Author:
Christine None
Ingredients
- 2 eggs
- 2 egg yolks
- ⅓ cup raw honey
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1/2 cup fresh lemon juice
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Zest from 2 lemons
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Pinch of unrefined sea salt
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6 tbs La Tourangelle Coconut Oil
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1 1/2 cups almond flour
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1 1/2 cups AP flour
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1/2 teaspoon baking powder
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1/2 cup cane sugar
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Finely grated zest of one lemon
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1/2 teaspoon kosher salt
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11 tablespoons cold butter, cubed
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3 tbsp La Tourangelle Pecan Oil, plus extra for greasing tartlet pans
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2 pasture-raised egg yolks
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1 teaspoon vanilla extract
For the Lemond Curd
For the Tartlet Shell
Directions
For the Lemon Curd
- In a small pan, whisk together eggs, yolks, honey, lemon juice, salt and zest. Add La Tourangelle Virgin Coconut oil and turn heat to low.
Cook on low until fat is completely melted, stirring constantly.
- Turn heat to medium and continue to cook and stir until mixture thickens (about another 5-7 minutes).
- Immediately strain through a sieve and refrigerate. The curd will thicken even more when it sets.
For the Tartlet Shell
Lightly grease tartlet pans with removable bottoms with pecan oil. Preheat oven to 350 degrees F.
Toast almond flour in a dry skillet over medium-low heat, stirring at intervals once the pan is hot. When the almond meal becomes fragrant and turns more toasty golden, about 5-7 minutes, transfer to a dish and set aside.
Blitz 1/2 cup flour until finely ground. Add the remaining flour, sugar, lemon zest, salt, and baking powder and process until uniform. Add cubed butter and pulse until the mixture resembles fine crumbs. Add oil, the egg yolks, and vanilla extract, and pulse until dough begins to come together.
Gather dough into a ball on a work surface, then divide it into 5 equal pieces. Press first dough mound into mini tart pan, pressing evenly to the base and up the sides. Repeat with remaining tart shells, then refrigerate for 10 minutes. Bake pastries for 25 minutes or until they are fragrant, golden brown, and set. Cool the tartlets on a wire rack.