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Saturday, 28 June 2014

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)

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