Amazing tartlets that combine a uniquely crunchy base with a delicious velvety lemon curd that keeps the “freshness” of the lemon and melts in your mouth!. They will drive everyone crazy!

Delicious and easy lemon tartlets. An ideal dessert that will impress even the most demanding!

The base is not too sweet to balance with the sweet Lemon Curd (see recipe here). The aroma floods in every bite.

Those who love the taste of lemon with these easy tartlets will be delighted. For the summer I suggest serving them with vanilla ice cream (see recipe here).

Below I have the most perfect recipe for lemon tartlets, which makes about 12 pieces. But I suggest you to make them double as I did. No one can eat just one!


Yields12 ServingsDifficultyBeginner

Prep Time20 minsCook Time20 minsTotal Time40 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for dough
 125 g gluten-free flour, better is a flour for pastries
 25 g gluten-free almond flour (or half the amount for gluten-free flour)
 ¼ tbsp xanthan gum (omit if your gluten-free flour mix already had it)
 1 ½ tbsp icing sugar
 65 g butter, very cold
 1 egg
 1 pinch sea salt
 ½ lemon, zest only (prefer organic and unwaxed)
for filling

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Sift the flour into a large bowl and mix it with the xanthan gum.

2

Add the frozen butter into small cubes. Rub the butter with the flour until the mixture resembles breadcrumbs.

3

Sift the icing sugar on top.

4

Add the lemon zest and rub again so all ingredients come together.

5

Beat the egg in a separate bowl and add it gradually. Use a fork or a spoon to knead/mix it until it forms a ball of dough that may be slightly sticky.

6

Wrap the dough in cling wrap film and place it in the fridge for 30 minutes . It’s very important this step because it will make easier to work with the dough.

7

Βutter and dust with gf flour a tin for 12 cupcakes. Place it also in the fridge.

8

Preheat the oven to 200°C/400°F.

9

When the dough is cold enough, roll out into a parchment paper about 3mm/ 1/8” thick or on a floured work surface, or between two shets of lightly floured parchment paper.

10

As for the thickness, I found this rolling pin from Tupperware last year that has both 3mm/ 1/8” & 6mm/ 1/4” rings to make an even sheet.

11

We use a cookie cutter with a diameter of 9-10cm /3.5-4" to cut the bases.

12

Place them carefully at cupcake pan, pressing them gently. Pierce with a fork the bottom of the tartlets.

13

Bake in the oven for about 20 minutes (depending on how powerful your oven is) until golden brown.

14

Let them cool down well. Fill them with Gluten Free Lemon Curd (see recipe here)

Ingredients

for dough
 125 g gluten-free flour, better is a flour for pastries
 25 g gluten-free almond flour (or half the amount for gluten-free flour)
 ¼ tbsp xanthan gum (omit if your gluten-free flour mix already had it)
 1 ½ tbsp icing sugar
 65 g butter, very cold
 1 egg
 1 pinch sea salt
 ½ lemon, zest only (prefer organic and unwaxed)
for filling

Directions

1

Sift the flour into a large bowl and mix it with the xanthan gum.

2

Add the frozen butter into small cubes. Rub the butter with the flour until the mixture resembles breadcrumbs.

3

Sift the icing sugar on top.

4

Add the lemon zest and rub again so all ingredients come together.

5

Beat the egg in a separate bowl and add it gradually. Use a fork or a spoon to knead/mix it until it forms a ball of dough that may be slightly sticky.

6

Wrap the dough in cling wrap film and place it in the fridge for 30 minutes . It’s very important this step because it will make easier to work with the dough.

7

Βutter and dust with gf flour a tin for 12 cupcakes. Place it also in the fridge.

8

Preheat the oven to 200°C/400°F.

9

When the dough is cold enough, roll out into a parchment paper about 3mm/ 1/8” thick or on a floured work surface, or between two shets of lightly floured parchment paper.

10

As for the thickness, I found this rolling pin from Tupperware last year that has both 3mm/ 1/8” & 6mm/ 1/4” rings to make an even sheet.

11

We use a cookie cutter with a diameter of 9-10cm /3.5-4" to cut the bases.

12

Place them carefully at cupcake pan, pressing them gently. Pierce with a fork the bottom of the tartlets.

13

Bake in the oven for about 20 minutes (depending on how powerful your oven is) until golden brown.

14

Let them cool down well. Fill them with Gluten Free Lemon Curd (see recipe here)

Gluten Free Lemon Tartlets
  • Don’t forget to sift the flour always.
  • Almond flour gives a crunchier texture. If you want, you can replace it with half the amount of gf flour.
  • The dough for the tartlets is not so sweet because the Lemon Curd (see recipe here) is quite sweet and comes into balance.
  • If you don’t have a cookie cutter with a diameter of 9-10cm/3.5-4”, you can use a glass or a cup with this diameter.
  • Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.

Good Luck and Bon Appétit!!!

Did you make this recipe?

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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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