Mini Tarts with Lemon Curd (Print Version)
# Ingredients:
→ For the Lemon Curd
01 -
1 cup fresh lemon juice
02 -
2 tablespoons lemon zest
03 -
1/2 cup butter (or coconut oil for paleo option)
04 -
6 whole eggs plus 2 egg yolks
05 -
1/3-1/2 cup honey or maple syrup, depending on desired sweetness
→ For the Tart Shells
06 -
2 1/2 cups almond flour
07 -
1 egg
08 -
1/2 tablespoon butter (or coconut oil for paleo option)
09 -
1 tablespoon honey or maple syrup
10 -
1 1/2 tablespoons lemon zest
→ For topping
11 -
1 cup fresh berries (strawberries, blueberries, raspberries, etc.)
# Instructions:
01 -
Fill a pot 1/3 full of water and place on medium-low heat on the stove. Adjust the heat so the water is gently simmering. In a heatproof bowl, combine the eggs, butter, honey, lemon juice, and zest. Place the bowl on the pot, ensuring that the bottom does not touch the water (creating a double boiler).
02 -
Stir regularly with a spoon for approximately 10 minutes until the mixture has thickened and become custard-like in consistency. Remove the bowl from the stove and allow to cool. The curd can be stored in a jar in the fridge for up to a week or in the freezer for a few months.
03 -
Preheat the oven to 150°C (300°F). To make the tart shells, in a mixing bowl combine the almond flour, egg, butter, honey, and lemon zest until the mixture is well combined.
04 -
Shape the dough into a ball, flatten slightly, and place between two large pieces of parchment paper. Using a rolling pin, flatten the dough until it's about 1/8 inch thick (or thinner if possible). Using a circular cookie cutter, cut out circles of dough that are slightly larger than the muffin cups. Place each circle of dough in a muffin cup and press firmly down on the center so the dough molds into the cup.
05 -
Bake the tray for 10-12 minutes until the edges of each shell begin to brown. Remove from the oven and allow to cool completely. These tart shells can be made up to a day before serving, just be sure to store them in an airtight container.
06 -
Make sure the tart shells have cooled before assembling. Fill each tart shell with a spoonful of chilled lemon curd and then top with fresh berries of your choice. For the best presentation and freshness, assemble the tarts right before serving.
# Notes:
01 -
These elegant mini tarts are gluten-free, grain-free and refined sugar-free, making them suitable for those following specific carbohydrate or paleo diets.
02 -
The lemon curd can be made up to 4 months in advance and stored in the freezer, making these tarts a great make-ahead dessert option.
03 -
For a dairy-free version, simply substitute the butter with coconut oil in both the curd and tart shell recipes.