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Berry Lemon Tartlets

Bite into summer with a serving of these Berry Lemon Tartlets. Start with a gluten-free and grain-free crust, made light and flaky thanks to our neutral-flavored Leaf Lard. Fill with a tangy lemon custard and top with your favorite seasonal berries. If needed, the custard can even be made without any dairy, making this an entirely dairy-free and gluten-free berry lemon tartlets recipe!

INGREDIENTS

For the Lemon Custard:
    • 1 ½ cups light coconut milk
    • ¼ cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 2 eggs
    • 3 tablespoons tapioca starch
    • ¼ cup honey
    • ½ teaspoon sea salt
    • 2 tablespoons ghee or coconut oil
    • 1 teaspoon vanilla extract
For the tart crust:
    • 3 tablespoons + 3 teaspoons filtered water
    • 1 tablespoon coconut palm sugar
    • 1 tablespoon unflavored gelatin
    • 2 cups blanched almond flour
    • ½ cup tapioca starch
    • ¼ teaspoon sea salt
    • ¼ cup Fatworks Leaf Lard
To assemble:
  • 8 ounces mixed fresh berries
Prep time: 45 minutes
Cook time: 15 minutes
Inactive time: 4 hours
Servings: 4 mini tarts
Fat: Leaf Lard, Pure Lard
Tags: Gluten Free, Paleo Friendly

DIRECTIONS

Prepare the Lemon Custard:
STEP 1

Stir together the coconut milk, lemon juice, and lemon zest in a medium saucepan. Place over medium heat and bring to a mild simmer. Cover and remove from the heat for 5 minutes.  Strain out the lemon zest.

STEP 2

In a separate bowl, whisk together the eggs, tapioca starch, honey, and sea salt. While whisking continuously, add a small amount of the lemon coconut milk to the egg mix. Once combined, add the remaining lemon coconut milk. Whisk until very smooth.

STEP 3

Pour the mixture back into the saucepan and place over medium-low heat. Whisk continuously until the sauce thickens considerably, about 10 minutes. (Note: if you stop whisking, the eggs will burn on the bottom of the pan.)

STEP 4

4. Remove the pan from the heat and pour the custard out into a large container with a lid. If you see any bits, you can press through a sieve for a smoother custard. Allow it to cool for 15 minutes. Add in the ghee and vanilla extract and whisk until smooth. Cover with a lid and refrigerate until fully chilled, about 4 hours.

Prepare the crust:
STEP 1

Preheat the oven to 350° F. Lightly grease 4 4-inch tart pans (those with a removable base work best). A 9” tart pan will work but cook time will increase slightly.

STEP 2

Mix 3 tablespoons of filtered water with the coconut palm sugar until the sugar has mostly dissolved. Stir in the gelatin and set aside 3 minutes to allow it to “bloom.”

STEP 3

Add the almond flour, arrowroot starch, and sea salt to the bowl of a large food processor. Pulse repeatedly until combined. Add the bloomed gelatin and process until the gelatin is well-incorporated, about 30 seconds. Add the Leaf Lard and process again until the mixture is crumbly, about 15 seconds. Add the remaining water 1 teaspoon at a time until the dough begins to stick together in a ball (the amount of water needed can vary based on the humidity in your area).

STEP 4

Dump out the dough and press it into a circle. Divide into 4 portions. Press the dough into the 4 tart pans, working the dough along the bottom and up the sides with lightly greased hands.  Prick each base 3-4 times with a fork to keep the crust from rising too much. Bake for 13-15 minutes, or until the edges are lightly golden (add 2-4 minutes if using a single tart pan).  Cool completely before filling.

To assemble:

Portion the Lemon Custard between the 4 tart shells. Top with your favorite berries and enjoy!