• 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).

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).