Lemon Curd Berry Tarts

PREP 15 mins
COOK 35 mins
TOTAL 50 mins
Yields 14 tarts

INGREDIENTS :

For the tartlet crusts

  • 1 cup pecans
  • 1 1/2 cups almond flour/meal
  • 1/4 cup ghee, melted
  • 1 egg
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • pinch of salt
  • fresh berries, to garnish

DIRECTIONS :

  1. Make lemon curd then set in the fridge to cool.
  2. Preheat oven to 350 degrees.
  3. Place pecans in a food processor and pulse until they have broken down into a flour consistency.
  4. Add almond flour, ghee, egg, honey, vanilla extract, baking powder, cinnamon and salt and puree until is combines completely together (it will form a ball in the food processor).
  5. Using a mini muffin tin, use a cookie scoop to scoop out a ball of the crust mixture and place into 14 muffin tin holes. Use your fingers (or the bottom of a spice jar) to press the dough into each muffin tin hole, into a cup formation. Use a fork to poke a few holes in the bottom of each to keep from rising as it bakes. Bake for 20 minutes.
  6. Let cool completely then fill each cup with 1-2 teaspoons of lemon curd and place a berry on top. If you want an even prettier look, garnish with some organic powdered sugar!

by

INGREDIENTS :

For the tartlet crusts

  • 1 cup pecans
  • 1 1/2 cups almond flour/meal
  • 1/4 cup ghee, melted
  • 1 egg
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • pinch of salt
  • fresh berries, to garnish

DIRECTIONS :

  1. Make lemon curd then set in the fridge to cool.
  2. Preheat oven to 350 degrees.
  3. Place pecans in a food processor and pulse until they have broken down into a flour consistency.
  4. Add almond flour, ghee, egg, honey, vanilla extract, baking powder, cinnamon and salt and puree until is combines completely together (it will form a ball in the food processor).
  5. Using a mini muffin tin, use a cookie scoop to scoop out a ball of the crust mixture and place into 14 muffin tin holes. Use your fingers (or the bottom of a spice jar) to press the dough into each muffin tin hole, into a cup formation. Use a fork to poke a few holes in the bottom of each to keep from rising as it bakes. Bake for 20 minutes.
  6. Let cool completely then fill each cup with 1-2 teaspoons of lemon curd and place a berry on top. If you want an even prettier look, garnish with some organic powdered sugar!

by

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