These healthy lemon tarts are one of my husband's favorite desserts. He's crazy about lemon desserts!
I'm combining my healthy lemon curd with my healthy whole-grain spelt tart shells to create these beauties. And I'm telling you, they are out of this world delicious!
If you like lemon desserts, consider trying my lemon loaf cake, it's not healthy like these tarts, but once in a while we all want something indulgent and this lemon loaf is awesome!
Texture and flavor - Crispy flaky tarts with luscious tangy lemony filling. So amazing and refreshing. The shells have this nutty flavor that goes really great with the lemony filling.
Size - 10 lemon tarts.
Level - Easy, just using a hand whisk and spatula.
Occasion - Perfect for the summery vibes when you want fresh flavors. Easy to serve at parties and gatherings where everybody can just grab one (or two!) and go.
Lets Talk Ingredients
For the healthy spelt tart shells.
Spelt flour - I use whole-grain spelt flour. You can use white spelt flour, no problem at all.
Sweetener - I use erythritol. You can use Stevia or any other dry sweetener that you prefer. Don't use liquid sweetener as it will affect the texture of the dough.
Butter - I use unsalted butter in all my recipes unless I specifically say otherwise. This gives me the option to control the amount of salt I see needed.
PRO TIPS: Infuse flavors and bring your tart shells to another level by adding citrus zest like lemon, orange, or lime.
For the healthy lemon curd.
Honey - I'm using raw organic honey. It gives this delicious mild sweetness to our lemon curd. You can use maple syrup also.
Lemon - We need lemons for our lemon curd, don't we? Use fresh ones. I don't recommend using on-the-rack lemon juice in a bottle. We want the zest also, and we're going to use lots of it. The lemons that I'm using in this recipe are around fist-sized.
How Advanced Can I Make These?
They are amazing to make in advance. Planning ahead for this easy dessert will make your life way easier.
Tart shells - Make them up to 1 week earlier, and keep them in an air-tight container in the fridge. Or make them as far as 3 months, but keep them frozen.
Lemon curd - Make it up to 2 weeks earlier, and keep it in an air-tight jar in the fridge.
When Should I Fill The Tart Shells?
I would recommend you fill them right before serving, for fresher looks.
But hey, you can also fill them up to 2 days before serving. Keep them chilled in the fridge meanwhile, in an air-tight container.
Watch How To Make Them
Healthy Lemon Tarts
Healthy Lemon Curd
- 2 tablespoon lemon zest , from around 2 lemons
- ½ cup freshly squeezed lemon juice (125 ml)
- ⅓ cup raw organic honey (80 g)
- 2 large eggs
- 3 large eggs yolks
- ¼ cup solid coconut oil (40 g), in small pieces
Healthy Whole-Grain Spelt Tart Shells
- ⅓ cup unsalted butter (75 g), softened
- 2 tablespoon dry sweetener
- 1 large egg yolk , room temperature
- 1 teaspoon vanilla extract
- 1 cup whole-grain spelt flour (130 g)
Healthy Lemon Curd
- Have a small pot with simmering water, cooking on the stove.
- Add all of the ingredients, except coconut oil, into a bowl. Mix with a hand whisk until everything is well combined. Place the bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water.
- Cook for more or less for 10 minutes, whisking continuously. The lemon curd is cooked when it coats the back of a wooden spoon and when you run a finger across it, it leaves a trail.
- Remove from the heat. Immediately add in the solid coconut oil and continue whisking until everything is well mixed. Cover with cling film, making sure it's touching the lemon curd's surface. Chill in the fridge for minimum 2 hours. Give it a brief mix before using.
Healthy Whole-Grain Tart Shells
- Add butter and sweetener into a bowl. Using a spatula, mix everything together. Now add in egg yolk and vanilla extract. Continue mixing. Finally add in flour and bring everything together into a dough. Cover with cling film and chill in the fridge for 30 minutes or until it's manageable.
- Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes.
- Bake in a preheated oven at 340ºF (170ºC), using upper and lower heat, on the lowest rack for 20 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the shells from the moulds by flipping them and tapping a bit on the back of the base to help releasing them. They're ready to be used!
- Spoon some lemon curd into the tast shells. Place a dollop of yogurt and a small slice of lemon on top. Serve immediately or chill in the fridge up to 4 hours before serving.
- Use spoon and level method when measuring the flour (for cup measurement)
- Use a portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Keep the tart shells in an air-tight container, in the fridge for up to 1 week.
- Keep the lemon curd in an air-tight jar, in the fridge for up to 2 weeks.
- Assembled/filled tarts are best consumed immediately or within 2-3 days.
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