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Lemon Tartlets {Paleo/AIP}

May 4, 2014 by predominantlypaleo 15 Comments

 

Mother’s Day is just around the corner and the menu planning has begun! I love that Mother’s day comes when the days are longer and the sun is warmer. Brunch is always a fun meal to celebrate this day as well, surrounded by family and friends and lots of smiling faces if we are lucky!

This is a tasty cool treat that is both refreshing and also completely clean eatin’. Allergen friendly, the whole crew can nosh away without worry. And lemon is the perfect Spring treat, both refreshing and excellent at palate cleansing!

You will need a mini-tray of some sort for this…I recommend using silicone because the tartlets are easy to pop out once chilled. I used this one.

Ingredients:

Crust:

  • 1/4 cup shredded unsweetened coconut
  • 1 tablespoon + 1 teaspoon local raw honey (keep honey for AIP but for Vegan option, switch out honey to maple syrup)
  • 2 teaspoons coconut (melted) or avocado oil

Filling:

  • 1/4 cup lemon juice
  • 1/4 cup coconut oil melted
  • 1 tablespoon lemon zest (or more)
  • 1/4 cup local raw honey (keep honey for AIP but for Vegan option, switch out honey to maple syrup)
  • 2 tablespoons coconut cream (the cream separates from the top in a can of full fat coconut milk)
  1. Preheat oven to 350
  2. Combine crust ingredients and press into each cavity in your silicone tray
  3. Bake crust(s) for 10 minutes and remove to cool
  4. While crusts are baking, prepare the filling by combining the filling ingredients
  5. Spoon filling to top each crust and chill in freezer or refrigerator for half an hour
  6. Keep chilled until serving as filling can melt if overheated
  7. Enjoy!

 

Screen Shot 2014-05-03 at 9.49.00 PM

 

 

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Filed Under: aip friendly, dairy free, egg free, gluten free, grain free, nut free, paleo, refined sugar free, treats, vegan, yeast free

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Comments

  1. Corlee Winkler says

    May 8, 2014 at 5:36 pm

    Is there something that can be substituted for the coconut? My niece would really like these, but she is extremely allergic to coconut.

    Reply
    • predominantlypaleo says

      May 8, 2014 at 6:26 pm

      Corlee, you could try a nut flour based crust but I am not sure what the sub would be in the filling as the coconut oil is what helps the tarts firm up. I suppose you could try an egg based custard filling, but I do not have an exact recipe to offer at the moment. Good luck!!

      Reply
  2. Samantha says

    June 13, 2014 at 4:19 am

    Hi, I am just wondering what the measurement is for the coconut oil in the filling, it says a !/4 but is it a cup, tablespoon etc. Thanks

    Looking forward to trying them 🙂

    Reply
    • predominantlypaleo says

      June 13, 2014 at 12:40 pm

      Samantha corrected! Thanks. 1/4 cup 🙂

      Reply
  3. Samantha says

    July 16, 2014 at 11:53 pm

    I finally got around to making these but they where a disaster, they didn’t set. When doing the crust do you need to go up the sides of the tray? I only put it on the base. How many is it supposed to make? I found that there didn’t seem to be enough crumbs for the amount of filling. Is it better to put it in the freezer rather than the fridge to get them to set, could this be why mine didn’t set? It looked like the coconut oil rose to the top, which set but underneath was runny. The flavours where awesome though!

    Reply
    • predominantlypaleo says

      July 17, 2014 at 12:01 am

      Hi Samantha, my filling sits on top of the crumb crust. It is possible your fridge runs a little warmer than mine, but I cannot say for sure what was “off”. You could certainly try using your freezer to help them get more solid. They will melt outside or in a very warm room (over 80, let’s say) because of the nature of the coconut oil. But chilled they should take the form of the mold.

      Reply
      • Samantha says

        July 30, 2014 at 10:35 pm

        thanks for the feedback, how many do you get out of a batch?

        Reply
        • predominantlypaleo says

          July 31, 2014 at 2:56 pm

          I believe I got a dozen, if I recall correctly.

          Reply
  4. Cookie says

    March 12, 2016 at 10:22 am

    I tried making these today and it didnt work out at all..? I only got enough “dough” for 4 crusts (thinly packed, only about 0,5 cm, at the bottom of a standard cupcake tray. didnt even pack the dough up on the sides of the moulds, only at the bottom!) I dont understand how thinly youre supposed to pack it in order to get a dozen, but there must be a mistake in the recipe somewhere I think. The crust didnt firm up in the oven either, even though I cooked it until it was almost brown!

    Reply
    • predominantlypaleo says

      March 17, 2016 at 8:19 pm

      Sorry to hear you had a bad experience. I’m not sure what went wrong, I’ve made them many times.

      Reply
    • Izza says

      March 29, 2016 at 8:30 pm

      You’re supposed to use a mini tray, not standard.

      Reply
    • Lydia says

      May 9, 2021 at 3:24 am

      Hi, The top hardened with the coconut oil and the lemon went underneath the crumb. Any tips? I let the base cool down, added the mixture and then put them in the freezer to set. Thanks!

      Reply
  5. Annabel says

    January 20, 2021 at 1:53 pm

    Is there anything missing on the CRUST explaining? It says “1 tablespoon + 1 tablespoon honey” I what is the first table spoon of?

    Reply
    • predominantlypaleo says

      January 27, 2021 at 3:33 pm

      Hi Annabel, it’s 1 tablespoon plus 1 teaspoon, so a little more than a tablespoon of honey. Hope that helps!

      Reply

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  1. Throw a (Paleo) Downton Abbey Viewing Party | Easily Paleo... says:
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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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