Print Recipe
5 from 1 vote

Mini Tarts with Lemon Curd & Berries

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Grain/Gluten Free, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 20 -24 mini tarts or 12-16 regular sized tarts

Ingredients

  • 1 cup Fresh Berries Strawberries, Blueberries, Raspberries etc.

Lemon Curd

  • 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

Tart Shells

  • 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

Instructions

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
  • Enjoy!