Gluten Free Lemon Coconut Tarts

Gluten Free Lemon Coconut Tarts

Desserts in our house are sometimes difficult as we have one lemon and coconut lover and one chocolate lover.  The nice thing about these gluten free coconut tarts is that you can fill them with anything.  The flavor of lemon we added to the tarts was delicious and the recipe was simple to make.

 

Coconut Crust Ingredients:

Lemon Curd Ingredients:

  • juice of 2 lemons, strained through a fine sieve
  • 3/4 cup Wholesome Sweeteners Organic Sugar
  • 3 large organic egg yolks
  • 1 large organic egg (white and yolk)
  • 1 tbsp organic butter
  • zest of 2 lemons

Garnish Ingredients:

  • 24 organic raspberries (or any berry you prefer)

Spray 24 cup mini muffin tin thoroughly with coconut baking spray. and preheat he oven to 350 degrees.
In large bowl, stir together coconut, egg whites, sugar, almond flour, and vanilla (it should stick together when pressed and/or squeezed).

Divide mixture evenly over 24 mini muffins, pressing mixture into bottom and up sides of muffins cups to form the crust. If the mixture is too sticky, moisten your fingers slightly with water to make forming them easier.

Bake for 10-13 minutes, until top edges are deep golden brown and bottoms are just starting to brown. (If the crusts lose their shape too much while baking, use the back of a small spoon to quickly press the middles down slightly while they are hot to make a little dip to put the lemon curd in).

Cool crusts completely in pan on wire rack before removing gently by running a knife around the edges and popping them out.

While they are cooling, make the LEMON CURD:

Zest lemons and set zest aside.

Place strained lemon juice, sugar, butter and egg yolks in a small saucepan. Heat on low, stirring constantly until it has thickened (about 10 minutes). Remove from heat and add the lemon zest.

Remove from heat and allow to cool slightly.  Divide lemon curd evenly into tarts, approximately 1 tsp per tart.

Top with fresh raspberry right before serving.

Store tarts in the refrigerator.

To make ahead: Coconut Crusts can be made ahead and frozen until needed in an airtight container. The lemon curd can be made up to 2 days in advance and stored in the fridge. Assemble them the day you plan to serve them.

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