Add the flour, confectioner's sugar, and salt. Pulse a few times to blend. Add in the refined coconut oil and process on low for about 30 seconds until a loose dough forms. Press into a 9-inch (or a 10 x 4 1/2 inch) fluted tart tin with removable bottom. Start with the sides and work your way down ensuring that the crust is even. Press and smooth out the surface. Gently pierce the sides and bottom every inch or so with a fork and bake for 10-12 minutes or until fragrant and starting to lightly brown. Let the crust cool completely on a cooling rack.
In a small bowl, pour the scalding water over the hibiscus flowers. Let steep for 10 minutes.
In a medium-sized pot over medium heat, cook the strawberries until they are simmering. Remove from heat. Add to a high-powered blender with the coconut cream and sugar, blending on high until completely smooth. Pour back into the pot and bring to a simmer over medium heat.
Remove the flowers from the hibiscus tea. Add the cornstarch to the cooled tea, and whisk until blended. Add the cornstarch slurry to the hot strawberries, whisking constantly to avoid lumps forming. Heat and whisk gently for a minute or 2 or until the pudding has thickened. Remove from heat, and pour into the cooled tart. Place in the refrigerator to cool completely, about 2 hours. Cover once chilled. Decorate with strawberries or as desired.