If you are looking for a seriously delicious Spring dessert, look no further, friends. This tart mixes so many amazing flavors (hibiscus, lime, strawberry), and tastes absolutely amazing (I was seriously tempted to just eat the curd by the spoonful).
The tart crust is gluten free and probably one of my very favorite GF baking recipes to date. The main flours are almond flour and oat flour, and with those two ingredients combined, I'm convinced anything would taste good. You can either buy almond and oat flour, or you can make it yourself. I like to put chopped almonds in the food processor and pulse until it's a coarse powder. For oat flour, I simply take some rolled oats and do the same thing! I make quite a bit at a time so I can have plenty for future baking projects.
For the toasted meringue on this, I would definitely recommend buying a kitchen torch. You can always put the tarts in the oven to broil for a bit, but 1. there is the possibility to accidentally over cook the tarts and 2. using a kitchen torch is just super fun, soooo the end.
GLUTEN FREE HIBISCUS STRAWBERRY CURD TART WITH TOATSTED MERINGUE
Gluten-Free Almond Crust
- ¾ cup almond flour
- ½ cup oat flour
- 2 tablespoons sweet sorghum flour
- 2 tablespoons tapioca flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into ¼-inch cubes
Hibiscus Strawberry Curd
- ½ cup sugar
- 1½ tablespoons dried hibiscus (I found this in the loose leaf tea section of Whole Foods)
- ¾ cup strawberry purée (from about ¾lb of strawberries)
- 3 whole eggs
- 2 egg yolks
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 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
- 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 (it will appear dry at first, but it will eventually clump into a coarse meal).
- Grease four tartlet pans with butter and divide dough between them and use your fingers to press dough evenly in bottom of pan and up sides (you can use tartlet pans with or without removable bottoms, or use one large tart pan).
- Freeze crust for 15 minutes while you prepare the hibiscus strawberry curd.
- Bake crust 350°F for 15-17 minutes, until it begins to turn golden brown. The crust will be a little puffy, so remove from oven and use the back of a spoon to gently press crust down to make it flat. Transfer to a wire rack to cool completely before removing them from the pans (I chose to leave them in the pans, but to remove, just gently hit the bottom of the pan with a knife, and it should slide right out!).
- 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. You can use the back of a spoon or a spatula to smooth it out evenly. Refrigerate for at least 2 hours (or up to 1 day) before serving.
- Just before serving, prepare meringue.
- Add egg whites and cream of tartar and whisk with hand or stand mixer 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. You can check to make sure the sugar has dissolved by rubbing a bit of meringue between your finger tips. If it's not gritty, then everything has dissolved. 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. If you don't have a piping bag, spoon the meringue directly onto the tarts.
- Use a kitchen torch to lightly toast the meringue. (If you don't have a kitchen torch, you can place the tarts under the broiler for 2- 4 minutes, watching carefully until just toasted).
Recipe adapted from Snixy Kitchen