The dry spell broke and, very last minute, we found ourselves inspired to invite friends for dinner.
Here was my opportunity to use the lemon curd my friend and neighbour recently gave me, made with lemons grown in her yard in the south of France.
I decided to make lemon curd tartlets and, in a moment of thinking outside the box, to make the shells with cookie dough instead of pastry. I couldn’t be more pleased with the results.
Cookie dough tarlet shells, gluten-free
Makes about 10 shells when using 2 1/2 inch wide liners
1/4 cup coconut oil, melted and cooled, or very soft
1/4 cup raw honey or sweetener of your choice
1 tsp vanilla extract
2 cups blanched almond flour
1/2 tsp baking powder
1/4 tsp sea salt
Heat oven to 350 degrees.
Use a non-stick muffin tin, liners, or lightly grease a muffin tin for easy removal. I used silicon liners on a cookie sheet and they kept their shape well.
Mix egg, honey, vanilla, and coconut oil.
Whisk dry ingredients in a separate bowl and add to wet mixture. Combine well until a dough forms.
For a firm dough, chill in the fridge for 15-20 minutes.
Form the dough into small balls and press into each muffin tin or liner to form a cup shape.
Bake in the preheated oven for 9-10 minutes until the centers are almost done and they are light golden.
Remove from the oven and gently press down in the middle of each one with the back of a teaspoon.
Allow to completely cool on a wire rack before removing from liners.
You can fill the tartlets with berries topped with a dollop of whipped cream; chocolate mousse, or lemon curd. Find a recipe for lemon curd here.