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. Raspberries would be delicious, too, don’t you think?
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.
I’ve had these cute mini pedestal stands for cupcakes for a while, but you can buy similar ones here.
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