These Lemon Curd Tarts have an almond flour shell, are filled with a zesty lemon curd and topped with fresh berries. They are a great make ahead dessert and the lemon curd can be frozen up to 4 month in advance.
Course: Grain/Gluten Free, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 20-24 mini tarts or 12-16 regular sized tarts
Author: Every Last Bite
1cupFresh BerriesStrawberries, Blueberries, Raspberries etc.
1/2cupbutter(or coconut oil for paleo)
6eggs + 2 yolks
1/3-1/2cuphoney or maple syrupdepending on desired sweetness
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