Grain Free Lemon Tartlets

Grain Free Lemon Tartlets, made with a honey-sweetened lemon curd and a grain free ginger cookie crumb crust, make a great paleo-friendly, party dessert.

These tartlets are so cute, but they are definitely on the sweeter side. I like that they are small enough to eat without utensils, so they’re great to serve at a party. My kids and my husband liked them and said I should post them, so here you go!

I used a mini muffin tin for these tartlets. First I tried to mold the grain free crumb crust directly in the tin, but they fell apart when I tried to remove them, so I decided to line the tin cups with mini cupcake wrappers for easy removal.

For the filling, you will need to make my Honey Sweetened Lemon Curd.

For the crust, you will need to make a batch of my Paleo Gingersnap Cookies recipe.

Be sure that the cookies are completely frozen, or they will not make crumbs in the food processor. They are chewy, so they will just glob together.

For step-by step instructions with photos, scroll down past the recipe.

Print Recipe

Grain Free Lemon Tartlets

Ingredients

• 12 Grain Free Ginger Cookies frozen
• 1 Batch of Honey Sweetened Lemon Curd
• 4 Tbs melted coconut oil or grass-fed, pasture-raised butter, plus enough to grease the cupcake wrappers
• I recommend using organic ingredients when possible.

Instructions

• Using the blade attachment on a food processor, pulse the frozen cookies until they are the size of coffee grounds.
• Add melted coconut oil and process until the ingredients come together.
• Line a mini muffin tin with mini cupcake papers; brush the insides of the cupcake papers with melted coconut oil.
• Add 1 Tbs of “dough” each, to 24 cupcake wrappers.
• Using your fingers, press the dough into the bottom of the paper and up, the sides.
• Add one Tbs of Honey Sweetened Paleo Lemon Curd to each tartlet crust.
• Transfer the tin to the refrigerator until thoroughly chilled.
• Remove the chilled tartlets from the cupcake wrappers, just before serving.

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Step-by step instructions with photos:

Using the blade attachment on a food processor, pulse the frozen cookies until they are the size of coffee grounds.

Add melted coconut oil and process until the ingredients come together.

Line a mini muffin tin with mini cupcake papers; brush the insides of the wrappers with melted coconut oil.

Add 1 Tbs of “dough” each, to 24 cupcake wrappers.

Using your fingers, press the dough into the bottom of the paper and up, the sides.

Add one Tbs of Honey Sweetened Paleo Lemon Curd to each tartlet crust.

Transfer the tin to the refrigerator until thoroughly chilled.

Remove the chilled tartlets from the cupcake wrappers, just before serving.