HIBISCUS STRAWBERRY CURD TARTS WITH TOASTED MERINGUE {GLUTEN-FREE}

The first time I made this hibiscus strawberry curd tart, I took the last little tart over to our neighbors to thank them for the various eggs, butter, and cups of sugar they’re constantly lending me. Ulterior motive: to resist eating two tarts in one day.

Only they didn’t answer their door.

So I ate that “extra” tart as soon as I walked back in my house. I wasn’t even hungry. I reasoned that I was saving it from an ant attack if I left it on their porch. I could have put it in the fridge and tried again later, but I just couldn’t take it staring at me any longer. This tart has the sweetest puppy dog eyes you just can’t turn down.

INGREDIENTS

Gluten-free Almond Crust

• 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

Hibiscus Strawberry Curd

• 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

Toasted Meringue

• 3 egg whites
• 1 teaspoon cream of tartar
• ¾ cup caster sugar or powdered sugar

INSTRUCTIONS
Gluten-free Almond Crust

• 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.

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).

Toasted Meringue

• 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.
• Read more please visit : www.snixykitchen.com

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