Description
Mini Lemon Curd Tarts have a golden almond cookie crust filled with a rich, citrusy lemon filling. It’s a sweet, creamy healthy dessert everyone will love.
Ingredients
Scale
Lemon Curd (there will be leftover)
- 4 large pastured eggs, room temperature
- 1 tablespoon grated organic lemon zest
- 1/2 cup lemon juice, freshly squeezed (about 3–4 lemons depending on size)
- 1/3 cup raw honey
- 1/8 teaspoon Celtic sea salt
- 1/2 cup coconut oil (112 grams)
Almond Cookie Crust
- 1 pastured egg
- 1/4 cup coconut oil melted and cooled (56 grams)
- 1/4 cup raw honey
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups blanched almond flour (196 grams)
- 1/4 teaspoon baking soda
- 1/8 teaspoon Celtic sea salt
Instructions
Lemon Curd
- In a medium saucepan, whisk together the eggs, lemon zest and juice, honey and salt using a wire whisk.
- Heat on medium and continue to whisk while cooking for about 30 seconds, until the honey has melted and evenly combined.
- Still whisking, add the coconut oil, and lower the heat to medium-low. Whisk to melt the coconut oil.
- Continue to cook and mix with a silicon spatula or spoon until the mixture is creamy and thickens enough to coat the back of a spoon, 5-8 minutes (There may be a few lumps, don’t worry we’re going to strain it)
- Remove from heat immediately and pour the curd through a strainer into a glass bowl. Since it’s thick use a spoon or spatula to push it through the strainer.
- Set the curd aside to cool to room temp. Once cooled refrigerate.
Almond Cookie Crust
- Heat the oven to 350 degrees and line a mini muffin pan with 18 liners. If you don’t have a mini muffin pan, put liners on a rimmed baking sheet.
- In a medium bowl, whisk together the egg, honey, vanilla, and coconut oil.
- Combine the dry ingredients in a separate bowl. If your almond flour has lumps, sift everything together so there are no lumps.
- Stir the dry mixture into the wet until a dough forms.
- Chill in the refrigerator for 5-15 minutes until it’s firm and no longer sticky.
- Form the dough into 18 balls about 1 1/2 tablespoons each and press each one into the mini muffin liner forming a cup shape using your thumb.*
- Bake in the preheated oven for 9-10 minutes until the centers are almost done – they’ll puff up a bit which is fine.
- Remove from the oven and gently press down in the middle of each one with the back of a teaspoon or circular end of a kitchen utensil like a whisk.
- Allow to cool completely in the liners.
- Once cool remove the paper liners.
Assembling the Mini Tarts
- Once cookie cups and curd have cooled, fill the cups with the lemon curd just over the top of the cup.
- Serve immediately or store in a covered container for up to 2 days. They can stay out at room temperature for 3-4 hours.
- Refrigerate leftover curd in a covered container for up to 5 days. Enjoy!
Notes
If the dough is sticking to your fingers rub them with a little coconut oil.
Recipe adapted from paleorunningmama.com
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: Paleo, Gluten Free, Dairy Free, Refined Sugar Free