Yesterday it was almost 90 here in Boulder, and there was no way that I wanted to be outside, so I decided to do some baking.We have raspberries growing in our backyard so I thought what a better way to use them then to make some gluten free lemon raspberry tarts.
I couldn’t find my tarte pans so I decided to make them in mini-cupcake tins instead. They turned out so good that I thought I would share the recipe with you guys. So here it is:
Gluten Free Lemon Raspberry Tarts Recipe:
You will need:
Crust:
1 large egg, at room temperature
1/3 Cup sugar
5 1/2 Tbsp unsalted butter (room temperature)
1/8 tsp baking soda
1 1/3 cups all-purpose flour (I used my favorite gluten free flour from Outrageous Baking)
Lemon Curd filling:
3 large eggs
1/3 cup sugar
1 tsp grated lemon zest
1/2 cup fresh lemon juice (3-4 lemons)
6 Tbsp unsalted butter
Pinch of Salt
Garnishes:
Whipped cream (you can make you own if you want)
Rasberries
Mint leaves
Directions:
Lemon Curd:
1. In a medium saucepan, whisk together 3 eggs, 1/3 sugar, a pinch of salt, and lemon zest until the mixture is smooth. (do not put the pan on heat yet)
2. Whisk in 1/2 cup strained lemon juice and 6 Tbsp of butter. Cook over medium, whisking constantly until the butter is melted. Bring the mixture to a simmer for a few seconds or until it thickens before removing it from the heat. Strain the mixture though a fine sieve into a medium bowl, then let cool in the fridge.
Tart Crust:
Pre-heat the Oven to 350˚F.
1. In the bowl of your electric mixer or with a hand held mixer whisk together 1 egg with 1/3 cup sugar until smooth.
2. Add in 5 1/2 Tbsp softened butter and mix on medium/high speed until creamy.
3. Add a generous pinch of baking soda along with the 1 1/3 cups of flour (1/3 cup at a time). Mix on Medium/high for 3-5 minutes or until the mixture is smooth.
4. If your cupcake tin is not non-stick then grease it with some butter. Use your hands to roll dough into gum-ball-sized pieces and place them into the mini-cupcake dishes. If the dough is too sticky add more flour. Smooth the dough balls evenly into the dishes making a large well in the dough (I didn’t make mine deep enough and the dough rose too much).
7. Bake at 350˚F for 10-15 minutes, or until edges are golden. Tip cookies onto a large cutting board and turn them over. Let them cool to room temperature before filling. They will cool faster on a wire rack.
Garnishing:
- Once the crusts are cool fill them with a small spoonful of lemon curd. Top with whipped cream and a raspberry and/or mint leaf. (it was so hot out that my ripped cream fell so make sure that you keep them refrigerated until the last second before serving)
I got the original lemon raspberry tart recipe from Natashas Kitchen and then modified it to make it gluten free.
