Paleo Mini Baked Lemon Tarts

Posted on Jun 30, 2020

Gluten, dairy and refined sugar free. Try this wonderful recipe from @erin.appetit 🍋🥞⁠
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"A sharp lemon curd on a light coconut flour base-honestly the nicest lil bites and the ingredients are v minimal & simple⁠.”
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It was my first time EVER making curd today and it was very satisfying, and i must say the peril of knowing it could literally turn into scrambled eggs at any moment made it far more exciting⁠
Luckily i managed to get them off the heat JUST before that happened⁠
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Also, i am pleased to confirm that these have the family seal of approval which is what we all want really⁠
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BASE:⁠
1/2 cup coconut flour⁠
1 heaping tbsp ground flaxseed⁠
3/4 cup of dairy free yoghurt (you can use natural yoghurt if not DF)⁠
Tbsp melted coconut oil⁠/ @ossaorganic ghee
Drop of vanilla extract (optional)⁠
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Combine dry ingredients first, then slowly start to add the yoghurt. Depending on the absorbency of your coconut flour, you may need more/less! Combine till it comes together as a dough like consistency then push down a handful of dough into cupcake cases/ silicone ramekins. Bake for about 15 mins in the oven at 180°c⁠
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CURD:⁠
3 eggs⁠
2 tbsp coconut oil/ghee i used @ossaorganic⁠
Zest of 1 lemon⁠
Juice of 2 large lemons⁠
3 or 4 tbsp of coconut sugar⁠
1 tbsp tapioca flour (you can also use coconut flour instead here)⁠
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While the base is baking simply combine all ingredients in a pan apart from the tapioca flour, over a LOW HEAT(!) and whisk well⁠
Continue to whisk constantly until the mixture starts to thicken up, add tapioca and keep mixing⁠
(Seriously if you stop you will just have lemony scrambled eggs)⁠
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Once mixture is nice and thick and the base is out the oven. Pour even amounts into each case. Turn down the oven temp and bake for another 8ish minutes until the curd topping has set.

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