Description
Delightful mini tarts with lemon curd dance with tangy brightness from classic French pastry techniques. Creamy citrus filling nestled in buttery shells promises a perfect balance of sweet and zesty flavors you will savor with each delicate bite.
Ingredients
Scale
Lemon Curd:
Eggs:
- 6 whole eggs
- 2 egg yolks
Fruits:
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
Fats and Sweeteners:
- 1/2 cup butter (or 1/2 cup coconut oil for paleo option)
- 1/3–1/2 cup honey or maple syrup
Tart Shells:
Flour:
- 2 1/2 cups almond flour
Eggs:
- 1 egg
Fats and Sweeteners:
- 1/2 tablespoon butter (or 1/2 tablespoon coconut oil for paleo option)
- 1 tablespoon honey or maple syrup
Zest:
- 1 1/2 tablespoons lemon zest
Topping:
Fruits:
- 1 cup fresh berries (strawberries, blueberries, raspberries, etc.)
Instructions
- Prepare a double boiler by filling a pot 1/3 full with water and heating to a gentle simmer over medium-low heat. Ensure the heatproof bowl hovers above the water without touching it.
- Whisk together eggs, butter, honey, lemon juice, and zest in the heatproof bowl. Place the bowl over the simmering water, stirring continuously for about 10 minutes until the mixture transforms into a thick, custard-like consistency.
- Remove the lemon curd from heat and let it cool completely. Transfer to a sealed container and refrigerate for up to one week or freeze for several months.
- Preheat the oven to 150C (300F). In a mixing bowl, blend almond flour, egg, butter, honey, and lemon zest until a uniform dough forms.
- Roll the dough between two parchment paper sheets until approximately 1/8 inch thick. Use a circular cookie cutter to create dough circles slightly larger than muffin cups.
- Gently press each dough circle into a muffin tin, ensuring it conforms to the cup’s shape. Focus on creating an even, thin base and sides.
- Bake the tart shells for 10-12 minutes until edges turn golden brown. Remove from oven and allow to cool completely at room temperature.
- Once cooled, carefully remove tart shells from the muffin tin. Store in an airtight container if not assembling immediately.
- Just before serving, fill each shell with chilled lemon curd and garnish with fresh berries for a vibrant, elegant presentation.
Notes
- Customize curd sweetness by adjusting honey levels for different taste preferences.
- Use a silicone whisk when stirring lemon curd to prevent scratching the delicate bowl surface.
- Ensure water in double boiler remains at a gentle simmer to prevent egg scrambling and maintain smooth texture.
- Chill lemon curd thoroughly before filling tart shells to maintain structural integrity and prevent soggy bottoms.
- Toast tart shells briefly after initial baking to enhance nutty almond flour flavor and create extra crispness.
- Store unfilled tart shells at room temperature in sealed container to maintain crunchiness for 2-3 days.
- Use silicone muffin trays for easier shell removal and more consistent baking results.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 90 mg