Mini Lemon Tarts (SCD, Paleo)

• Tangy, tart lemon curd
• Sets quickly in the fridge
• Sturdy tart shell that doesn't crumble
• Makes 12 mini tarts

Tart Shells

3 tablespoons coconut flour
3 tablespoons almond flour

2 tablespoon fine coconut flakes

3 tablespoons melted coconut oil

1.5 tablespoons honey

1/2 teaspoon cinnamon

-Preheat oven to 185 C/365 F
-Mix everything together in a mixing bowl

-Divide dough evenly between twelve cups of a mini muffin tin

-Use your fingers to press in the bottom and sides of each cup, forming a tart shell shape

-Bake for eight minutes or until golden at the top edges

-Allow to cool completely, then use a thin butter knife to carefully remove each one

Lemon Curd

2 egg yolks

2 tablespoons honey

2 tablespoons lemon juice (app. 1 lemon)

2 tablespoons butter (28 grams), cut into a few small cubes

-Boil water in the bottom of a double boiler or a small pot

-Combine egg yolks, honey, lemon juice and butter in the top of the double boiler or a mixing bowl and place it on the pot of boiling water
-Note: If you're using a mixing bowl and pot, be sure the mixing bowl does not touch the surface of the boiling water

-Turn the heat down to keep the water at a low rolling boil
-Whisk the mixture constantly until it forms a smooth curd (approximately 8 minutes)

-Spoon into tart shells and put them in the fridge to set (minimum 30 minutes)