Hibiscus Strawberry Curd Tart with Toasted Meringue

Gluten-free Hibiscus Strawberry Curd Tart with Toasted Meringue

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

View the full recipe at Snixy Kitchen →