When I was a child, yellow was my favourite colour, along with red. My mum always said that I would paint anything using these two colours: a house, my family, a river, a tree… basically, I saw the world in red and yellow colours!
It’s interesting because, the Solar plexus chakra is associated with yellow colour, which on a spiritual level represents the element of fire, and I’m Aries which is a fire sign, so…it’s not surprising that I had that strong connection with these colours in my childhood!
Yellow also symbolises happiness, clarity, energy, positivity, and it’s the colour of the sunshine.
“How wonderful yellow is. It stands for the sun.”-Vincent Van Gogh
I made these gluten-free lemon tartlets a couple of months ago in a rainy and grey day but, it was only yesterday when I edited them, and wow… look at these beauties, it looks like I shot these tartlets yesterday when the sun shined brightly and the temperature hit 30C.
The recipe I’m sharing is from My Paleo Patisserie, my favourite cookbook ever. I made these chocolaty tartlets shells using almond flour and then filling them with the best lemon curd I have ever had. Honestly, it is truly delicious!
I hope you like them!
Lemon tartlets (GF, Paleo)
- Candy thermometer
- 7.5 mm (3-inches) tartlet pan with removable bottom
- ½ (120 ml) cup Lemon juice
- ½ (120 ml) cup Honey
- 3 Large Egg yolks
- 2 Large Eggs
- Pinch of salt
- 6 Tbsp Palm shortening
- 1 ¼ (130gr) cup Almond flour
- ⅓ (35g) cup Cocoa powder
- 3 tbsp Maple sugar
- ¼ (45g) cup Palm shortening
- 1 Large Egg Yolk
- 1 tbsp Cold water
- 1 Tsp Vanilla extract
- Preheat the oven to 160 °C (320 °F).
- In a large bowl, whisk together the flour, cocoa, maple sugar, and salt until blended. Add the remaining ingredients and mix with a wooden spoon until a soft dough has formed. Gather up the dough, wrap in plastic, and chill for about 10 minutes.
- Divide the dough into six equal portions and shape into the tartlet pans to a thickness of about 3 mm (⅛ inch).
- Bake for 18 to 20 minutes or till golden all over.TIP: Times can vary according to the thickness of the dough. For best results, rotate the pans halfway through baking.
- Remove from the oven, let cool in the pans, and then gently remove from the pans.
- Set aside a medium-sized bowl and a fine-mesh sieve. Bring about 5 cms (2 inches) of water to a simmer in a medium-sized saucepan.
- In a large heatproof bowl, whisk together the lemon juice, maple syrup, egg yolks, whole eggs, and salt. Whisk in the shortening by the tablespoon, then place the bowl over the simmering water and continue whisking till completely melted. Continue heating the mixture, whisking constantly, till it thickens and reaches about 76 °C (170 °F) on a candy thermometer, 7 to 10 minutes.
- Pour the curd through the fine-mesh sieve and chill. It will thicken further as it cools.
- Lemon curd can be stored in a covered container in the fridge for up to a week.