Description
Mini Tarts with Lemon Curd are an elegant and refreshing dessert that perfectly balances zesty lemon flavor with a sweet almond flour crust. Ideal for celebrations, these mini tarts are filled with homemade lemon curd and topped with vibrant seasonal berries, creating a delightful treat that will impress your guests. Whether you’re hosting a party or seeking a simple yet sophisticated finish to dinner, these gluten-free delights are sure to put smiles on everyone’s faces. With an easy make-ahead option and versatile toppings, you can customize them to suit any occasion while enjoying the delightful burst of citrus in each bite.
Ingredients
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup butter (or coconut oil for paleo)
- 6 whole eggs + 2 egg yolks
- 1/3–1/2 cup honey or maple syrup
- 2 1/2 cups almond flour
- 1 egg (for tart shell)
- Fresh berries (strawberries, blueberries, raspberries)
Instructions
- Prepare the lemon curd: In a heatproof bowl over simmering water, whisk together eggs, butter, honey, lemon juice, and zest until thickened (about 10 minutes). Cool and store.
- Make the tart shells: Combine almond flour, egg, butter, honey, and lemon zest in a mixing bowl. Roll out between parchment paper and cut circles for muffin cups. Bake at 150°C (300°F) for 10-12 minutes until lightly golden.
- Assemble: Once cooled, fill tart shells with chilled lemon curd and top with fresh berries before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
Keywords: Use room temperature ingredients for better texture. Experiment with different berries or toppings like whipped cream or edible flowers. Store filled tarts in the fridge for up to 2 days; keep lemon curd separate if possible.