Tasty Mini Lemon Tarts (Print Version)
# Ingredients:
→ Ingredients for Lemon Curd
01 -
1 cup of freshly squeezed lemon juice
02 -
Zest from two lemons
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1/2 cup of butter (or use coconut oil for paleo)
04 -
Six whole eggs plus two yolks
05 -
Honey or maple syrup, between 1/3 and 1/2 cup depending on your taste
→ Tart Base Ingredients
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2 1/2 cups almond flour
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A single large egg
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1/2 tablespoon butter or coconut oil
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1 tablespoon honey or maple syrup
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About 1 1/2 tablespoons lemon zest
→ Optional Toppings
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1 cup of fresh berries like blueberries, strawberries, or raspberries (or mix 'em up)
# Instructions:
01 -
Pour water into a pot until it's about 1/3 full and place on medium-low heat. Once it's gently simmering, grab a heatproof bowl and mix together butter, eggs, honey, lemon juice, and zest. Place the bowl on top of the pot but don't let the bottom touch the water (this acts like a makeshift double boiler).
02 -
Keep gently stirring the curd nonstop for roughly 10 minutes until it thickens to a custardy texture. Take it off the heat and cool it down. You can store it in the fridge for up to a week or freeze it for a few months.
03 -
Preheat your oven to 150°C (300°F). In a bowl, mix the almond flour, butter, egg, honey, and lemon zest until the dough comes together into a smooth consistency.
04 -
Roll your dough into a ball, flatten it slightly, and place it between two parchment sheets. Roll it out evenly to a thickness of about 1/8 inch. Cut out circles slightly bigger than your muffin tins using a round cutter. Press dough into each muffin cup, molding it to the shape.
05 -
Put the shells into the oven and bake for 10–12 minutes, or until the edges are just golden brown. Let them cool completely once they're out of the oven. Keep them in an airtight container if you're prepping ahead.
06 -
Wait until the tart shells are totally cool. Scoop some chilled lemon curd into each shell, then top with a handful of berries. For best results, assemble them just before serving.
# Notes:
01 -
These bite-sized desserts are grain-free, gluten-free, and lack refined sugar, making them great for paleo or low-carb diets.
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You can prepare the lemon curd ahead of time and freeze it for as long as 4 months. They're convenient make-ahead treats!
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If you want to avoid dairy, coconut oil works perfectly in place of butter for making the curd and tart shells.