Ingredients
- 3 each Mission 6.5” Grill-Ready Tortillas (09301)
- 1/2 cup Butter, melted
- As needed Vanilla granulated sugar
- Hibiscus Curd see related recipe
- As needed Mixed berries
- As needed Edible flowers
- As needed Mint
Directions
- Pre-heat convection oven to 325°F.
- Using a 4.5” scalloped edge round cutter to create each tart shell.
- Brush both sides of tortilla with melted butter, and season with vanilla sugar.
- Press sugared tart shell in muffin pan, crimping 4 edges and press into the bottom of pan.
- Bake at 325°F for about 15 minutes until shells start to brown and become crispy.
- Fill each tartlet shell with 1-2 tbsp. of Hibiscus Curd, and top with berries, edible flower, and mint garnish. Serve.
Ingredients- 3/4 cup Pomegranate juice
- 1/2 cup Hibiscus blossoms, crushed
- 1 cup Granulated sugar
- 1 each Orange zest
- 6 each Egg yolks
Directions
- In a sauce pot bring pomegranate juice to a boil and pour over hibiscus blossoms and let steep for 3 minutes.
- In a heavy bottom sauce pot whisk together sugar, zest, and egg yolks.
- Add in steeping pomegranate/hibiscus mixture and continuously stir until thick enough to coat the back of a spoon. (Will thicken more when chilled.)
- Reserve under refrigeration until use up to 5 days.
