Makes 8 free-form tarts
Ingredients:
Pastry:
135 g Masa harina
120 g All-purpose flour
75 g Cornmeal
60 g Sugar
2 g Salt
113 g Butter
70 g Cream
50 g Egg
Pastry Cream:
480 g Whole milk
75 g Sugar
2 g Salt
30 g Cornstarch
10 g Vanilla extract
80 g Egg Yolks
43 g Butter (room temp)
Rhubarb Hibiscus Compote:
684 g Rhubarb
260 g Brown sugar
8 g Dried hibiscus flowers
Decoration:
10 g Powdered sugar
Instructions:
First let's make our pastry cream.
In a large bowl combine egg yolks, sugar, salt, cornstarch, and vanilla extract. Whisk to combine.
Slice butter, and set aside to add later.
In a small saucepan heat up whole milk over a medium-high heat until just simmering, remove from the heat, and slowly pour half of the whole milk into the egg yolk mixture while whisking the whole time. Pour back into the saucepan.
Over a medium-low heat begin to thicken your pastry cream, whisking continuously. Once thick and burpy bubbles are forming remove from the heat, and whisk in each slice of butter, one at a time until each is fully incorporated.
Cover with plastic wrap and press down to coat the surface, preventing a skin from forming. Set aside to come to room temperature.
For the rhubarb compote, roughly chop rhubarb and add to a medium saucepan along with the brown sugar, and dried hibiscus flowers.
Cook for 20 minutes over a medium-high heat until mushy and the hibiscus is soft. Using a blender, food processor or immersion blender puree until smooth. Refrigerate to at least room temperature.
For the pastry, in the bowl of a food processor combine masa harina, all-purpose flour, cornmeal, sugar, salt. Pulse to combine. Add butter and blitz until the consistency of breadcrumbs.
Add the egg and cream, and pulse until just starting to come together. Spatula into a bowl and finish bringing it together by hand (to avoid overworking it in the food processor). Cover or wrap and let rest for 30 minutes at room temp.
Portion out the pastry into eight balls, roll out each into 15 cm (6") rounds, shaping a rim about 1.25 cm (1/2") high to contain our fillings. Place them on a lined baking sheet.
Remove the plastic wrap from the pastry cream and discard. Whisk until smooth, and pour into a large piping bag fitted with a round tip. Fill each tart shell with a level portion of pastry cream.
Pour the rhubarb compote into a pastry bag and pipe a layer over the top of the pastry cream. Smooth out with an offset spatula.
Crimp the pastry rims over to slightly cover the filling. Freeze for 1 hour (until totally firm).
Preheat oven 200ºC (400ºF).
Bake on the lower rack for 20 - 30 minutes until browning on the edges. Remove and let cool before dusting with powdered sugar and enjoying!