Hibiscus Strawberry Curd Tart with Toasted Meringue {gluten-free}

Prepare the gluten-free tart crust, fully baked and cooled completely before filling.

Prepare the hibiscus strawberry curd. 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 it's 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 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).