Mini Lemon Tartlets

🧂 Ingredients

• ¼ recipe gluten free pie crust
• ½ cup white rice flour
• 1 recipe lemon curd
• berries

  (blueberries, raspberries, blackberries, and/or strawberries)
• heavy whipping cream

  (optional, for garnish)
• meringue

  (optional, for garnish)

Instructions

• 1 Preheat oven to 425°F (218°). The mini muffin pan should not need any special
  preparation.
• 2 Roll out the pie dough with a rolling pin in the rice flour, generously allowing
  it to be absorbed as you coat the rolling pin and frequently flip the dough over
  from side to side.
• 3 Using a well-floured round cookie cutter, cut out round shapes from the dough,
  and place them into the tiny cups of a mini muffin pan.
• 4 Dock the crust by poking each one with a fork a couple of times at roughly 90°
  angles to keep the empty crust from puffing up on the bottom during baking.
• 5 Bake the mini tart shells in the preheated oven for 7 minutes, or until they are
  beginning to brown around the edges. Set them aside to cool before removing them
  from the pan.
• 6 To remove the cooled shells from the mini muffin pan, gently place an inverted
  cookie sheet over them and tip them out upside down onto the cookie sheet.
• 7 Prepare the Lemon Curd according to recipe directions.
• 8 Spoon a little lemon curd into each baked shell with a small spoon. A ½ teaspoon
  is about the right size.
• 9 Garnish each tartlet with a berry, whipped cream, or meringue.
• 10 For the simplest, prettiest garnish, simply set a fresh berry onto the top of
  each filled tartlet.
• 11 If you wish to garnish some tartlets with whipped cream, whip some heavy
  whipping cream and a few drops of maple syrup or sugar in a chilled bowl until
  stiff peaks form. Pipe or spoon a dollop onto each filled mini tart.
• 12 Alternatively, you may also choose to make meringue with some of the egg white
  left over from the lemon curd. Beat the egg white in a clean bowl with clean
  beaters until stiff peaks form. Pipe or spoon a dollop onto each filled mini
  tart. Place the meringue-topped tartlets onto a baking sheet and bake in a 350°F
  (177°C) oven for a few minutes until the meringue starts to turn golden in
  colour.

Nutrition Info