Blackberry Lemon Tarts

What you'll need:

Lemon filling:

  • 1 Cup Sweetener 
  • 1 TBSP xanthan gum or any thickening agent
  • 1 Cup water 
  • 4 Large egg yolks slightly beaten 
  • 1/3 Cup fresh lemon juice 
  • 2 TBSP unsalted butter 
  • 1 Cup Heavy cream whipped

Directions For Lemon Curd:

  1. In a small sauce pan combine the sugar, xantham gum and water. Bring to a boil, stir and cook for 2 minutes or until thickened.
  2. Remove from heat, add the egg yolks and stir.
  3. Bring to a boil, constantly stirring for 2 minutes.
  4. Remove from heat, add in the lemon juice & butter. Stir and set aside to cool.
  5. Once cooled fold in 1 cup of whipped heavy cream

 

    How to prepare:

    1. Preheat oven to 350 degrees
    2. Prepare cookies according to package instructions plus 1 extra TBSP butter, brown sugar substitute and pecans. Press the cookie dough into 12 sections of a mini cupcake pan
    3. Bake for 8 minutes then carefully press bottoms & sides against the pan creating a well, bake for another 4 minutes
    4. Let tarts cool slightly then pour lemon filling into the shell and chill until set
    5. Top with whipped cream and a blackberry 

    Photo and recipe: @strickley.sara

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