Place the pan in the refrigerator and chill for 1 hour.Divide the dough between the muffin liners (this should be about 14 grams each) and press all the way up the sides and over the bottom of the liners.It will be crumbly but should clump together when pressed. Add the white whole wheat and almond flour and continue beating until well combined.Using a stand mixer or an electric hand mixer, beat the butter and sugar together at medium speed until well combined.Note that this dough doesn't work very well in a normal sized muffin pan. Get out a mini muffin pan and line it with 24 mini muffin liners.1/2 cup (120 milliliters) whipping or heavy cream, optional.1/2 cup (55 grams) almond flour (or almond meal if you don't mind speckles of almond skin).1 cup + 1 tablespoon (134 grams) white whole wheat flour or all-purpose flour.1/3 cup (67 grams) granulated sugar or raw sugar.1/2 cup (113 grams) unsalted butter, softened.If you need something gluten-free, check out this keto lemon meringue pie! I’ve also got these delightful paleo mini lemon tarts. I went with lemon just because it’s my favorite and as I’ve mentioned oodles of times, it’s so darn bright and cheery. You could probably use whatever type of citrus juice and zest in the curd that you want. You bake them up, fill with curd, top with whipped cream, plop on a raspberry and you’re done! I really love tarts and pies with no-bake filling – they’re so difficult to mess up.įor the filling, I used this honey sweetened lemon curd. The base of these mini tarts is a cookie-like crust. She’s due next Thursday with her second little one and since I can’t be there in real life, I thought a virtual baby shower would be the next best thing!Ĭaroline mentioned in her lemon poppy seed muffin post that she’s been craving citrus and apparently it’s a pregnancy thing, hence the citrus theme. We were roommates at Blog Her Food in 2013 and after that, I went out to South Carolina and spent a week at her place. I’ve followed her blog since before I started blogging and one of her posts was what actually inspired me to start with food photography and blogging. Today a group of bloggers and I are throwing a baby shower for Caroline of Chocolate & Carrots. These mini lemon curd tarts have a soft and chewy cookie-like crust and are 100% whole grain! Dust with confectioners' sugar and garnish with finely grated lemon zest. Fill each pastry cup with lemon curd and top with a blackberry.Once cooled, carefully cut around the inner circle and push it down inside the pastry creating a nice little opening for adding the lemon curd.Brush each pastry with the beaten egg and bake in the preheated oven for 15 minutes until nicely browned and puffed. Using a smaller round cookie cutter, cut out inner circles in each and leave the inner circle in place. Place the circles on the parchment lined baking sheet. Using a round cookie cutter the size you want your tarts (I used a 2" round cutter), cut out as many circles as you can. Allow puff pastry to thaw for about 5 minutes until you are able to unfold the pastry and lay flat.Preheat oven to 400☏ and line a baking sheet with parchment paper. Tip: Make the Luscious Lemon Curd ahead of time so it has time to chill.Lemon Blackberry Mini Tarts By Life Tastes Good
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |