Zobo Lemon Tarts

I can pretend I have a story for how these zobo lemon tarts came to be in my kitchen but to tell the truth I don’t. I really was just craving lemon tarts. I went into the kitchen, started making the crust and spotted my zobo in the background. I decided to add that to my tart and voila here we are. For those that do not know what zobo is, it is a drink made out of these tangy sorrel red leaves. It is in the family of hibiscus leaves and can be substituted in a recipe. I have to say the lemon overpowered the Zobo flavour in the first batch I made. I decided to intensify my zobo mix by making it more concentrated before adding it to the filling. Another way to do this would be to make a thicker syrup of the zobo mix before using it as a filling. The crust tastes exactly like shortbread which makes for an interesting crust. You can also choose to jazz this up by adding fruits to your tart. Hope you enjoy this simple recipe.

Recipe for Zobo Lemon Tarts

Ingredients

Pastry

1/2 cup Butter

1/4 cup Sugar

1 cup Flour

Filling

1 Lemon (Juiced)

1 Lemon (Grated for the zest)

1/4 cup of Zobo juice

3/4 cup Sugar

2 Eggs

2 Tablespoons of Flour

Method

Pre-heat the oven to 350 F.

In a bowl, cut the stick of butter into little cubes, pour the flour and sugar and combine till crumbly.

On parchment paper or on a greased pan, scoop the crumbly mixture and press down to form the cup shape you desire.

Bake in the oven for 10-12 minutes and take out to cool.

In a separate bowl, whisk the eggs, sugar, lemon juice, lemon zest and flour and allow it to sit for 12 minutes.

Whisk it again and scoop the mixtures into the crusted cups. If you would like to add the zobo, you can add it at this point or whisk it with the eggs and lemon juice in the previous step. You can also skip this step altogether. 

Place in the oven and bake for another 10-12 minutes.

Take it out and allow to cool for 15-20 minutes, sprinkle lemon zest or icing sugar on the zobo lemon tart and serve.