Mini Tarts with Lemon Curd & Berries
These Lemon Curd Tarts have an almond flour shell, are filled with a zesty lemon curd and topped with fresh berries. They are a great make ahead dessert and the lemon curd can be frozen up to 4 month in advance. These tarts are Paleo, Grain Free, Gluten Free, and Specific Carbohydrate Legal.
When I was growing up, my Mom used to make massive batches of lemon and lime curd every summer. I admit that the first time she made lemon curd I refused to taste it, which had nothing to do with how it looked or smelt, it was just something about the word curd that really put me off. If I had had any idea how good it tasted, or if she had told me it was called lemon pudding instead of curd, I’m sure I would have been polishing it off by the bowl full.
When I finally realized Lemon Curd wasn’t some weird combination of cheese, milk and lemon but rather a silky smooth lemon custard, perfectly balanced between tart and sweet, I was hooked. It didn’t take long for my friends to become addicted either. I remember many a movie night at my house with a couch packed full of girls, each with a spoon in hand and jars of frozen Lemon and Lime Curd being passed between us. One summer, we spent a long weekend at a friends cabin and for 4 days consumed only chips, salsa, cider and 6 jars lemon curd (a diet I would not recommend no matter how good it sounds).
Anyway, back to these tarts. Lemon Curd is typically made with lots of sugar, but I was really excited to discover that it could easily be replaced with honey with no discernible change to the taste or consistency. I recommend starting with 1/3 cup of honey and only adding more once it has begun to thicken and you are able to taste test it for tartness. Lemon Curd freezes really well so I always have a batch stored in jars in my freezer as its great to have on hand when you are in need of a last minute dessert to serve to guests.
Be warned, this isn’t a soft and flaky tart shell you are likely used to, instead its thin and crisp and almost chewy in texture (but in a good way!). The tart shells can be made up to a day in advance and stored in an air tight container or you can also freeze the shells, uncooked in the muffins trays and simply allow to thaw for about an hour before baking.
Vibrant in colour and bursting with fresh flavours these Lemon Curd and Berry Tarts are sure to be a big hit at your next barbecue or party. Feel free to play around with the fruits as anything from blueberries and raspberries to kiwi fruit makes for great toppings for these tarts. I hope you enjoy!
Here are a few other sweet treats you will enjoy:
- Lemon Cupcakes with Strawberry Icing
- Coconut & Lime Cupcakes
- Orange, Pistachio & Almond Cake
- Pecan & Caramel Shortbread Bars
- Lemon Cheesecake with Blueberry Sauce
- Salted Caramel Cheesecake Cups
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Mini Tarts with Lemon Curd & Berries
Ingredients
- 1 cup Fresh Berries Strawberries, Blueberries, Raspberries etc.
Lemon Curd
- 1 cup Lemon Juice
- 2 tbsp lemon zest
- 1/2 cup butter (or coconut oil for paleo)
- 6 eggs + 2 yolks
- 1/3-1/2 cup honey or maple syrup depending on desired sweetness
Tart Shells
- 2 1/2 cups almond flour
- 1 egg
- 1/2 tbsp butter (or coconut oil for paleo)
- 1 tbsp honey or maple syrup
- 1 1/2 tbsp lemon zest
Instructions
To make the Lemon Curd
- Fill a pot 1/3 full of water and place on medium low heat on the stove. Adjust the heat so the water is gently simmering and not more.
- In a heatproof bowl combine the eggs, butter, honey, lemon juice and zest. Place the bowl on the pot ensuring that the bottom does not touch the water
- Regularly stir with a spoon for approximately 10 minutes until the mixture has thickened and become custard like in consistency.
- Remove the bowl from the stove and allow to cool. It can be stored in a jar in the fridge for up to a week or in the freezer for a few months.
To Make the Tart Shells
- Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit)
- To make the tart shells, in a mixing bowl combine the almond flour, eggs, butter, honey and lemon zest.
- Once the mixture is well combined, shape into a ball, flatten slightly, and place between two large pieces of parchment paper.
- Using a rolling pin, flatten the dough until its about 1/8 inch thick (or thinner if possible). Using a circular cookie cutter (although you could also simply use a knife) cut out circle of dough that are slightly larger then the muffin cups (you can use either regular sized muffin tins or as I have, mini muffin tins). Place each circle of dough in a muffin cup and make sure to press firmly down on the center so the dough moulds into the cup.
- Bake the tray for 10-12 minutes until the edges of each shell begin to brown. Remove from the oven and allow to cool.
- These tart shells can be made up to a day before serving, just be sure to store them in an air tight container
To Assemble the Tarts
- Make sure the tart shells have cooled before assembling
- Fill each tart shell with a spoonful of chilled lemon curd and then top with fruit of your choice. I would recommend assembling the tarts right before serving to ensure freshness
- Enjoy!
Really good recipe! It took a little longer than 10 minutes to thicken and then I strained the curd after. Really good summer dessert. Thank you!
Hey can I use a frozen tart shell instead of the tart recipe ?
You can!
Another option for carb counting is SparkRecipes. I use it a lot. BTW, the recipe is delicious.
Stir continuously using a whisk for about 10 minutes until the mixture has thickened and has become a custard-like consistency. Taste and adjust any ingredients as needed (more sugar). Remove the bowl from the heat and allow to cool. You can even place in the refrigerator while you are making the tart shells.
love your recipes…could u post nutritional data on each recipe please.?…i’m low carb..avoiding sugars…u get the idea..ty for sharing
Hi Robin, unfortunately I do not post the nutritional information for recipes and prefer to just focus on using clean ingredients, but I highly recommend using the app RecipeIQ if you would like to calculate the carbs for recipes, its incredibly easy to use.
Can I make lemon curd way ahead and store in jars and place them in fridge. I need to make lots for a High Tea. (100)
Yes you definitely can! It even freezes well so you could make it weeks in advance, freeze it and then thaw when you need it.
just wondering can these tarts be frozen would like to make batches they look lovely great for entertaining
Hi Anna, I have never frozen these tart shells but I think they would work best if you freeze them before baking. Allow them to fully thaw and then bake. The lemon curd also freezes really well so these are a great make ahead dessert you can throw together at the last minute. I hope you enjoy!
When does the butter go in the lemon curd?
Thanks for pointing that out Erica! It should go in at the beginning with the lemon, honey and eggs. I’ve added it into the recipe. Thanks!
these look delightful!
Thanks! They are small but bursting with flavour, perfect for summer!