This Chocolate Tart takes things up a notch with dried hibiscus. Chocolate Tart with Hibiscus is perfectly sweet and has a hint of floral hibiscus. This decadent tart is perfect all year round!
What is Sorrel?
Sorrel aka hibiscus is one of my favorite things. Which should be pretty obvious since I named my blog after it. I’ve used sorrel to make a traditional Jamaican Sorrel Drink, and a hibiscus ice cream (that I promise I’ll post a recipe for some day!). But I don’t think you can ever have enough sorrel, so I am constantly trying to think of new creative ways to add sorrel to my recipes. Blame the Caribbean in me 🙂 I really think we hit the jackpot with this chocolate tart recipe!
The recipe…
The base for this recipe is just what you’d expect from a great chocolate tart:
- A delicious crust
- Indulgent semi-sweet chocolate
- A soft, silky texture
I made all the elements of a classic chocolate tart even better by steeping dried hibiscus in the coconut milk to infuse the tart with an extra layer of flavor. The hibiscus is very subtle, but you can definitely tell that this is not your average chocolate tart. Plus, look at the pretty marbling effect!
How to make chocolate tart with hibiscus…
This recipe is simple and delicious. Here’s how to make this heavenly chocolate tart:
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- Make the graham cracker crust. This classic crust is a great compliment to the smooth chocolatey center. All you need are some crushed graham crackers, melted butter, sugar, and salt.
- Pre-bake the crust. Since we’ll be pouring liquid chocolate into the crust, we need to bake it for 10-12 minutes to make sure the crust is firm. Then remove and cool.
- Steep the hibiscus in coconut milk. This is critical to infuse the hibiscus flavor into the tart! I also added ginger, which helps deepen the sorrel flavor. Strain the sorrel to ensure we get a smooth tart.
- Make the ganache filling, pour into the chilled crust, and bake. While no bake tarts are great, this baked chocolate ganache filling is rich and indulgent. We prepare the ganache by melting dark chocolate into the hibiscus flavored coconut milk, then whisking in 2 eggs. Bake for 20-25 minutes until the center is just done.
- Chill! This is the most important part. Chill the tart until the ganache is firm. Top with your favorite fruits and serve!
Can you use hibiscus tea bags for this recipe?
Yes! If you can’t find dried loose hibiscus leaves, you can also use a hibiscus tea bag. Just steep the tea bag in the hot coconut milk for 3-4 minutes, then remove and allow the coconut milk to cool.
However, do not use dried sweetened hibiscus, as that will not re-hydrate when you add it to the milk. You can find sorrel or dried hibiscus online or at any Caribbean store.
Common mistakes to avoid
- Make sure your coconut milk is not too hot! If you add the chocolate while the milk is still hot, the fat from the coconut milk will separate and congeal on top of the tart, and it won’t have a silky top.
- Let the chocolate cool before whisking in the eggs! Similarly, if you add the eggs while the melted chocolate is too hot, the eggs will start to cook. Let the chocolate sit for 10 minutes before adding the eggs.
- If using a tart pan with a removable base, place a cookie sheet under the pan. This way, you won’t accidentally plop the tart out of the pan before you’re ready to.
Looking for more desserts? Try these recipes:
No Churn Rum and Raisin Ice Cream
Gluten Free Mega Chocolate Chunk Cookies
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Chocolate Tart with Hibiscus
Ingredients
Graham Cracker Crust
- 2 cups crushed graham crackers (about 18 sheets)
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
Chocolate Hibiscus Filling
- 1 (13.5 oz) can full fat coconut milk, room temperature
- 1/2 cup dried hibiscus (or 1 hibiscus tea bag)
- 1/2 tbsp ginger
- 10 oz high quality dark chocolate (I used 55%)
- 2 large eggs
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
Make the Graham Cracker Crust:
- Preheat oven to 350 degrees F. Grease a 9 in tart pan, place on top of a cookie sheet (if using a tart pan with a removable bottom) and set aside. In a large mixing bowl, combine finely crushed graham crackers, sugar, salt, and melted butter. Mix until thoroughly combined. Mixture should resemble wet sand. Pour mixture into greased tart pan and use the back of a 1/2 measuring cup to press the crust firmly into the pan to form an even layer on the bottom and sides. Transfer the tart pan to the oven. Bake for 10-12 minutes, until crust begins to turn golden brown. Remove and set aside until crust cools completely.
Make the Filling:
- Scoop coconut milk into a saucepan and bring to a simmer. Add dried hibiscus and ginger, then gently boil for 3-4 minutes. Hibiscus should start to steep, turning the coconut milk a pale pink color. Use a strainer to remove the hibiscus and ginger.
- Turn off the stove and let the milk cool for 5 minutes. Gently whisk in the chocolate, stirring until smooth. Let cool for 10 minutes. Whisk in the eggs, vanilla extract, and salt until smooth. Pour filling into cooled pie crust.
- Transfer pie to oven and bake for 20-25 minutes, until edges are just firm, but center is still slightly under. Remove from oven and let cool on a wire rack for 30 minutes. Then transfer to refrigerator and chill for at least 1 hour to allow tart to cool.
- Decorate to your liking and serve!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
