These rustic gluten-free lemon tarts are full of a smooth and creamy lemon curd, topped whipped cream, and smothered in a delicious honey blueberry sauce.
When I make a dessert that is gluten-free, I always feel very proud of my self. I feel like a health guru that could rule the world. Anyone else? While this tart recipe is gluten free, it also is refined sugar-free. Who else is excited for a super heathy dessert that doesn’t taste like dirt?
One of the reasons I always feel like super woman when I make a dessert that is ‘healthy’ is that some of my extended family members are athletes and they have given up things like refined sugar and white flour so that they can have a healthier lifestyle. So whenever I have a dessert that I can share with them, I get to do my happy dance. Another healthy dessert is these Vegan Frozen Cheesecake Bites. 🙂
The Gluten Free Crust
Made with walnuts, pecans, and almond meal, this tart crust is naturally gluten-free. Because this crust does not have the structure of a typical flour crust, blind baking the crust is super, super, super important.
What is blind baking? You might not know exactly what blind baking is and that is totally okay. I didn’t know what it was until I got into the practice of making tarts on a semi-regular basis. (4-5 times a year.)
Blind baking helps the tart shell from shrinking and falling. The most important thing that blind baking does is keep the sides of the tart shell upright otherwise there is no shell to place the filling inside.
Here’s how to do it:
- Press the crust into the pans and set in the freeze until solid.
- Cut out a sheet of parchment about 2 inches bigger than the tart shell.
- Place the sheet of parchment inside the tart shell and fill with dried beans or baking weights. Personally, I just used dried beans such as kidney beans.
- The weight of the beans will keep the sides of the tarts from shrinking/falling while they are in the oven.
- Bake the tart shells for about ten minutes. Remove the parchment paper filled with beans from the center of the tart and bake the tart shell for another 5-8 minutes.
Lemon Cream, Lemon Queen
This lemon curd made with honey instead of sugar. An easy replacement that that gives this dessert a rustic flavor. The addition of honey instead of sugar makes this tart a lot healthier too.
Some people like to stress about mixing the lemon cream so fast and so vigorously so that they do not have any small chunks of egg throughout the cream. I personally believe that while you should try to get the least amount of egg chunks in the lemon cream. They are also very easy to remove through the use of a fine mesh sieve, so don’t stress about it.
When you make these rustic gluten free lemon tarts make sure to spread the love on social media! Tag me @rosegoldandvanilla on Instagram and Facebook. Also don’t forget to save this recipe to Pinterest so that you can find it again later!
Rustic Gluten-Free Lemon Tarts
- 1 cup Pecans
- 1 cup Walnuts
- Almond Meal
- ¼ cup Honey
- ¼ cup Coconut Oil
- 4 Eggs
- ⅔ cup Lemon Juice
- 2 tbsp Lemon Zest
- ½ cup Honey
- 1/2 cup Butter (room temperature)
- 1 tsp Pure Vanilla Extract
Honey Blueberry Sauce
- 2 cups Blueberries (fresh or frozen)
- ¼ cup Honey
- 2 tbsp Lemon Juice
- Lightly whipped cream (optional)
- In the blender or food processor crush the pecans and walnuts into small pieces. Add the almond meal, coconut oil, and the honey and blend until combined. Press the dough into 4 four inch tart pans.
- Place the tart shells in the freezer until they are completely solid. (about 15 minutes) While the tart shells are in the freezer preheat the oven to 350° Fahrenheit.
- Line the tart shells with parchment paper and fill with baking weights. (these can be anything from actual baking weights which you can buy on Amazon to dried beans.)
- Bake the tarts for 10-12 minutes. Remove the parchment and baking weights and bake the tart shells for another 10 minutes or until the bottom of the tart has browned ever so slightly. (It will not look done and will cook just a little bit more once you take it out of the oven.)
- Let the tart shells cool.
- While the tart shells cool, combine the eggs, lemon juice, lemon zest, and honey in a small saucepan over medium heat. Let cook until thick and bubbly stirring constantly. Remove from heat. Whisk in the butter and the vanilla. Pour the lemon cream into the cooled tart shells.
- Let the tarts set in the refrigerator for at least one hour.
- Combine the blueberries, lemon juice, and honey. Let the mixture come to a boil on medium-high heat stirring consistently. Remove the sauce from heat when it is thick and bubbly. Allow to cool.
- Serve the tarts with the honey blueberry sauce and lightly whipped cream if desired. The tarts will keep in an airtight container in the refrigerator for up to 5 days.