Description

Mini Tarts with Lemon Curd are a refreshing and elegant dessert perfect for any occasion. These delightful gluten-free treats feature a crispy almond flour crust filled with homemade lemon curd, delivering a zesty burst of flavor that is both simple and sophisticated. Topped with fresh seasonal berries, they not only taste exquisite but also make a stunning presentation on any dessert table. Ideal for impressing guests at parties or providing a light finish to family meals, these mini tarts are a must-try for lemon lovers and health-conscious dessert enthusiasts.

Ingredients

Scale

1 cup fresh lemon juice
2 tablespoons lemon zest
1/2 cup butter (or coconut oil)
6 whole eggs plus 2 egg yolks
1/3–1/2 cup honey or maple syrup
2 1/2 cups almond flour
1 egg
1/2 tablespoon butter (or coconut oil)
1 tablespoon honey or maple syrup
1 1/2 tablespoons lemon zest
1 cup 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. Stir until it thickens to a custard-like consistency (about 10 minutes). Cool.
Make Tart Shells: Preheat oven to 150°C (300°F). Mix almond flour, egg, butter, honey, and lemon zest until combined. Roll out dough and cut circles to fit muffin tin cups. Press into the tin.
Bake Tart Shells: Bake for 10-12 minutes until edges are slightly browned. Cool completely in the tin.
Assemble Tarts: Fill cooled tart shells with lemon curd and top with fresh berries before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 tart (50g)
Calories: 160
Sugar: 12g
Sodium: 60mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 80mg

Keywords: For an extra creamy touch, consider adding whipped cream on top. Customize toppings with various fruits like kiwi or mango for seasonal flair.