Gluten Free Lemon Meringue Tart

Gluten-free tart dough
0 Preheat oven to 350F.
1 Cut the butter into small uniform pieces (1 inch)
2 Place flour, butter, sugar and salt in the bowl of a stand mixer, mix using a paddle attachment until fully mixed (small butter size)
3 Add eggs, this is the tricky part, for my standard wheat flour I added much more egg. For this recipe, add small amounts while mixing with the paddle attachment, stop adding once the dough comes together, forms a ball and it seems hydrated.
4 Form a disc, cover with plastic film, and let rest in the fridge.
5 Remove from the fridge, here the dough looked much more different than usual one with wheat flour, I had to work it with my hands. Once it is softer, roll with a rolling pin and place in the tart mold, score with a fork. Read my post on how to prepare the tart shell. (I will have this ready by the time the website is going live)
6 Freeze the tart mold for about 15-30min.
7 Place the frozen mold directly in the oven and bake at 350F for about 30min
Strawberry compote:
8 Wash, pat dry and cut the strawberries into small pieces
9 Add strawberries, sugar, salt and lemon juice to a saucepan, cook at low -low medium heat until very soft.
10 Puree using an immersion (hand) blender.
11 Taste and add more lemon juice and/or sugar to balance the flavors
12 Cool completely
Lemon curd:
13 In a small non-reactive saucepan heat lemon juice, half the sugar, zest and salt to a boil
14 In a bowl, whisk eggs, yolks and other half of sugar to a light and ribbon consistency
15 Slowly add the hot mixture into the ribboned eggs while whisking
16 Return the mixture to the saucepan and heat until thickened, at 84F
17 Strain over the butter and mix well.
18 Add drained gelatin sheet, the temperature should be at 150F or less.
19 Let cool, cover with plastic film and put in the fridge to set
20 Remove from the fridge and gently whisk to make it pipeable and smooth
Italian meringue:
21 Separate the egg whites, avoid any traces of oil/fat in the bowl, including egg yolks. If egg yolks are mixed with the separated egg whites, discard, and start again. Read my post on the science of meringue to understand why fat should be avoided. (I will have this ready by the time the website is going live)
22 Prepare the sugar syrup:
23 In a small saucepan, combine water and sugar and heat until it reaches 240F
24 While the syrup heats, in the bowl of a stand mixer with a whisk attachment whip egg whites until foamy
25 Slowly add syrup to the egg whites at medium speed, once the syrup is fully added increase the speed to medium-high and continue whipping until shiny and stiff peaks are achieved and the bowl is cool to touch
Tart Assembly:
26 Once the tart shell is cool place a layer of the strawberry compote
27 Pipe a layer of the lemon curd on top of the strawberry layer
28 Prepare the Italian meringue, place in a piping bag fitted with a St. Honore tip (Ateco). Other piping tips work as well if you would like to do your own piping designs.
29 Pipe the Italian meringue cross-sectionally.
30 Optional: torch the meringue using a blowtorch
31 Keep in the fridge