Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}

⁄2 cup (60 g) blanched almond flour (such as Bob’s Red Mill)

⁄2 cup (80 g) sweet white rice flour (such as Koda Farms Mochiko)

GF oat flour (such as Bob's Red Mill)

tapioca flour

⁄4 cup (50 g) organic granulated cane sugar

⁄4 plus 1⁄8 teaspoon fine sea salt

cold, unsalted butter, diced into 1⁄2-inch cubes

vanilla extract

cool, unsalted butter, in ½-inch dice

hibiscus powder (or 2 tablespoons lightly crushed hibiscus blossoms, or 1 tablespoon hibiscus tea from about 3 tea bags)

organic granulated cane sugar

zest of 1 large lemon

large eggs

large egg yolks

fresh, strained pomegranate juice (find it at farmers markets or make your own)

fresh, strained lemon juice

Unsweetened whipped cream (or a mix of cream and crème fraiche)

Arils from 1 large pomegranate

Powdered hibiscus (optional)

Thinly sliced lemon rounds