Paleo Lemon Tarts Recipes

PALEO LEMON TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
• Blend together almond meal, 3 tablespoons lemon juice, and dates in a food processor. Press mixture firmly into bottoms and up sides of prepared muffin cups to make crusts.
• Bake in the preheated oven until crusts are lightly golden brown, 10 to 12 minutes.
• Heat 6 tablespoons lemon juice, lemon zest, and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes. Pour filling into shells, and place in refrigerator to cool.

MINI LEMON CURD TARTS

Steps:

• Add the flour, butter, and salt to a food processor. Pour in the cold water and pulse 3-5 times, to form a crumbly dough that you can easily mold with your hands.
• Place the dough on a floured surface and roll it into a ball. If the dough is too dry to come together, add more water 1 Tablespoon at a time.
• Wrap the dough in plastic wrap and refrigerate it for one hour.
• Once the dough is chilled, heat your oven to 350°F.
• Working on a floured surface, roll the dough to 1/8-inch thickness. Place your tart shell tins underneath the dough and press down on the crust (or roll over it with your rolling pin) to get a perfect cut for the shell.
• Use a fork to dock the crusts by poking them 2-3 times. Line the inside of the shells with dried beans or pie weights.
• In a small bowl, whisk together the egg yolk and 1 Tablespoon water; set aside.
• Bake at 350°F for 25 minutes then, remove the weights and foil and brush the crusts with the egg wash. Bake for another 15 minutes, or until the shells are golden brown and cooked through.
• Cool completely on a wire rack.
• Spoon 1 Tablespoon of lemon curd into each tart shell. Garnish with fresh berries, if desired.