Tarts & pies · Includes hot infusion

Hibiscus Rose Jelly Tarts

Name: Hibiscus Rose Jelly Tarts
Prep time: 20 min
Yield: 6 servings
Ingredients: 100 g Almond flour; 60 g Unsweetened desiccated coconut; 85 g Pitted Medjool dates; 1.5 g Iodized salt; 240 g Unsweetened brewed hibiscus tea; 30 g Chia seeds; 60 g Maple syrup; 1.25 g Food-grade rose water

A jewel-bright floral jelly tart with a tart, tea-like edge and delicate rose aroma.

HANDS-ON20 minutes

REST / SET10 min steep + cooling + 15 min gel + 2 hr chill

MAKES6 mini tarts

Let’s make it

Adapted from our cookbook. About these recipes

Illustrative image · your creation may look different

Here’s where it gets personal

Make it yours.

Tap Swap for a suggestion. Change a weight to suit what you have.

A fresh take, with AI

A little more you.

Choose what matters. Get a suggested variation, then compare the nutrition before making it yours.

I’d like…

More proteinMore fiberFewer calories

Leave out

Coconut oil Cacao butter

Cacao butter also excludes chocolate and cacao nibs. These choices do not remove every source of coconut or cocoa.

More ingredient preferences

Tree nuts & peanuts Sesame

Ingredient flags cannot establish allergy safety. Check every product label.

Your current recipe and preferences are sent to our AI service. How it works

Makes 6 servings

Almond flour1 cup (100g) almond flour
Grams of Almond flourg
Unsweetened desiccated coconut½ cup (60g) desiccated coconut
Grams of Unsweetened desiccated coconutg
Pitted Medjool dates½ cup (85g) pitted Medjool dates
Grams of Pitted Medjool datesg
Iodized salt¼ tsp iodized salt
Grams of Iodized saltg
Unsweetened brewed hibiscus tea1 cup (240ml) strongly steeped dried hibiscus tea, cooled
Grams of Unsweetened brewed hibiscus teag
Chia seeds3 tbsp (30g) chia seeds
Grams of Chia seedsg
Maple syrup3 tbsp (45ml) maple syrup
Grams of Maple syrupg
Food-grade rose water¼ tsp rose water
Grams of Food-grade rose waterg

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

Ingredient label check

Always check your products’ labels and cross-contact information. Swapping an ingredient does not guarantee an allergen-free recipe.

A few simple steps

Let’s make something good.

Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Process almond flour, desiccated coconut, dates and salt until a sticky crumb forms. Divide between as many mini tart tins as your chosen number of servings.
02
Steep dried hibiscus flowers in hot water for 10 minutes, then strain and cool completely (this step involves brief steeping in hot water, not cooking the dessert itself).
03
Whisk the cooled hibiscus tea with chia seeds, maple syrup, and rose water. Let sit 15 minutes, whisking occasionally, until it thickens into a jelly-like consistency.
04
Pour the hibiscus jelly into the tart shells and smooth the tops.
05
Chill 2 hours until fully set before serving.

Before you begin

Notes for this recipe

The original setting-time label omitted tea steeping, cooling and chia hydration. All are now called out separately.

A note from our kitchen

These recipes and swap suggestions are adapted from a supplied cookbook and have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

A little help with ingredient swaps →

Save room for another

More good things.

All recipes

30 min prepTarts

Hibiscus Rose Jelly Tarts

Make it yours.

A little more you.

Nutrition at a glance

Texture & method adjustments

Let’s make something good.

Notes for this recipe

A note from our kitchen

More good things.

Apple Pie

Key Lime Pie

Pumpkin Cashew Pie

Swap an ingredient