This vibrant tart combines the sweet-tart flavors of blueberries and apricots with the nutty richness of a pistachio crust. The hibiscus cream adds a floral and slightly tangy note, making it a refreshing and elegant dessert.

Ingredients: 1 cup blueberries. 1 cup apricots, sliced. 1/4 cup sugar. 1 tablespoon cornstarch. 1 teaspoon lemon zest. 1 cup shelled pistachios. 1 cup all-purpose flour. 1/4 cup powdered sugar. 1/2 cup unsalted butter, cold and cubed. 1/4 cup heavy cream. 2 tablespoons hibiscus flowers. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Put blueberries, apricots, sugar, cornstarch, and lemon zest in a bowl and mix them together. Gently mix until the fruit is covered all over. Put away. Pulse the pistachios in a food processor until they are very small. Pulse in the flour and powdered sugar until they are well mixed. Pulse in the cold butter cubes until the mixture looks like coarse crumbs. Cover the bottom and sides of a tart pan with the pistachio mixture. Press it down firm. For 15 to 20 minutes, or until just beginning to turn golden brown. Allow to cool completely. Heavy cream should be heated in a small saucepan until it just starts to simmer. When you take it off the heat, add the hibiscus flowers and let them steep for 10 minutes. Strain the cream and throw away the flowers. Let the cream cool all the way down. Put powdered sugar, vanilla extract, and cream cheese in a bowl and mix them together until the mixture is smooth. Gradually add the cream that has hibiscus in it and beat until it is light and fluffy. Cover the cooled pistachio crust with the hibiscus cream mixture. Place the blueberry and apricot mix on top of the cream. Put the tart in the fridge for at least an hour before you serve it. Cut it up and serve it cold. Have fun!

Prep Time: 30 minutes

Cook Time: 20 minutes