This Lemon Tart is made with Paleo Lemon Curd and garnished with Whipped Coconut Milk.
Do you remember the Paleo Lemon Curd recipe that I posted a few days ago? I used it to make Meyer Lemon Mini Parfaits for dessert that day. We had Denis’ birthday dinner on the weekend and I made another batch of it to make a Lemon Pie with strawberries–a larger version of these Lemon Tarts with blueberries.
Once you have the lemon curd made and tucked away in the fridge (it will last for about a week) there are lots of different ways you can use it.
This recipe uses my Never-Fail Pastry as a base for the lemon curd, topped with some blueberries and crowned with a dollop of whipped coconut milk. Easy!
Just make a batch of pastry, bake it in tart tins or a pie plate until golden brown, cool completely, fill with lemon curd and add your toppings. Use your favourite fruit or berries.
Lemon Tart with Blueberries
Never Fail Pastry
- 2 cups flour
- 1 tsp salt
- 1 cup butter,, chilled
- 1 tbsp vinegar
- ⅓ cup milk
- 1 1/2 cups Paleo Lemon Curd
- 1 1/2 cups fresh or thawed blueberries, strawberries, raspberries or fruit of your choice
- Whipped Coconut Milk: 1 can will make enough to garnish 4 to 6 four-inch tarts
- For the pasty: * See note below for gluten-free pastry
- Put flour and salt in food processor and pulse.
- Cube butter, then add to flour in processor bowl and pulse until it resembles coarse meal.
- Add vinegar to milk. Add all at once to flour mixture. Pulse until it just forms a ball.
- Remove and divide into two balls. Place on waxed paper or plastic wrap, flatten gently into a disc, top with another layer of wrap, fold over and refrigerate if not using right away.
- Roll out and cut to fit your tart tins. Press gently into tins, smoothing out any creases. Prick several times with the tines of a fork.
- Chill for 20 - 30 minutes to help prevent shrinkage.
- Preheat oven to 400°F. Line the pie crust with a double layer of aluminum foil and fill with pie weights or dried beans. This technique will help the crust keep its shape and prevent shrinkage.
- Bake for 20 minutes, remove foil and pie weights, reduce temperature to 375°F and bake for 10 - 15 minutes more or until crust is golden brown. Crust may continue to brown slightly more after it has been removed from the oven.
- Cool completely before filling with lemon curd.
- Arrange fruit on top, garnish with whipped coconut milk just before serving.
To make it gluten-free, try Bob's Red Mill Gluten-Free Pie Crust Mix. It is more difficult to work with than regular pastry, but I have successfully used it for tart shells.
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