Healthy Lemon Tarts

5 from 2 votes

Crispy flaky tart shells filled with luscious tangy lemon curd. Both the shells and the lemon curd are made with better ingredients and they're refined sugar-free. The nutty touch from the spelt tart shells is just perfect with the refreshing lemon. Yum!

Prep Time30

Cook Time30

Resting Time3

Servings: tarts

Author: Bea & Marco

Ingredients

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)

Instructions

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!

Assembling

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.

Notes

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.

Nutrition