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    Home » Desserts » Lemon Tart with Blueberries

    Lemon Tart with Blueberries

    Published: Feb 4, 2015 · Modified: Apr 15, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 9 Comments

    Jump to Recipe Print Recipe
    Lemon Tarts made with Paleo Lemon Curd and Whipped Coconut Milk |www.flavourandsavour.com

    This Lemon Tart is made with Paleo Lemon Curd and garnished with Whipped Coconut Milk.

    Lemon Tarts made with Paleo Lemon Curd and Whipped Coconut Milk |www.flavourandsavour.com

    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.

    Lemon Tarts made with Paleo Lemon Curd and Whipped Coconut Milk |www.flavourandsavour.com

    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!

     Lemon Tarts made with Paleo Lemon Curd and Whipped Coconut Milk |www.flavourandsavour.com

    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.

    Dairy-Free Lemon Tarts made with Paleo Lemon Curd and Whipped Coconut Milk |www.flavourandsavour.com

    Lemon Tart with Blueberries

    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 for this easy dessert.
    Print Pin Rate
    Course: Dessert
    Cuisine: North American
    Prep Time: 1 hour
    Cook Time: 35 minutes
    Total Time: 1 hour 35 minutes
    Servings: 8
    Calories: 447kcal
    Author: Elaine
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    Ingredients

    Never Fail Pastry

    • 2 cups flour
    • 1 teaspoon salt
    • 1 cup butter, chilled
    • 1 tablespoon vinegar
    • ⅓ cup milk

    Lemon Filling

    • 1 ½ cups Paleo Lemon Curd
    • 1 ½ 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

    Instructions

    • 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.

    Notes

    This recipe for pastry makes enough for two 8-inch single pie crusts.
    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.

    Nutrition

    Calories: 447kcal | Carbohydrates: 28g | Protein: 5g | Fat: 35g | Saturated Fat: 24g | Cholesterol: 121mg | Sodium: 530mg | Potassium: 84mg | Fiber: 2g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 2.7mg | Calcium: 26mg | Iron: 1.5mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
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    More Dessert Recipes

    • Puff Pastry Cherry Hand Pies with Frozen Cherries (Gluten-Free)
    • Pecan Pear Crisp (Gluten-Free)
    • Easy Lemon Curd Fruit Dip
    • Chocolate Peanut Butter Pie (Vegan)

    Reader Interactions

    Comments

    1. Kristen @ The Endless Meal

      August 29, 2015 at 8:05 am

      5 stars
      These tarts look amazing!

      I always forget about the whole butter is dairy thing, too. For some reason I always put it in category of its own, and it's so good it really does deserve its own category. 🙂

      Reply
      • Flavour & Savour

        August 29, 2015 at 8:09 am

        Thanks for your kind comment, Kristen!

        Reply
    2. Darina

      February 10, 2015 at 10:25 pm

      These look amazing! Lemon tarts are one of my favourite desserts ever and the coconut cream is a great flavour complement and even better--dairy free. Love!

      Reply
      • Flavour & Savour

        February 11, 2015 at 7:39 am

        Coconut to the rescue when trying to create dairy-free desserts!

        Reply
    3. Kathy @ Beyond the Chicken Coop

      February 08, 2015 at 6:21 am

      So Cute! I love anything with lemon....especially in a dessert!

      Reply
      • Flavour & Savour

        February 08, 2015 at 7:05 am

        Thanks, Kathy! Lemon just makes everything taste so fresh, especially in the winter!

        Reply
    4. Kelly - Life Made Sweeter

      February 08, 2015 at 1:10 am

      I absolutely adore lemon desserts especially lemon curd! Blueberries and lemon are such an amazing combo too! Love these tarts 🙂

      Reply
    5. Cecilia

      February 07, 2015 at 9:38 am

      5 stars
      I love lemon tarts of all kinds, but your recipe looks like the one I definitely want to make. Thank you so much for sharing it. I will come back and tell how it turned out to be ...

      Reply
      • Flavour & Savour

        February 07, 2015 at 12:20 pm

        Hi Cecilia,
        Oh! Please do! And if you're an instagrammer, take a picture and tag it #flavourandsavour I'd love to see what you create!

        Reply

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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