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.
I served that first version of these tartlets when our friends came for dinner last weekend. As often happens in our house, they showed up while I was still taking pictures and I showed them this sugar shot above. As soon as one of them asked what it was, the second instantly chimed in, "smoke, duh."
Only it's not. It's sugar! Fooled ya!
Same thing happened when I was 10 years old and the police questioned my friends and I for smoking candy cigarettes and drinking soda out of our dad's old beer bottles on the side of the road just down from our campsite. (This is totally normal, guys. <--- I have to say that too often...) For some reason I don't think the cops of today would have just tasted our "beer" and let us on carry on our shenanigans with a "Gotchya!"
Did you know that when you food process sugar, it puffs like a cloud of smoke? So realistic that you might think somehow a cup of sugar made your food processor overheat causing you to rip the cord from the wall likety-split. (Not that I would know...)
To taste test hibiscus's impact on this filling, I made the strawberry curd two ways - one with hibiscus and one without. The results were fascinating - hibiscus has flower power. Not only does it give the curd multiple flavor notes - sweet strawberry with a tart citrus hint on top - but it imparts a Barbie pink hue.
Without hibiscus, the strawberry curd tasted like, well, strawberries, but the egg yolks made it look like muted hummus. And nobody wants to eat a sweet hummus tart.
For Hibiscus Strawberry Curd Tart 2.0, I swapped out an overly tart hibiscus Chantilly cream for a light and airy toasted meringue. I left for a dinner party before I could take a tartlet to the neighbors, but texted Lucas, "Can you take the tart in the fridge next door?"
This way I wouldn't be the one to accidentally eat it if they didn't answer their door. Again.
(They answered...as if they were holding out for the final recipe.)
These dainty pink treats taste like a toasted lemon meringue tart with sweet strawberry notes. Swirled inside a crumbly gluten-free almond crust with a heavy dose of glossy meringue plopped on top and toasted, this hibiscus strawberry curd tart will steal your heart. And your willpower.
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Recipe
Ingredients
- ¾ cup (90 g) super-fine blanched almond flour
- ½ cup (60 g) gluten-free oat flour
- 2 tablespoons (16 g) sweet rice flour, also called mochiko, different from "white rice flour" or "brown rice flour"
- 2 tablespoons (16 g) Bob’s Red Mill tapioca flour
- ¼ cup (30 g) powdered sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into ¼-inch cubes
- ½ cup granulated sugar
- 1½ tablespoons dried hibiscus
- ¾ cup strawberry purée, strained (from about ¾lb of strawberries)
- 3 large eggs
- 2 egg yolks
- 2 tablespoons lime juice, from 2-3 limes
- 2 teaspoons lime zest, from 1 lime
- 2 teaspoons cornstarch, 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
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.
- 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).
Kiera -
So good!
Erin -
First, I’m absolutely in love with your site. Second, this recipe is the first I’ve made by you, but I had to make a few adjustments. In addition to gluten, all dairy except butterfat cannot be a part of my household. I love the Country Crock avocado oil butter substitute and used that in the crust; in the curd, I used Kalepo ghee because I thought the flavor would be better than the avocado oil butter. Also, I could only get my hands on ground hibiscus (I used 1 t.) and, being January, thought frozen strawberries might be a better option than fresh. The outcome: 1) the crust is wonderful. 2) the curd is good, but I think the flavor suffered greatly from the use of frozen strawberries as the ripeness of them was lacking, and the ghee had too strong a flavor. I also think it affected the texture because it was a bit too soft. My husband had a piece and will have no more until I try again. I WILL make this again using beautifully, fresh, ripe strawberries and avocado oil butter with a touch more cornstarch. Last, this was the first time I used hibiscus in food. It tastes of citric acid on its own; what a punch of flavor! I don’t like hibiscus tea but have fallen in love with it in this curd. Thank you so much for sharing this recipe! I made this for my daughter’s 21st. birthday. Do you think 1 t. hibiscus powder was a good guess for the leaves?
Shivani -
I was just wondering if I could make these tarts using normal short crust pastry as I am allergic to almonds?
Sarah Menanix -
Absolutely! These will work great with any short crust pastry recipe that you love!
