Tuesday, October 25, 2011

Lemon Curd Tart

From Kristi's Kitchen


6 organic egg yolks
3 tbsp. raw organic honey
4 organic lemons, zested and juiced
1 stick organic unsalted butter

1 1/2 c. blanched almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 stick organic unsalted butter, melted
2 tbsp. coconut palm crystals
1 tsp. sugar free vanilla
Tsp. of water if needed to pull the dough together


-combine ingredients-except butter- over double boiler
-Whisk constantly for 10 minutes until curd doubles in size and thickens
-Pull off the heat and stir in butter 1/4  at a time until well incorporated
-Bring to room temp and store in the refrigerator until completely chilled

-Combine all ingredients together in mixing bowl
-Portion out into 25 pieces (about 1" balls)

Assembly Instructions:

-Preheat oven to 350 degrees
-Flatten 24 paper mini muffin cups
-Place a ball of crust on each one
-Press the dough out to cover the cup 
-Take the dough lined cup and press it into the mini muffin tin
-Repeat this process until all 24 muffin tin holes are filled with dough-lined paper muffin cups
-Bake in preheated oven for 6-7 minutes, until tart crusts are golden brown
-Let set for 10 minutes
-Remove from muffin tin and cool completely
-Pipe or spoon curd into each cooled mini shell, top with a raspberry, blueberry or blackberry and a sprig of mint

Serve chilled or at room temperature.

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