give me too much credit.
Recently, I found a new YouTuber, Acorn Bakes, to follow. Curtis is from the UK and he makes wonderful desserts. Might I add that his mirror glaze recipe is the easiest I’ve seen. Easy to follow recipes are a huge plus, especially when you can use the tools right out of your kitchen! If you’re a visual person, check out his YouTube channel. If you’d like to see full recipes and directions, then check out his Acorn Bakes blog. Regardless of what platform you choose, each social media link displays his scrumptious treats. He’s also super friendly and responds quickly (minus the time zone differences) so reach out if you have any questions. Also, the meringue decorations I used are also located on his channel.
For my hibiscus peach custard pastry tart, I halved Curtis’ recipe and was able to make 4-5 heart tart shells. Each shell pan is 4″. I think I could’ve done more if I rolled mine out thin enough. So I’ll leave my notes down below about my thoughts on his recipe. I do not have a lot of suggestions to improve. He’s thorough with his steps from what I can tell.
- • 400ml whole milk
- •1 tsp vanilla extract
- •12 g hibiscus peach black tea loose leaf (6 tea bags)
- •1 ½ Tbsps corn flour
- •75 g granulated sugar
- • 2 large eggs
- • 30 g (about 2 Tbsps) unsalted butter
- Pour your milk into a heavy-bottomed saucepan and add 1 tsp vanilla extract. Place the milk over a medium heat and bring to the boil. When it has boiled, remove from the heat and add tea leaves. Set aside.
- In a small bowl, whisk the corn flour, sugar and egg yolks in a bowl until you have a light yellow color.
- After 5 minutes of steeping, strain tea leaves out.
- Temper the egg yolk mixture by scooping four tablespoons of the milk into the egg yolk mixture and mix well. Repeat two more times. Pour the egg mixture in with the remaining milk and return to the stove on a medium heat for 12-15 minutes, whisking constantly*. It should start to thicken around the 5 minutes mark, but keep stirring. Don't forget the edge and bottom of the pan.
- Remove from heat and mix in the butter.
- After butter has melted, place in a heat safe bowl. Cover with plastic wrap to the top of the custard to prevent a skin forming. Then allow to cool before piping on pastry shell.
- * If you do not whisk constantly, you'll make sweetened scrambled eggs!
Hibiscus Peach Notes
- The milk boils quickly, so keep an eye on it before it overflows.
- You may add loose leaf tea or tea bags. If using loose leaf, make sure you strain the liquids out.
- For my tea, I steeped it for five minutes. Your container will include some instructions on how long to steep. If left too long, the mixture will be bitter so keep an eye on that too!
- Tempering is important. You don’t want to pour the milk directly into eggs and whisk at once before it’s too hot. It will curdle and turn into scrambled eggs!
- When transferring back to medium heat, the mixture will continue to lightly bubble and pop. I’d suggest wearing long sleeves, using an oven mitt or stirring as far as possible to remove the chance of burning yourself.
Hibiscus Peach Pastry Tart Notes
- I halved Acorn Bake’s recipe and it worked out wonderfully.
- I’m sure you can use a pastry blender to minimize the clean up of butter on your hands, but I dug straight in and crumbled everything up.
- My shells came a bit thick, but that’s because it wasn’t thin enough. I’d suggest using a ruler to measure out 1mm-2mm thickness if you’re unsure. Because I was definitely unsure. If you think it would be hard to cut through, it’s probably too thick. If you’re docking your pastry and it feels thick, you should probably re-roll. I baked it anyway because it’ll still taste good. 🙂
Hibiscus Peach Decoration Notes
- Raspberries looked good on my tart, but was a bit too tart for my taste. Definitely add in blueberries.
- Forgot to glaze my fruits, but there’s always a next time.
- I have a really awkward arrangement of my fruits and meringue, but I’m working on it.
- Don’t care for the color of my custard, but not sure how to modify it yet.
Overall, as my first attempt, I think I did pretty good! I’m happy with the success and even more giddy on the taste of everything. The only thing I’d change is the poopy color of my custard, haha.