Eden Passante -
I've always seen lemon tarts, never strawberry! This one looks amazing though, I'll have to try the strawberry kind!
Irena -
magnificent looking tarts, I can nearly taste them. I will try strawberry curd, never made this one, but like blackcurrant for punchy flavour. I have recentry converted to use buckwheat crust, it is amazing in frangipane and lemon tarts.. Thanks for the recipe. Fabulous photos!!!
Lynn @ Order in the Kitchen -
OMG these are stunningly beautiful and I love the addition of hibiscus! So creative :) I'm so glad I got the chance to meet you at indulge, however brief! Hope to see you again soon!
Sarah Menanix -
Thank you so much Lynn! <3 <3
Gwen Watson -
Strawberry and hibiscus are a great flavor combination, especially in tarts. The almonds make the crust light and healthy, too. I like to top my tarts with whipped cream.
Sarah Menanix -
Mmmm - we ate some of these topped with whipped cream too! Yum!
mira -
These tarts look gorgeous Sarah! Love the use of hibiscus! Pinning!
Sarah Menanix -
Thank you so much for sharing, Mira!! <3
Hilary -
OMG yum!!!! This looks stunning. Your photography is beautiful!
Sarah Menanix -
Oh my gosh - thank you so much Hilary! *Blush*
Azu -
Love the color of this tart. I've never made strawberry curd, the addition of hibiscus seems so perfect. Have to try them!
Sarah Menanix -
Thanks so much Azu - the hibiscus definitely adds the most vibrant colors to anything and everything!
Carla (@charliesue) -
YUM. FEEL FREE TO HAVE THESE READY FOR TOMORROW NIGHT. :)
Alana -
I LOVE love love love love this post. And LOL to so much of it. I've definitely done the, 'I will take this to the neighbors but since they're not home, I guess I should eat it' thing a few too many times. But if my tarts looked like this, I'm pretty sure I wouldn't have even thought of the neighbors. Barbie pink for the win!!
Sarah Menanix -
Haha amen sista'! Recipe testing is a a-hole to my hips, but it tastes soooo good.
Lisa @ Healthy Nibbles & Bits -
YES, I love it when the sugar creates clouds of smoke when I open the lid! Oh my gosh, if I were your neighbor, I would make sure that I'm at the house ALL the time. In case you stop by to unload your goodies, of course. I love the addition of hibiscus flavors in this!
Sarah Menanix -
If you were my neighbor we'd both weigh 500lbs from eating all of each other's food;)
Lisa @ Healthy Nibbles & Bits -
Hahaha, that's so true!
Becky Winkler (A Calculated Whisk) -
So gorgeous! I have made strawberry curd and it was so good--I'm trying to imagine it with hibiscus. I have a hibiscus plant so maybe I could dry some flowers from that!
I'm also adding this to my list of reasons someone should buy me a kitchen torch for my birthday.
Sarah Menanix -
Woah! I'm jealous that you have a hibiscus plant - I called all the local flower shops to try to find fresh hibiscus and they all laughed at me for thinking I'd find it in bloom right now.
(Also - someone buy Becky a kitchen torch!!)
Azu -
This looks so yummy! love the combination of hibiscus with the strawberries, bet it tastes as good as it looks. Pinned!
Alice @ Honestly Fitness -
Your hibiscus strawberry curd tarts with toasted meringue are so beautiful and delicious looking! Plus they are the perfection distraction to my time-consuming paper haha. Really interesting that you used hibiscus; I am a big fan of hibiscus tea (in Thailand we have a great variation of hibiscus tea called Roselle) but never thought to use it in cooking before. Very creative!
Sarah Menanix -
Oh gosh - You're almost done with that paper, yeah?! You can do itttt! (But also you should totally take a break to make a hibiscus tart. You deserve it:)
ellie | fit for the soul -
Mmmm yes yes yes!!! Hibiscus is so amazing and unique! I added it to a cookie recipe in the past but now that I know better, it tastes much better when it's not whole and "leafy" and stale+chewy in the dessert. So the fact that you processed the hibiscus is a great idea. ^_~
I was surprised when a few weeks ago I ran out of confectioner sugar and ground white sugar instead (didn't produce same results), I was coughing from all the "smoke" it produced. Crazy stuff! It's fun though, and it makes you feel like a cartoon witch stirring a cauldron, hah!
