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Hibiscus Collagen Tart

Hibiscus Collagen Tart

This Hibiscus Collagen Tart combines floral elegance with powerful nutrition to brighten your dessert table. You'll love the creamy texture and the stunning pink hue that naturally glows while supporting skin elasticity.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 4 hours 32 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: Fusion
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 cups of fine almond flour
  • 3 tablespoons of melted coconut oil
  • 2 tablespoons of pure maple syrup
  • A pinch of sea salt
  • 1 cup of filtered water
  • 0.5 cups of dried hibiscus flowers
  • 2 scoops of unflavored collagen peptides
  • 1 can of full-fat coconut milk (chilled overnight)
  • 1 teaspoon of vanilla bean paste
  • Fresh raspberries for garnish

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease your tart pan with a touch of coconut oil to prevent sticking.
  2. Combine the almond flour, melted coconut oil, maple syrup, and sea salt in a mixing bowl until a crumbly dough forms.
  3. Press the dough firmly into the bottom and up the sides of the tart pan, ensuring an even thickness throughout the base.
  4. Bake the crust for 10 to 12 minutes until it reaches a light golden brown color, then set it aside to cool completely.
  5. Bring one cup of filtered water to a boil in your small saucepan and then remove it from the heat source immediately.
  6. Add the dried hibiscus flowers to the hot water and let them steep for at least 10 minutes to create a potent concentrate.
  7. Strain the hibiscus liquid through your fine-mesh sieve into a clean bowl, discarding the spent petals or composting them.
  8. Whisk the collagen peptides into the warm hibiscus tea until they dissolve completely without leaving any stubborn clumps.
  9. Open the chilled can of coconut milk and scoop out only the thick white cream, leaving the watery liquid for your morning smoothies.
  10. Blend the coconut cream, hibiscus-collagen mixture, and vanilla bean paste until the liquid looks smooth and vibrantly pink.
  11. Pour the filling slowly into the cooled crust and smooth the surface with your spatula for a professional Hibiscus Collagen Tart finish.
  12. Place the tart in the refrigerator for at least 4 hours, or overnight, to allow the filling to set into a firm, sliceable custard.
  13. Garnish your Hibiscus Collagen Tart with fresh raspberries and edible flowers just before serving to impress your guests.

Notes

Ensure your crust is completely cold before adding the filling to avoid sogginess. Simmer the hibiscus tea longer for intense color. Use warm water for dissolving collagen but not boiling. Tap the tart before refrigerating to release air bubbles.