Pomegranate Hibiscus Flower Tart
(22)
"Celebrating 200k on Instagram with this Pomegranate Hibiscus Flower tart ♥️"
-- @nm_meiyee
A Note from Feedfeed

This tart is a work of art! Totally vegan, it's the perfect showstopper next time you host a dinner party. The combination of whole wheat flour and almond flour gives the crust a nutty, almost melt-in-your-mouth texture. It's filled with a light and creamy coconut base flavored with fresh pomegranate juice and hibiscus, creating the ultimate balance of fruity floral sweetness!

Details

Prep time 4hrs
Cook time 30mins
Serves or Makes: 1 (8-inch) tart

Recipe

For the Crust

  • 2 cups whole wheat flour
  • 1 1/ 3 cups almond meal
  • 3/ 4 cup powdered sugar
  • 2 sticks cold vegan butter
  • 3 tablespoons cold almond milk
  • 1 teaspoon vanilla extract
  • pinch salt

For the Filling

  • 2 1/ 4 cups pomegranate juice
  • 1/ 3 cup coconut milk
  • 2 teaspoons hibiscus flower powder
  • 1 teaspoon agar agar
  • 1/ 3 cup maple syrup, adjust to taste
  • 1/ 4 cup lemon juice
  • pinch sea salt

Method

  • Step 1

    Preheat oven to 350ºF. Grease a deep 8-inch tart pan.

  • Step 2

    Make the crust: Add all ingredients to a food processor and pulse until combined and a ball of dough forms. Roll out the dough then gently place into the tart pan. Using a flower-shaped cookie cutter, cut out remaining dough for decoration. Bake crust for 15-18 minutes until golden brown. Let cool in pan.

  • Step 3

    Make the filling: In a saucepan, bring pomegranate juice and coconut milk to a boil. Add hibiscus flower powder and agar agar. Stir constantly until completely dissolved. Lower the heat and add maple syrup, lemon juice and salt. Let simmer for 1 minute. Remove from heat and let cool slightly.

  • Step 4

    Pour filling into cooled tart crust. Refrigerate for at least 4 hours.