These little beauties are just heavenly and absolutely perfect for your dessert and canapés. Who doesn’t enjoy a classic lemon curd tart? You will just love that zing that you get when you bite into these small zesty tartlets. With that fresh burst of raspberry to balance and cut through the lemon, your guests will come back wanting more.
I made these for a family birthday celebration and they went down a treat! Bite sized desserts are a classic way to impress and to show off your baking skills. Look no further for your new gluten free tart shells. Get baking! Sam xxx
- Lemon Curd
- 2 eggs, lightly whisked
- 100g butter, cubed
- Zest of one medium-large lemon
- ½ cup fresh lemon juice
- 1 cup raw caster sugar
- Tart Shell
- 2 cups almond meal
- 2 Tbsp. coconut sugar
- Pinch of himalayan pink salt
- ¼ cup butter, chilled and cubed
- 1 egg white
- Fresh Raspberries
- Lemon Curd
- Create a double boiler by half filling a medium sized pot with water and placing a medium-large glass mixing bowl on top. Making sure the water is not touching the bottom of the bowl. Turn onto medium heat.
- Add all curd ingredients into the bowl and cook until mixture thickens. Occasionally stir mixture with a whisk until all the butter has completely melted and ingredients are combined. You don’t want the curd to start boiling so keep the heat on medium, just keep an eye on it.
- You will want to start constantly whisking the curd when it begins to thicken, this will take approx. 15-20 minutes.
- The curd should be thick enough to coat the back of a wooden spoon.
- Strain curd through a fine mesh sieve into a clean bowl.
- Cover with plastic wrap and set in the refrigerator. This will allow the curd to thicken further.
- Begin on your tart shells.
- Tart Shell
- Preheat oven to 200ºC (400ºF). Lightly grease a mini cupcake pan with coconut oil.
- In a high-speed food processor, add all tart shell ingredients. Process on high until all ingredients are well combined and stick together, resembling dough.
- Pick up a small amount of mixture, approx. 1 teaspoon and begin to mould it into each mini cupcake hole.
- Start by pressing the mixture down with your thumb into the hole and it will spread up the sides.
- Make sure the sides and the bottom are covered evenly, leaving no holes otherwise the shells will crack when baked and will be difficult to remove.
- Place the shells into the freezer for 10 minutes.
- Place shells into the oven and bake for 10-15 minutes or until lightly golden, making sure not to over cook them.
- Remove from oven and cool for 10 minutes in pan then move them to a wire rack to cool completely.
- Using a piping bag with a small round nozzle, fill it up with the curd and pipe it into the ready made tart shells. Fill them with the curd, approx. 1-2mm from the top.
- Place 1 raspberry on each of the tartlets and serve!
- Tartlets will keep in an airtight container, refrigerated for 3-4 days. The shells will soften over time with the curd in them.
You can prepare the shells and the lemon curd the day before and assemble them when you need them.
If left for a few days, the curd will begin to soften the shells so they won’t be as crunchy.