If you are looking for a little fancy gluten free treat to make than this recipe is it! These tarts are perfect for a get together with friends, a tea party or a holiday like Easter or Mother’s Day! You can change up the flavor by topping them with different types of fresh fruit or a dollop of whipped cream….or both :)

Lemon is a great flavor for spring. It’s light and refreshing and the perfect finish to a meal. And this gluten free crust is absolutely my favorite! I use it in all my tarts and pies and even savory dishes like pot pie too. If someone didn’t say that it was gluten free you would never know the difference and I love that.

This recipe will make approx. 36 mini tarts. You may have a bit of lemon curd left over but that is a good problem to have. It can easily be frozen and used when needed. It is delicious on yogurt, parfaits, cheesecakes, scones, biscuits…or anywhere else you might want some light lemony deliciousness!

Lemon Curd Recipe

2 - 4 lemons depending on the size
1 1/2 - 2 Tablespoons lemon zest -
1 cups sugar
1 stick unsalted butter at room temperature
4 Eggs
1/2 cup fresh squeezed lemon juice
pinch of salt

THE PREPARATION -

Zest the lemons and mix into the sugar, set aside.
Cream the butter and then beat in the sugar and lemon zest mix.
Add the eggs, 1 at a time and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened (will continue to thicken after cooling), about 8 to 10 minutes. Remove from the heat and let cool a bit.
Transfer to a glass bowl or container, place a layer of plastic wrap on the surface of the lemon curd and refrigerate.

THE GLUTEN FREE CRUST RECIPE

2 1/2 cups (11.5oz) plus extra for rolling, Gluten free flour - I used Bob’s Red Mill 1 to 1 GF flour. For all purpose flour - 2 1/2 cups (11.25oz)
1/2 teaspoon salt
1 tablespoon sugar (optional)
2 sticks (8 ounces) unsalted butter cut into 1/2 inch cubes
1 teaspoon apple cider vinegar
Zest of 1/2 a lemon
1/3 - 1/2 cup cold water

THE PREPARATION -

Put the flour, sea salt, lemon zest,and sugar (if using) in a food processor and pulse to combine.
Sprinkle the cold butter over the flour mix in the food processor. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter. Pulse in the apple cider vinegar.
With the food processor on, drizzle in about 2/3 of the cold water through the tube. Stop the machine once the mixture starts to come together and looks a bit flaky. Give the dough a pinch—if it sticks together, it’s ready to go. If not, turn the machine on again and drizzle in a bit more water. You might not need all of the water (I use the whole 1/2 cup when I weigh the flour), you’re looking for a flaky broken up dough, not a cohesive ball. Don’t over do it :)
Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough into two equal parts and form each into a disk. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes
Using one of the disks, roll it out on a floured work surface. If the dough immediately starts to crack once you start rolling, it’s too cold—give it a few more minutes to warm up. If the edges crack as you roll, simply press them back together to create the rounded shape or patch as needed. Sprinkle the top of the rolled dough lightly with flour if it starts to stick to the rolling pin. Roll to around 1/8 - 1/4 inches.
Cut out 2 1/2 inch disks using a biscuit cutter or round cookie cutter. Form into the mini tart pan by hand. Poke the base of each mini tart a couple of times with a fork.
Bake at 350 for approx 15 min or until golden brown. Let cool completely.