Hibiscus Strawberry Curd Tart with Toasted Meringue (gluten-free

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tbsp Hibiscus, dried
  • 2 tsp Lime
  • 3/4 cup Strawberry puree

• Refrigerated

  • 3 Egg whites
  • 2 Egg yolks
  • 3 Eggs, whole

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 3/4 cup Almond flour/almond meal
  • 3/4 cup Caster sugar or powdered sugar
  • 2 tsp Corn starch
  • 1 tsp Cream of tartar
  • 1/2 cup Oat flour
  • 1/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 2 tbsp Sweet rice flour
  • 2 tbsp Tapioca starch or tapioca flour

• Dairy

  • 2 cut into 4-inch cubes Butter, unsalted

Found on snixykitchen.com

Ingredients

• ¾ cup (90g) almond flour/almond meal
• ½ cup (60g) oat flour*
• 2 tablespoons (16g) sweet rice flour (glutinous rice flour)
• 2 tablespoons (16g) tapioca starch or tapioca flour
• ¼ cup (30g) powdered sugar
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into ¼-inch cubes
• ½ cup sugar
• 1½ tablespoons dried hibiscus
• ¾ cup strawberry purée, strained (from about ¾lb of strawberries)
• 3 whole eggs
• 2 egg yolks
• 2 tablespoons lime juice (from 2-3 limes)
• 2 teaspoons lime zest (from 1 lime)
• 2 teaspoons corn starch, sifted
• 6 tablespoons unsalted butter, cut into ¼-inch cubes
• 3 egg whites
• 1 teaspoon cream of tartar
• ¾ cup caster sugar or powdered sugar

Directions

• Place all flours, sugar, and salt in a food processor and pulse to combine.
• Add butter cubes and pulse until dough begins to clump together. (This might take a few minutes - it will appear dry at first, but it will eventually clump into a coarse meal).
• Divide dough between four tartlet pans with removable bottoms (or one large tart pan) and use your fingers to press dough evenly in bottom of pan and up sides.
• Freeze crust for 15 minutes while you prepare the hibiscus strawberry curd.
• Bake 350°F for 15-17 minutes, until it begins to turn golden brown. Use the back of a spoon to gently press crust down to make it flat it. Transfer to a wire rack to cool completely before removing them from the pans.
• Pulse sugar and dried hibiscus in a food processor until hibiscus is finely ground.
• Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of simmering water.
• In the heat proof bowl, combine hibiscus sugar, strawberry purée, eggs, egg yolks, lime juice, lime zest, and corn starch. Whisk to combine.
• With stove on medium-high heat, cook, whisking continuously, until mixture thickens and reaches 170°F on thermometer, about 4-5 minutes.
• Remove bowl from heat and strain curd through a fine metal strainer to remove any pieces of cooked egg or hibiscus.
• Add butter and whisk to melt and combine.
• Cover in plastic wrap and refrigerate while you bake the crusts.
• When the crusts have cooled, divide the curd among the four prepared crusts, using a rubber spatula to spread it evenly. Refrigerate for at least 2 hours (or up to 1 day) before serving.
• Just before serving, prepare meringue (recipe below).
• Wipe the bowl of your stand mixer to make sure it is super clean.
• Add egg whites and cream of tartar and whisk on medium speed until it begins to foam and holds soft peaks.
• Add sugar, one spoonful at a time, and whisk on high speed until stiff glossy peaks form. Check to make sure the sugar has dissolved by rubbing a bit of meringue between your finger tips to make sure its not gritty. If it is, keep whisking until sugar dissolves. The meringue is done when you hold a spoonful upside down and nothing drips.
• Transfer meringue to a piping bag with a wide round tip and pipe meringue on top of each curd-filled tartlet, or if you dont have a piping bag, spoon the meringue directly onto the tarts.
• Use a kitchen torch to lightly toast the meringue. (If you dont have a kitchen torch, you can place the tarts under the broiler for 2- 4 minutes, watching carefully until just toasted).