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Beautiful food excites me. It’s like art on a plate. I get a kick out of creating lovely food that tastes amazing. It’s my creative outlet in life. My pots, pans, and baking dishes are my art supplies. REAL food is my medium. Today’s creation: Luscious Lemon Tarts.
I love the word luscious. It just oozes seduction and deliciousness. When I became a food blogger, I had no idea that there is a total language for describing food. I once googled “cooking terminology” because I thought it would be a good idea for me to sound like I know what I am talking about. WHOA! A whole new world opened up to me. I will admit it: I have no formal training in cooking. I am TOTALLY self taught by YEARS of experimentation, travel, and love of food. I have loved food since I can remember, and eating has always been top priority in my life.
I guess that it’s not 100% true that I have no training. I have had the pleasure of spending time with many fabulous cooks in my life. I have had the pleasure of eating at many fine restaurants all around the world. I also have a background in yoga, Ayurveda, massage, and health care, all which carry a nutritional component. And I am blessed to live in an area that offers a bounty of fresh, local foods year round. Food is all around me. Sometimes I feel like I live and breathe food. – not that I am complaining.
Back to the word luscious. It was the one word that came to mind when I decided to make these darling little tarts. I had been eyeing some cute little tart pans
And now I get to share this luscious recipe with you all. Can’t you just taste it now? Luscious lemon curd nestled in a flaky coconut flour crust. It’s cute. It’s lovely. And I had fun eating it. I bet you will too!
Luscious Lemon Tarts (gluten, grain, and dairy free)
- Yield: 4 mini tarts
Ingredients
- 3 eggs
- 6 TBS coconut oil (like this)OR ghee (like this), melted
- 3 TBS raw honey
- 1/2 tsp vanilla extract
- 1/4 tsp unrefined sea salt (I use this one)
- 1/2 cup plus 3 TBS coconut flour (like this one), sifted
- I batch of lemon curd (recipe here)
- 1/4 cup filtered water
- 1 and 1/4 tsp grass fed gelatin (like this)
Instructions
- Preheat oven to 350’F.
FOR CRUSTS
- Whisk together eggs until foamy.
- Add fat of choice, honey, vanilla, and salt. Mix again.
- Sift in coconut flour and mix again until thoroughly combined. Press mixture into 4 tart pans (like this) and bake for 11-13 minutes, or until lightly golden.
- Remove from oven and allow to cool.
FOR TART
- Prepare lemon custard as directed HERE. Once it is done, place 1/4 cup water into a small bowl and sprinkle gelatin over the surface. Allow to bloom for 5 minutes.
- Gently heat lemon curd back up if it has cooled, add gelatin/water mixture, and whisk until gelatin is completely dissolved.
- Pour lemon curd into prepared crusts and place into fridge to set ~ at least 2 hours.
- Serve at room temperature. Top with fresh berries to make them lovely and beautiful.
Notes
The tart pans that I used for this recipe are 4.675 inch round tart pans.
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having a hard time picking which of your yummy recipes to feature this week! Thanks for sharing with us on AFW this week, come visit to see which recipe I choose..waffles or tart?
Would love a cooking tip– I tried the crust out and it came out more like a poofy chewy pancake, and not like a tart crust. Before pouring into the pans, it was pretty runny (I definitely wasn’t able to “press” into the pans). I am unsure if I should try again, or make a lemon curd and see how the whole thing turns out. The crust flavor is fine, it is just not tart-like.
Would love some tips!
Thanks!
Hi, there! Not sure what happened with your crust. When I make it, it is not runny at all. It easily presses into the tart molds. Did you use coconut flour? Coconut flour is like a sponge and absorbs liquid easily. Did you use 1/2 cup PLUS 3 TBS? I have made these several times and that ratio should make a nice crust. 🙂
On the recipe is states, “prepare the lemon custard as directed HERE” but there is no link on the HERE word, am I missing something?
Emily-
The word HERE is RED and is a link to the recipe. You just have to click the link. Are you not able to see it? Here is the link—-> https://www.savorylotus.com/easy-lemon-curd-paleo/
Hello, the ingredients for your luscious lemon tarts include 3 eggs . Would that be 3 whole eggs or 3 egg whites. I used 3 whole eggs and whisked till foamy. Can you give me a rough estimate for how how long please? Also, the mixture came out very wet. I s it supposed to be wet?
Thank you,
Nadia
I use 3 whole eggs for the crust. I think about 30 seconds of whipping them should be enough.
When you say the mixture was wet, do you mean for the crust or for the custard part? For the crust, did you use coconut flour?
Hi! I was wondering if you think it would turn out the same if I used maple syrup instead of raw honey? Thanks!
yes, I have used both!
My wife has Alpha-Gal Syndrome, so I can’t use gelatin. Any suggestions for a non-mammal, non-dairy, non-gluten substitute for the gelatin?
Hi, Joe! Here are some ideas for you >>>>>>> http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478
How would the cooking times change if I were to make one large tart?
Hi, Amy!
If making one large tart, my guess is that the crust will take a bit longer to cook. Just keep an eye on it. Also, the filling may take a bit longer to set. 🙂
Every time I see this recipe I just think how BEAUTIFUL it is! The golden color of the filling with the berries just makes me so happy to look at!! I need to make these 🙂
My family would love these delicious-looking tart for Christmas Day. I have already done a trial run with the tart cases which I found quite easy (filled them with my homemade mincemeat and they were delicious). I am a bit tied up the two days before Christmas so was wondering whether the pastry cases would freeze. Also, if I made the curd a couple of days earlier and left it in the fridge, then reheated it to add the gelatin. Do you reckon this would be ok?
★★★★★
I haven’t tried freezing these tart shells. Coconut flour can be a bit tricky in that way. They may absorb too much moisture. I think that if you made them and tightly wrapped them in fridge, it may be better. Maybe crisp the crust up in a hot oven for a few minutes after you take them out. And yes, you can totally make the curd ahead of time. Bring it to room temperature before you VERY gently heat it up to add gelatin. Hope that helps. I would love to hear how it goes. 🙂 Happy holidays!
Update- I made the cases and curd a few days before Christmas. Refreshed cases for just a minute or two in the oven and filled them Christmas morning. One word …..perfection!!!!! I also made some little gluten-free pastry tartlets and filled these as well. Couldn’t leave them alone. As I made double lemon curd, am enjoying the remainder now. Beautiful, fresh lemon curd – not over sweet. Thank you for the recipe. ???
Yay! I am so glad you loved them. I absolutely love making lemon curd. Thanks so much for taking the time to come back and leave your feedback. Happy New year!! 🙂
This looks deliciously luscious! I have everything but tart pans. Can it be made in a pie dish perhaps?
You could definitely make this into one BIG tart. Let me know if you try it!
I just made these and they look beautiful. I couldn’t restrain myself to wait but company is coming in two days, do you think they will keep till then?
★★★★★
Yes, I think they will last. Just be sure to wrap them tightly. Coconut flour is a tricky beast. Unfortunately the crust will get softer the longer you wait.
Thank you! They turned out perfect and lasted well in the fridge. I’ve made them three times since and they have been delicious each time.
★★★★★
Yes! I am so happy to hear this.
What substitutions can I use for coconut flour? If I were to use all purpose would the measurements change?
Yes, coconut flour is totally different. I haven’t made this recipe with any other flour, so I can’t say what the ratios would be. 🙂