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.
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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.
I love adding a whole, unprocessed and healthy twist to classic recipes. My food is often grain-free, usually gluten-free, and always unprocessed.
Can this crust hold up in the oven for a baked cheesecake or will it be too soft since the cookies defrost? Cheesecake will be thoroughly chilled after baking.
I have not tried these in a baked crust. If you do try it, I would suggest using a foil mini muffin wrapper because when baking, the cookies will likely release oil and the foil will help prevent the wrapper from looking greasy. I would also serve the mini cheesecakes in the wrappers so they hold together. If you do try it, let us know how they turn out! Good luck!