Lemon Curd Tart

From Kristi's Kitchen

Ingredients:

Curd:

6 organic egg yolks

3 tbsp. raw organic honey

4 organic lemons, zested and juiced

1 stick organic unsalted butter

Tart:

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

Directions:

Curd:

-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

Tart:

-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.