Step 1

Place all flours, sugar, and salt in a food processor and pulse to combine.

Step 2

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).

Step 3

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.

Step 4

Freeze crust for 15 minutes while you prepare the hibiscus strawberry curd.

Step 5

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.

Step 6

Pulse sugar and dried hibiscus in a food processor until hibiscus is finely ground.

Step 7

Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of simmering water.

Step 8

In the heat proof bowl, combine hibiscus sugar, strawberry purée, eggs, egg yolks, lime juice, lime zest, and corn starch. Whisk to combine.

Step 9

With stove on medium-high heat, cook, whisking continuously, until mixture thickens and reaches 170°F on thermometer, about 4-5 minutes.

Step 10

Remove bowl from heat and strain curd through a fine metal strainer to remove any pieces of cooked egg or hibiscus.

Step 11

Add butter and whisk to melt and combine.

Step 12

Cover in plastic wrap and refrigerate while you bake the crusts.

Step 13

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.

Step 14

Just before serving, prepare meringue (recipe below).

Step 15

Wipe the bowl of your stand mixer to make sure it is super clean.

Step 16

Add egg whites and cream of tartar and whisk on medium speed until it begins to foam and holds soft peaks.

Step 17

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.

Step 18

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.

Step 19

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).