Chocolate Tart with Hibiscus
Chocolate Tart with Hibiscus is perfectly sweet and has a hint of floral hibiscus. This decadent tart is perfect all year round!
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!
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