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Mini Lemon Curd Tarts (Paleo)


  • Author: Ingrid DeHart
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 18 mini tarts 1x

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 34 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

 


Instructions

Lemon Curd

  1. In a medium saucepan, whisk together the eggs, lemon zest and juice, honey and salt using a wire whisk.
  2. Heat on medium and continue to whisk while cooking for about 30 seconds, until the honey has melted and evenly combined.
  3. Still whisking, add the coconut oil, and lower the heat to medium-low. Whisk to melt the coconut oil.
  4. 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)
  5. 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.
  6. Set the curd aside to cool to room temp. Once cooled refrigerate.

Almond Cookie Crust

  1. 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.
  2. In a medium bowl, whisk together the egg, honey, vanilla, and coconut oil.
  3. Combine the dry ingredients in a separate bowl. If your almond flour has lumps, sift everything together so there are no lumps.
  4. Stir the dry mixture into the wet until a dough forms.
  5. Chill in the refrigerator for 5-15 minutes until it’s firm and no longer sticky.
  6. 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.*
  7. Bake in the preheated oven for 9-10 minutes until the centers are almost done – they’ll puff up a bit which is fine.
  8. 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.
  9. Allow to cool completely in the liners.
  10. Once cool remove the paper liners.

Assembling the Mini Tarts

  1. Once cookie cups and curd have cooled, fill the cups with the lemon curd just over the top of the cup.
  2. Serve immediately or store in a covered container for up to 2 days. They can stay out at room temperature for 3-4 hours.
  3. 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

  • Category: Dessert, Snack
  • Cuisine: Paleo, Gluten Free, Dairy Free, Refined Sugar Free

Keywords: lemon curd tart, paleo lemon curd tart