![]() Place the saucepan on the stove and bring to medium heat. In a small saucepan, combine the lemon zest, lemon juice, sugar, eggs, and salt and whisk until it reaches a homogeneous consistency. Remove the beans and foil and bake for another 2 to 3 minutes, until golden and crisp. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for 10 to 12 minutes. Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge remove the excess dough. Tear off a little piece of dough from the edge and roll it into a “dough ball.” Dip the dough ball in flour and use it to push the dough into the sides of the tart pan. Lay the dough in a 10-inch tart pan, pressing it gently into the pan. On a lightly floured work surface, use a rolling pin to roll the dough 1/8 to 1/4 inch thick. Take the dough out of the fridge 20 to 30 minutes before you’re ready to use it and let it come to room temperature. (All this could have totally been done ahead of time-like yesterday or even last week!) Step 5 Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes. ![]() Repeat this process one or two more times, dusting with flour if it sticks. Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips. When the dough has come together, dump it out onto a clean, lightly floured work surface. If not, pulse the dough with 1 to 2 more tablespoons water. Check the consistency of the dough by squeezing a handful-if the dough sticks together, it’s done. If the mixture is still very dry and crumbly, add 1 more tablespoon cold water. Step 3Īdd 1 tablespoon cold water to the mix and pulse two or three times-the dough should start to come together in a ball. Step 2Īdd the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese. But from time to time, I do enjoy these gluten free tarts with homemade whipped cream mixed along with fresh berries.Īnother great idea for a little extra decadence is drizzling a little sugar free fruit sauce over the top like this, Raspberry Sauce, Strawberry Sauce or Blueberry Sauce.Put the almonds in a food processor and pulse until pulverized. You just can't go wrong with fresh berries. This is truly a personal preference so feel free to get a little creative. Problem solved! What Toppings are Best with Low Carb Lemon Tarts? But no worries, if this happens, just run through a fine mesh strainer. Depending on the power of your microwave, if it cooks too quickly, it can have a slightly grainy texture. Swerve confectioner really helps to keep the lemon curd in these tarts smooth. For optimal results in thawing, allow it to set in the fridge for 24 hours until completely thawed. Leftover lemon curd, if stored in an airtight container, can be frozen for up to 6 months. Just pop the lemon tarts in an airtight container and store for up to a couple of months in the freezer. Can These Gluten Free Lemon Tarts Be Frozen? Egg whites cook faster and will coagulate if cooked at too high of a temp. It is really important not to add more egg white than what is called for. Why Did My Keto Lemon Curd Split?Įven though the Lemon Curd used in this recipe is super easy to make, a common variation from the recipe people make is using too many whole eggs. In order to keep them from crumbling, allow them to cool in the tart pan for at least 15 minutes before removing them. Tart crusts made with almond flour are very tender when they are still warm. Tips for Healthy Lemon Curd Tarts How Do I Keep My Gluten Free Crusts from Breaking? Top each mini tart with the berries of your choice. Prick the dough with a fork and bake for 12-15 minutes, or until slightly golden, while you make the lemon curd.Īllow the tart crusts to cool before filling with the lemon curd.Ĭhill in the fridge for at least 1 hour to allow them to set. Roll each piece into a ball, then flatten out into a disc and press into a greased non-stick mini tart pan. ![]() How to Make Keto Lemon Curd Mini TartsĪdd the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.įorm the dough into a log and cut into 12 even pieces. *Exact measurements are listed in the recipe card below.
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