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MINI KETO LEMON CURD TARTS (GLUTEN FREE)
INGREDIENTS
- 1 ¾ cups super fine almond flour
- ¼ cup grass-fed unsalted butter, melted
- 1 whole egg
- ¼ cup swerve confectioners, or powdered erythritol
- 1 teaspoon vanilla extract
- 1 ½ cups 5 Minute Lemon Curd, or my traditional recipe
- Optional: Top with berries or homemade whip cream
INSTRUCTIONS
Preheat oven to 350F. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Form the dough into a log and cut into 12 even pieces. Roll each piece into a ball, then flatten out into a disc and press into a greased non-stick mini tart pan. Prick the dough with a fork and bake for 12-15 minutes, or until slightly golden, while you make the lemon curd.
Allow the tart crusts to cool before filling with the lemon curd. Chill in the fridge for at least 1 hour to allow them to set.
Top each mini tart with the berries of your choice. You can top with homemade whip cream in addition to a berry or even add both! Store leftovers in the fridge for several days or freeze.
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