Chocolaty tartlets made with almond flour and filled with the best lemon curd I have ever had!
Keyword: Gluten Free, Paleo
7.5 mm (3-inches) tartlet pan with removable bottom
½ (120 ml)cupLemon juice
½ (120 ml)cupHoney
Pinch of salt
1 ¼ (130gr)cupAlmond flour
⅓ (35g)cupCocoa powder
¼ (45g)cupPalm shortening
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.