Grain Free Lemon Tartlets
Grain Free Ginger Cookies
Honey Sweetened Lemon Curd
melted coconut oil
or grass-fed, pasture-raised butter, plus enough to grease the cupcake wrappers
I recommend using organic ingredients when possible.
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.
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.