Meyer Lemon Curd Tartlets with No-Bake Gluten Free Crusts
Ingredients
- ½ cup freshly homemade Meyer Lemon Curd (or store bought)
No-Bake Gluten Free Mini Tartlet Crust:
- ½ cup almonds crushed fine
- ¼ cup coconut unsweetened and chopped a bit if large coconut flakes
- 4 tablespoons almond flour
- 2 tablespoons butter softened until almost melted
- 2 tablespoons sugar
- ¼ teaspoon vanilla
Lightly Sweetened Whipped Cream:
- 1 cup heavy cream
- 1 ½ tablespoons powdered sugar Wholesome brand is gluten free
- ½ teaspoon vanilla gluten free
Instructions
- Combine all the ingredients in a small bowl and mix until well combined.
- Spray or grease 8 mini tart shell cups (you can also use a muffin tin and press in and up 1/2 ” of the cups). Pack a few tablespoons of the dough into the cups using a small spoon or your fingers, going up the sides of the pan also.
- Freeze the pan for 45 minutes (not more than an hour and a half) or just prior to serving. Remove the tray from the freezer and pop out the mini tartlet shells using a butter knife.
- Fill with lemon curd using a spoon. Pipe the Lightly Sweetened Whipped Cream using a small star tip to decorate the top (or a dollop of whipped cream with a spoon) on each, covering the lemon curd. Top the whipped cream with a zest of lemon or a raspberry or two to finish off. Refrigerate any leftovers. (I’m sure you won’t have any!).
For Lightly Whipped Cream:
- Whip the cream by hand using a whisk or in a stand mixer bowl or using a hand mixer. When the cream begins to leave lines from the whisk or whisk attachment, add the powdered sugar and vanilla and continue beating until fluffy.