Sarah Menanix -
Hibiscus cookies?! Do you have my address? Because I'd eat so many of those. I also JUST found hibiscus POWDER a couple of days ago at a natural foods store down the street (THAT I DIDN'T KNOW EXISTED!). Can we make hibiscus shortbread from the hibiscus powder?!?!
Christine // my natural kitchen -
These are GORGEOUS Sarah! So many beautiful shots, and the tarts sound amazing. So many delicious flavours, I'll definitely be making these! xo
Sarah Menanix -
Yes! Oh my gosh - please let me know if you do make these!!
Marissa | Pinch and Swirl -
Oh my do these tarts look amazing!! Love the gif...
Sarah Menanix -
Thank you so much Marissa!
Karen @ The Food Charlatan -
I still can't get over that sugar smoke!! It kind of makes me want to lick the air.
Sarah Menanix -
Hahahahahahaha This is the best comment ever. Also now I can't get the image of you licking the air out of my head.
Tina @ Just Putzing Around the Kitchen -
Gorgeous gorgeous gorgeous - just LOOK at that adorable, perfectly toasted swirl of meringue. I'll take like 50 of these as a belated bday present OK? I know you already sent me ice cube trays and paper straws, but THIS is what i really want....
Sarah Menanix -
I think they'd survive the mail just about the same way as that puppy I sent....
So maybe you should enjoy the puppy and tarts next time you come visit? ;)
Joy | The Joyful Foodie -
I think I need to be your neighbor. Then again, I'm thinking I probably wouldn't make the best neighbor because I always eat everything I make. O.O I need to learn to share. Gorgeous photos, as always. That sugar smoke picture is all kinds of awesome. I got stuck on it for a bit, just mesmerized. I think I've only had hibiscus and strawberry together in drinks before, but I imagine it makes an awesome tart filling!
Sarah Menanix -
I think you need to be my neighbor too! Then we can make fancy lunches all day every day. Thank you so much Joy! I'd also only ever had hibiscus in drinks before, but it's such an amazing flavor that I've been infusing it into everything these days.
Traci | Vanilla And Bean -
Hehe... sweet hummus tart! No doubt! So the hibiscus... what a genius way to incorporate a lovely dried flowers to your tart! I can see doing this with chamomile and other dried flowers. Love this, Sarah; so smart! Beautiful post, from start to finish. That pink smoke is quite a capture and that GIF! I'm just drooling.... drooling. You're always an inspiration to me!
Sarah Menanix -
A chamomile lemon tart would be INCREDIBLE (can you do it and then bring a tart to me please?) Thank you so much for your sweet words as always, Traci! Your comments always brighten my day <3
Catherine -
Dear Sarah, I don't blame you for keeping the other tart! ...I would love to be your neighbor!!
Beautiful photos...I really love that shot of the sugar. Pinned for later. xo, Catherine
Sarah Menanix -
Thank you so much Catherine! That smokey sugar sure is a pretty subject to play with!
Abby @ The Frosted Vegan -
I would like to be your neighbor, please and thank you! These photos are just gorgeous, I can't get over that gif you have up there. Also, that pink color is calling to me, so I need to get some hibiscus into my desserts, ASAP.
Sarah Menanix -
Thank you so much Abby! I can always use more neighbors to pawn dessert off on;)
Sarah | Broma Bakery -
Just STUNNING, Sarah! Hibiscus is one of my favorite flavors and I love that you put it in a curd! Ugh, I just can't get over how beautiful these are. They could be served at a wedding!
Sarah Menanix -
Wow - that's such a big compliment! My friend DID just ask me to make a dessert for her wedding table so maybe I should make bite-sized versions of these!
Laura (Blogging Over Thyme) -
So, so gorgeous!!! I wish I could taste one of these. I love hibiscus, but have never used it in baking yet (but I love hibiscus cocktails, ha!).
And the smoke effect is so real! Same thing happens when you process dehydrated berries in there ;) Pink smoke!
Sarah Menanix -
Aw - thank you so so much Laura! Pink smoke is the best - You should totally capture that on film next time!