Mini Tarts with Lemon Curd & Berries
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 20 -24 mini tarts or 12-16 regular sized tarts
- 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