Mini Tarts with Lemon Curd & Berries
When I was growing up, my Mom used to make massive batches of lemon and lime curd every summer. I admit that the first time she made lemon curd I refused to taste it, which had nothing to do with how it looked or smelt, it was just something about the word curd that really put me off. If I had had any idea how good it tasted, or if she had told me it was called lemon pudding instead of curd, I’m sure I would have been polishing it off by the bowl full.
When I finally realized Lemon Curd wasn’t some weird combination of cheese, milk and lemon but rather a silky smooth lemon custard, perfectly balanced between tart and sweet, I was hooked. It didn’t take long for my friends to become addicted either. I remember many a movie night at my house with a couch packed full of girls, each with a spoon in hand and jars of frozen Lemon and Lime Curd being passed between us. One summer, we spent a long weekend at a friends cabin and for 4 days consumed only chips, salsa, cider and 6 jars lemon curd (a diet I would not recommend no matter how good it sounds).
Anyway, back to these tarts. Lemon Curd is typically made with lots of sugar, but I was really excited to discover that it could easily be replaced with honey with no discernible change to the taste or consistency. I recommend starting with 1/3 cup of honey and only adding more once it has begun to thicken and you are able to taste test it for tartness. Lemon Curd freezes really well so I always have a batch stored in jars in my freezer as its great to have on hand when you are in need of a last minute dessert to serve to guests.
Be warned, this isn’t a soft and flaky tart shell you are likely used to, instead its thin and crisp and almost chewy in texture (but in a good way!). The tart shells can be made up to a day in advance and stored in an air tight container or you can also freeze the shells, uncooked in the muffins trays and simply allow to thaw for about an hour before baking.
Vibrant in colour and bursting with fresh flavours these Lemon Curd and Berry Tarts are sure to be a big hit at your next barbecue or party. Feel free to play around with the fruits as anything from blueberries and raspberries to kiwi fruit makes for great toppings for these tarts. I hope you enjoy!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Mini Tarts with Lemon Curd & Berries
- 1 cup Fresh Berries Strawberries, Blueberries, Raspberries etc.
- 1 cup Lemon Juice
- 2 tbsp lemon zest
- 1/2 cup butter (or coconut oil for paleo)
- 6 eggs + 2 yolks
- 1/3-1/2 cup honey or maple syrup depending on desired sweetness
- 2 1/2 cups almond flour
- 1 egg
- 1/2 tbsp butter (or coconut oil for paleo)
- 1 tbsp honey or maple syrup
- 1 1/2 tbsp lemon zest
To make the Lemon Curd
- 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 and not more.
- 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
- Regularly stir 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. It can be stored in a jar in the fridge for up to a week or in the freezer for a few months.
To Make the Tart Shells
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit)
- To make the tart shells, in a mixing bowl combine the almond flour, eggs, butter, honey and lemon zest.
- Once the mixture is well combined, shape into a ball, flatten slightly, and place between two large pieces of parchment paper.
- Using a rolling pin, flatten the dough until its about 1/8 inch thick (or thinner if possible). Using a circular cookie cutter (although you could also simply use a knife) cut out circle of dough that are slightly larger then the muffin cups (you can use either regular sized muffin tins or as I have, mini muffin tins). Place each circle of dough in a muffin cup and make sure to press firmly down on the center so the dough moulds into the cup.
- Bake the tray for 10-12 minutes until the edges of each shell begin to brown. Remove from the oven and allow to cool.
- These tart shells can be made up to a day before serving, just be sure to store them in an air tight container
To Assemble the Tarts
- Make sure the tart shells have cooled before assembling
- Fill each tart shell with a spoonful of chilled lemon curd and then top with fruit of your choice. I would recommend assembling the tarts right before serving to ensure freshness