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Paleo blueberry tart9/28/2023 Feel free to play around with the fruits as anything from blueberries and raspberries to kiwi fruit makes for great toppings for these tarts. Vibrant in colour and bursting with fresh flavours these Lemon Curd and Berry Tarts are sure to be a big hit at your next barbecue or party. The tart shells can be made up to a day in advance and stored in an air tight container or you can also freeze the shells, uncooked in the muffins trays and simply allow to thaw for about an hour before baking. Lemon Curd freezes really well so I always have a batch stored in jars in my freezer as its great to have on hand when you are in need of a last minute dessert to serve to guests.īe warned, this isn’t a soft and flaky tart shell you are likely used to, instead its thin and crisp and almost chewy in texture (but in a good way!). I recommend starting with 1/3 cup of honey and only adding more once it has begun to thicken and you are able to taste test it for tartness. Lemon Curd is typically made with lots of sugar, but I was really excited to discover that it could easily be replaced with honey with no discernible change to the taste or consistency. One summer, we spent a long weekend at a friends cabin and for 4 days consumed only chips, salsa, cider and 6 jars lemon curd (a diet I would not recommend no matter how good it sounds).Īnyway, back to these tarts. I remember many a movie night at my house with a couch packed full of girls, each with a spoon in hand and jars of frozen Lemon and Lime Curd being passed between us. It didn’t take long for my friends to become addicted either. When I finally realized Lemon Curd wasn’t some weird combination of cheese, milk and lemon but rather a silky smooth lemon custard, perfectly balanced between tart and sweet, I was hooked. If I had had any idea how good it tasted, or if she had told me it was called lemon pudding instead of curd, I’m sure I would have been polishing it off by the bowl full. I admit that the first time she made lemon curd I refused to taste it, which had nothing to do with how it looked or smelt, it was just something about the word curd that really put me off. When I was growing up, my Mom used to make massive batches of lemon and lime curd every summer. These tarts are Paleo, Grain Free, Gluten Free, and Specific Carbohydrate Legal. They are a great make ahead dessert and the lemon curd can be frozen up to 4 month in advance. Top with berries and serve.These Lemon Curd Tarts have an almond flour shell, are filled with a zesty lemon curd and topped with fresh berries. Place in the refrigerator for 2 hours until filling sets. Fold in yogurt and vanilla and pour into the cooled crust. Place the bowl on the mixer and using the whisk attachment, whisk egg white mixture for 5 minutes until light and fluffy. Remove and wrap in cling film and cool in the fridge for. Mix the egg and vanilla together with a fork and add to the dry mix along with the cold butter, which is in small pieces. Cook, whisking constantly, until egg mixture reaches 155 degrees F. Place the dry ingredients in a food processor and pulse to combine and remove lumps. Place egg whites and maple syrup in a bowl that attaches to a standing mixer over a double boiler.Bake for 12-14 minutes or until edges are just turning golden brown. I rolled it out and baked it for about 11 minutes to make some chocolate shortbread cookies) with removable bottom and press crust onto bottom and up sides of pan. Butter a 9-inch round tart pan or a 14 x 7 rectangular tart pan (if you use the rectangular pan, you’ll have a bit of crust dough leftover. Preheat oven to 350 degrees F and adjust rack to middle position.Form into a flat disk, wrap tightly, and chill for 30 minutes. Add butter and process until dough forms a ball. Place almond meal, coconut flour, cocoa, coconut sugar, gelatin and sea salt in the bowl of a food processor.
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