Happy Holidays!
We will be closed the week of Christmas to give our staff a well deserved break and time with their families, therefore we will not be shipping any orders. We will ship on the 30th to all orders West of the Mississippi and then resume normal shipping the week of the 6th.

Gluten-Free Lemon Raspberry Tarts

 

tart with berry
Print Pin
1 from 2 votes

Gluten Free Lemon Raspberry Tarts

Ingredients

Crust

  • large egg at room temperature
  • 1/3 Cup sugar
  • 5 1/2 Tbsp  unsalted butter room temperature
  • 1/8 tsp baking soda
  • 1 1/3 cups all-purpose flour I used my favorite gluten free flour from Outrageous Baking

Lemon Curd filling

  • 3 large eggs
  • 1/3 cup sugar
  • 1 tsp grated lemon zest
  • 1/2 cup fresh lemon juice 3-4 lemons
  • 6 Tbsp unsalted butter
  • Pinch of Salt

Instructions

Lemon Curd

  • In a medium saucepan, whisk together 3 eggs, 1/3 sugar, a pinch of salt, and lemon zest until the mixture is smooth. (do not put the pan on heat yet)
  • Whisk in 1/2 cup strained lemon juice and 6 Tbsp of butter. Cook over medium, whisking constantly until the butter is melted. Bring the mixture to a simmer for a few seconds or until it thickens before removing it from the heat. Strain the mixture though a fine sieve into a medium bowl, then let cool in the fridge.

Tart Crust

  • Pre-heat the Oven to 350˚F.
  • In the bowl of your electric mixer or with a hand held mixer whisk together 1 egg with 1/3 cup sugar until smooth.
  • Add in  5 1/2 Tbsp softened butter and mix on medium/high speed until creamy.
  • Add a generous pinch of baking soda along with the 1 1/3 cups of flour (1/3 cup at a time). Mix on Medium/high for 3-5 minutes or until the mixture is smooth.
  • If your cupcake tin is not non-stick then grease it with some butter. Use your hands to roll dough into gum-ball-sized pieces and place them into the mini-cupcake dishes.  If the dough is too sticky add more flour. Smooth the dough balls evenly into the dishes making a large well in the dough (I didn't make mine deep enough and the dough rose too much).
  • Bake at 350˚F for 10-15 minutes, or until edges are golden. Tip cookies onto a large cutting board and turn them over. Let them cool to room temperature before filling. They will cool faster on a wire rack.

Garnishing

  • Once the crusts are cool fill them with a small spoonful of lemon curd. Top with whipped cream and a raspberry and/or mint leaf. (it was so hot out that my ripped cream fell so make sure that you keep them refrigerated until the last second before serving)