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Gluten-Free Lemon Raspberry Tarts

 

tart with berry
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1 from 2 votes

Gluten Free Lemon Raspberry Tarts

Servings 0

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)