Name: Lemon Curd Tart with Fresh Berries
Ingredients: one batch of lemon curd (recipe here); 2 cups almond flour (I use THIS brand); 1/4 cup arrowroot powder (like this); 1/2 tsp unrefined salt; 1 egg, whisked; 2 tbsp maple syrup or honey; 6 tbsp ghee or coconut oil; fresh berries

Ingredients

Scale

one batch of lemon curd (recipe here)
2 cups almond flour (I use THIS brand)
1/4 cup arrowroot powder (like this)
1/2 tsp unrefined salt
1 egg, whisked
2 tbsp maple syrup or honey
6 tbsp ghee or coconut oil
fresh berries

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Instructions

Prepare lemon curd and place in fridge to thicken. This can be done 1-3 days in advance, but allow at least 4 hours.
To make crust: Preheat oven to 350’F. Place almond flour, arrowroot, and salt in food processor. Pulse a few times to combine.
Add whisked egg, honey/maple syrup, and ghee/coconut oil. Pulse again several times until mixture starts to form a ball and sticks together.
Press this dough into a 9 inch tart pan, making sure to build up the sides nicely. Prick holes in the bottom of the crust with a fork to prevent the crust from rising up.
Bake for 13-15 minutes, until just beginning to get golden. Allow to cool completely.
To assemble tart: Remove lemon curd from fridge and stir to remove any lumps. Spread curd evenly over the bottom of the cooled crust. Arrange your favorite fresh berries on top. Serve and enjoy!