Mini Lemon Tart Recipe (with Crème Fraîche)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Start by preparing the tart dough with soft unsalted butter, not liquid but not too hard.

Add sifted powdered sugar to the butter and mix until smooth, ensuring no chunks of butter remain.

Cut open a vanilla bean, scrape the seeds, and add them to the butter mixture.

Mix until everything is homogenized, scraping the paddle as needed.

Add eggs to the mixture and mix until combined.

Incorporate almond flour into the dough.

Gradually add all-purpose flour while mixing on low speed to avoid overworking the dough.

Once mixed, take the bowl out and ensure all flour is incorporated by mixing with your hands.

Chill the dough in the cooler for about 2 hours until completely hard.

After chilling, divide the dough into four pieces.

Roll out each piece on a floured surface to about a sixteenth of an inch thick.

Use a tart ring to cut the dough into circles, ensuring the dough is slightly larger than the ring for proper fitting.

Press the dough into the tart ring, ensuring a 90-degree angle from the sides to the bottom.

Trim excess dough with a knife from inside to outside, creating a small gap between the dough and the ring for easier unmolding.

Bake the tart shells in the oven at 325°F for about 15 minutes until lightly golden.

Prepare the lemon curd by combining fresh lemon juice, granulated sugar, and lemon zest in a saucepan and bringing it to a boil.

Temper the eggs by adding a third of the boiling lemon mixture to the eggs, mixing well before returning it to the saucepan.

Cook the lemon curd over medium heat, whisking constantly until it thickens and boils for about 30 seconds.

Remove from heat and mix in soft butter until smooth.

Fill the baked tart shells with the warm lemon curd and refrigerate to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens