Paleo Mini Lemon Tarts (grain-free, gluten-free, dairy-free)

These paleo mini lemon tarts have an easy press-in crust and are totally honey-sweetened.

These paleo mini lemon tarts have an easy press-in crust and are totally honey-sweetened.

You don’t see me posting too many pies or tarts around here. Chocolate cookie crusts I can do and love. But regular crust? I’m not a huge fan. And paleo crusts… ugh. What a nightmare!

I think the issue is that I prefer sugar cookie-like crusts. With lots of white sugar. That doesn’t work for paleo so I’ve been fiddling with this recipe for waaay too long. Everything I tried was either too crumbly, soggy, totally lacking in flavor, or just plain bad.

Easy Honey-sweetened Paleo Mini Lemon Tarts

When I make anything individual like mini tarts, cookies and the like, I bake one by one so that I can make changes to the recipe as I go. I have to haul almost all my flour and other baking ingredients with me from the US to Germany and those ingredients are way too precious to be making a full batch at a time. ;)

I’ve baked more than 100 mini tart crusts, one at a time, over the past few weeks. And I’m over it. I want to go back to cookies. :D

But I’m finally happy with this crust. I used honey in the crust and a little cinnamon to make it taste slightly reminiscent of a graham cracker crust. But please don’t make this expecting it to taste exactly like a regular graham cracker crust! You’ll be disappointed.

If a paleo crust isn’t your thing, try this Gluten-free Lemon Tart from Fearless Dining for more of a traditional crust!

Honey-sweetened Paleo Mini Lemon Tarts

For these mini lemon tarts, I also tried coconut crusts, macaroon crusts, regular crusts and lemony crusts. The lemon curd has such a strong lemon flavor that you couldn’t taste any flavor in the crusts. The crust recipe below was the exception!

To fill the tarts, I used my paleo lemon curd. I thought I’d take a shortcut this time and change the instructions a bit to make it easier but that was a mistake. It tasted weird and took SO long to make. I should have known there was some kind of reasoning for writing up the recipe I did. So be sure to follow it and don’t get creative. ;)

For another great paleo dessert recipe, try this paleo nectarine tart. It looks amazing!

Paleo Mini Lemon Tarts (grain-free, gluten-free, dairy-free)

Rated 5.0 by 10 readers
Paleo Mini Lemon Tarts (grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 mini tarts

The lemon curd recipe yields enough for 4 teaspoons of curd per tart. If you'd like a more generous portion of curd, double the lemon curd recipe (you'll have some leftover after filling the tarts).


    For the lemon curd:

  • 3 large eggs
  • 1/4 cup (80 grams) honey
  • zest of 2 lemons (about 1 tablespoon)
  • pinch of salt
  • 1/4 cup (56 grams) refined coconut oil or regular unsalted butter (use coconut oil for paleo / dairy-free)
  • 1/3 cup + 1 tablespoon (94 milliliters) freshly squeezed lemon juice
  • For the crust:

  • 3 tablespoons (42 grams) refined coconut oil, softened
  • 2 tablespoons (40 grams) honey
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon salt
  • 1 1/2 cups (150 grams) blanched almond flour


  1. Make the curd. Mix together the eggs, honey, lemon zest and salt in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminum, copper, iron, and steel) utensils when making this recipe. This applies to any recipe with acidic ingredients.
  2. Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
  3. Once melted, stir in the lemon juice.
  4. Cook the lemon curd over medium-low heat, stirring constantly, until it thickens – about 4-10 minutes. It's ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful!
  5. Place a strainer or food mill over the storage container you want to store the curd in. Strain it and then let it cool completely and chill for at least 30 minutes before filling the tart shells.
  6. Prepare the tart crust. Preheat the oven to 350 °F (175 °C) and get out a 12-cup muffin pan. No need to grease it.
  7. In a medium mixing bowl, stir together the coconut oil, honey, cinnamon and salt. Add the almond flour and stir until well combined. The dough will be crumbly but should stick together when pinched.
  8. Divide the dough between the 12 molds (18 grams per cup) and press the dough over the bottom and only about 1/4 or 1/3 up the sides.
  9. Bake for 8-10 minutes or until lightly browned. Remove from the oven and run a knife around the sides of the tarts (this makes dislodging them later easier). Let sit for 10 minutes or until they've hardened and are easy to remove. They should pop right out with the help of a knife.
  10. Let cool completely and then place in the refrigerator for about 20-30 minutes or until firm. Fill with the cold lemon curd (4 teaspoons per cup) shortly before serving. I recommend only filling the crusts a few hours before serving to ensure that the crusts don't get soft. If you want to prepare the crusts ahead of time, don't let the crusts sit at room temperature very long before putting away in an airtight container (they get soft if you let them sit uncovered at room temperature). The lemon curd can be prepared 3 days ahead of serving and refrigerated.

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104 comments on “Paleo Mini Lemon Tarts (grain-free, gluten-free, dairy-free)” — Add one!

2 comments are awaiting moderation!

  • Silva Bieser
    May 14, 2020 @ 6:25 am

    This was so easy, the instructions were very clear! I’ve never made curd before but had no problems, however, I didn’t strain the curd before pouring as I wanted to keep the lemon zest. I took the cheats way and heated up some Anzac biscuits then rolled and pressed them into small muffin tins to cool. It’s very sweet with a very strong lemon flavour. I chose this recipe because I knew it would be quick and not much baking was involved. So glad I tried it! Thank you!

    • Erin replies to Silva Bieser
      May 15, 2020 @ 1:56 pm

      You’re welcome! I’m so happy that you enjoyed it. :) What a great idea to use Anzac biscuits for the crust. Thanks for your comment!

  • Laurie Haisley says
    November 18, 2019 @ 4:24 am

    Can yuou use egg subs for this. Like flax?

    • Erin replies to Laurie Haisley
      November 21, 2019 @ 7:17 pm

      I’m so sorry for just now seeing your question! Unfortunately egg subs don’t work in custard / curd recipes. You’d need to find a vegan recipe. Sorry about that!

  • Connie Liu says
    February 17, 2019 @ 5:35 am

    Hi I am looking for a tart crust that is closer to a non paleo tart, (ie harder, not soft, with a crunch when bite it), can I use your lemon tart crust or the chocolate fudge pie crust? Thanks

    • Erin replies to Connie Liu
      February 23, 2019 @ 7:59 pm

      I’m very sorry for just now seeing your question! I’ve never had a paleo pie crust that’s close to a regular pie crust (and that’s the only thing I haven’t been able to . I’ve tried probably over 100 and haven’t been in love with any of them. Sorry about that and sorry again for my slow reply!

  • Alex says
    January 23, 2019 @ 8:49 am

    Hi there! I’ve been craving lemon tarts for a while and these look amazing. Only thing is I’m not very fond of honey. Do you think it would work if I use maple syrup instead or would that mess with the lemon flavour? Thanks!

    • Erin replies to Alex
      January 28, 2019 @ 8:36 pm

      Hello! I’m so sorry for just now seeing your comment. I haven’t tried it but I think you’re right that it’d mess with the lemon flavor. Honey is also thicker than maple syrup, which also might affect it. I’m not too hopeful about it but I could be wrong!

  • Madison Bockenstedt says
    October 3, 2018 @ 6:07 pm

    Are the crusts supposed to be served at room temperature? After cooling should I leave them out? Thanks.

    • Erin replies to Madison Bockenstedt
      October 4, 2018 @ 9:06 pm

      Sorry for just now seeing your question! Hopefully you found the answer in step 10. :) I recommend keeping them chilled.

  • Layeth
    July 20, 2018 @ 8:22 pm

    Hi Erin, have you tried ginger instead of cinnamon bases?

    • Erin replies to Layeth
      July 20, 2018 @ 9:21 pm

      Hi! I haven’t but it sounds super delicious. :)

  • Lily says
    July 10, 2018 @ 11:47 pm

    These are Devine! I made this 2 weeks ago and am about to make it again tomorrow. The crust is out of this world and want to experiment making different fillings 🙆‍♀️ the lemon curd is so smooth with the right amount of tang and sweetness. Just perfect together! Will be kept in the family recipe book 😏great recipe 👏🤓
    I made them according to recipe. I did put them in cupcake liners and had no problems taking them out. Once baked, I let them cool for a few mins then stuck them in the freezer(to hurry the process up haha) then when I took them out i popped them out of their liners and came out perfect with the fluted edges. I found I had about maybe half cup of custard leftover. And I found the crust portioning part to be more like 22grams per crust(yes I did weight it out to 18g 😉) just wanted to include my notes for anyone that may find it helpful.

    • Erin replies to Lily
      July 12, 2018 @ 3:17 pm

      I’m thrilled that you liked them so much and that you’ll be making them again! And great that you had 1/2 cup curd left – much better than not having enough, right? ;) I’d love to hear about your different fillings when you try them out! Thanks a bunch for your nice comment. :)

  • Valerie says
    June 28, 2018 @ 8:53 pm

    Hi! These look amazing! Can you use unrefined coconut oil in this recipe as well as your paleo lemon cookies?


    • Erin replies to Valerie
      June 28, 2018 @ 9:20 pm

      Hi there! Most definitely. :) Hope you’ll enjoy them! I’d love to hear how they come out.

  • Lisa says
    June 8, 2018 @ 5:11 am

    Can I use whole wheat flour instead of almond?

    • Erin replies to Lisa
      June 10, 2018 @ 7:38 pm

      Unfortunately wheat isn’t interchangeable with nut flours. Sorry about that! You could use almond meal or another type of nut flour / meal.

  • Faith
    June 7, 2018 @ 11:57 am

    Wow!!! The recipe for these tarts looked good, but I was trying not to be too hopeful – paleo desserts are limited! These are the real deal. They taste amazing!!!! I love lemon curd. Always have. Have had to move to paleo for health reasons and I thought I’d give these a go thinking “they might be okay”. They far exceeded my expectations – the curd is DELICIOUS! Thank you Erin. Amazing.

    • Erin replies to Faith
      June 10, 2018 @ 7:46 pm

      Haha. Best not to be too hopeful when trying out paleo desserts. ;) I have loads of other paleo desserts that you might like (I’m not even paleo but love them!). You’re very welcome for the recipe and I’m so glad to hear that you weren’t disappointed! Thanks a bunch for your comment. :)

  • georgie @ georgieeats
    May 21, 2018 @ 12:42 pm

    These honestly look incredible! Right up my street – have pinned these so I can make them!! Thanks so much for the recipe :) x

  • Vanessa says
    April 9, 2018 @ 8:21 pm

    This looks good! I’m excited to try the crust! I love graham crackers so an alternative will be nice.

    • Erin replies to Vanessa
      April 10, 2018 @ 6:33 pm

      Thanks! Hope you’ll enjoy it. :)

  • Suzanne says
    April 9, 2018 @ 8:18 pm

    Thanks for sharing! I am excited to try this. I love the Paleo mini sweet treats!

    • Erin replies to Suzanne
      July 10, 2018 @ 8:24 pm

      I’m so very sorry for just now seeing your comment (that landed up in spam for whatever reason). Hope you’ll enjoy the tarts! :)

  • Erica C says
    March 7, 2018 @ 6:00 pm

    Hi can I use butter in the crust instead of coconut oil? Thank you

    • Erin replies to Erica C
      March 8, 2018 @ 9:04 am

      I haven’t tried it so I’m not positive. I think it’d probably work with 3 tablespoons + 1 teaspoon butter but it’s just a guess. I hope you’ll enjoy them!

  • Dorothy says
    March 6, 2018 @ 3:33 am

    I used this crust for a df gf key lime pie. I made it in a 8 x8 glass baking dish and baked it with the filling on top for 25 minutes. My company really enjoyed it. Will make again.

    • Erin replies to Dorothy
      March 8, 2018 @ 9:15 am

      Awesome! So happy that it worked out well. Thanks for sharing how you made it in an 8×8! I’ll probably try that myself. :) Thanks again!

  • Laura says
    January 20, 2018 @ 5:54 am

    I was short on almond flour and had about 7/8 of a cup. I added about 2 tbsp of coconut flour to the dough mixture and baked up 10 instead of 12 in the cupcake pan. Turned out to be a really tasty base, a bit less granular than the original recipe – and the final product held together much more firmly as well.

    • Erin replies to Laura
      January 21, 2018 @ 10:04 am

      Thanks for the tip! I’ll have to try that myself. I hope you enjoyed the tarts. :)

  • Rose says
    December 3, 2017 @ 8:34 am

    Looks wonderful. My muffin pan is a bit dodgy-what do you think of using paper liners? I would remove them right before filling the crusts. Also thought the liner would create a fluted, tart-like edge.

    • Erin replies to Rose
      December 3, 2017 @ 9:23 pm

      Hi there! I haven’t tried it but I think it’d work. I hope you’ll enjoy them. :)

  • Evi says
    September 25, 2017 @ 9:51 pm

    Hi, sorry just a quick one. Do you think I can use erytrit instead of honey, not to have added sugar? Thanks :)

    • Erin replies to Evi
      September 26, 2017 @ 9:12 pm

      Hi there! Sorry but I’ve never tried it or actually used it in any recipe so I have no idea. Sorry about that! If you try it out, anyway, I’d love to hear how it goes!

      • Evi replies to Erin
        October 1, 2017 @ 7:54 pm

        Hi, it works perfectly with erythrit :) thanks a lot for the great recipe, it was super delicious! X

        • Erin replies to Evi
          October 3, 2017 @ 7:29 pm

          Awesome! That’s great. :) Thanks for letting me know!

  • Laura
    September 22, 2017 @ 4:54 am

    Hi angel, I really want to make this but almond flour is so expensive where I live… so, I was wondering: is it possible to use sunflower seed flour? like, putting the seeds on the food processor and grinding them… thanks! pics are amazing!

    • Erin replies to Laura
      September 22, 2017 @ 10:55 am

      Thanks! I’m happy you like the pictures. :) I’ve never used sunflower seed flour in anything so I unfortunately have no idea. I know that other people use it as a sub for almond flour but since I haven’t tried it myself, I really can’t say. Sorry about that!

  • Choti says
    June 8, 2017 @ 9:01 pm

    Can i use bobs red mill almond flour? I find almond flour a little heavy to digest, does this have a light texture?

    • Erin replies to Choti
      June 9, 2017 @ 6:17 pm

      Well the crust is like a regular crust. So not light and airy. Bob’s Red Mill is what I used. :)

  • Denise Black says
    June 6, 2017 @ 7:03 am

    Loved the lemon curd but my tarts crumbled when I lifted them out after 10 mins . Followed all instructions …any ideas ??? As flavours so good .

    • Erin replies to Denise Black
      June 7, 2017 @ 11:06 pm

      Hmm. After 10 minutes, mine just popped right out. If you want to try again, chill them first before removing from the pan and that should firm them up even more. Or, did you use scratched up pans by any chance? I’ve had that issue with scratched up pans. I’m happy they at least tasted good. :)

  • Mama Schick
    May 26, 2017 @ 12:58 am

    It is going to sound weird- but I needed a crust “cookie” and successfully used your crust to create that. After mixing, I took a good handful, smashed it into a ball-ish shape, then pressed and formed them into circles on a parchment lined cookie sheet, sprayed lightly with coconut oil.
    I baked as instructed and let cool. They are soft cookies and perfect to stick in my lemon merengue parfaits.
    I got 6 cookies out of a single crust batch. I might try smaller version in the future and adjust the baking time.
    Thanks for sharing!

    • Erin replies to Mama Schick
      May 26, 2017 @ 10:47 pm

      It doesn’t sound weird! It sounds fantastic. :) Thanks for the tip! I’ll have to give that a try because it sounds great. Thanks a ton for your comment.

  • Alicia Murray says
    April 9, 2017 @ 2:09 pm

    what did you use for tart molds?

    • Erin replies to Alicia Murray
      April 10, 2017 @ 5:35 am

      I used a 12-cup muffin pan.

      • Alicia Murray replies to Erin
        April 11, 2017 @ 2:53 am

        Thank you. Regular size muffin tins or mini ones?

        • Erin replies to Alicia Murray
          April 11, 2017 @ 8:16 am

          I used a standard-sized 12-cup muffin pan.

        • Alicia Murray replies to Alicia Murray
          April 14, 2017 @ 4:00 pm

          Thank you. I am making them today. If I am going to wait awhile before filling the crust, should I keep them in the refrigerator the whole time
          Before filling?

        • Erin replies to Alicia Murray
          April 14, 2017 @ 5:26 pm

          You could refrigerate or leave them at room temp. If you want to prepare the crusts ahead of time, don’t let the crusts sit at room temperature very long before putting away in an airtight container (they get soft if you let them sit uncovered at room temperature). But you still need to chill for about 30 minutes before filling so that the crusts firm up. Hope you’ll enjoy them!

  • Karen says
    March 22, 2017 @ 8:31 pm

    Hi Erin! This recipe looks great but I wanted to know if I could sub the coconut oil with butter in the crust. Thank you!

    • Erin replies to Karen
      March 23, 2017 @ 11:03 am

      Hi Karen! I haven’t tried it so I’m not positive. I think it’d probably work with 3 tablespoons + 1 teaspoon butter but it’s just a guess. I hope you’ll enjoy them!

      • Karen replies to Erin
        March 23, 2017 @ 11:20 am

        Thanks, Erin! Am definitely trying this coz I seem to have a lot of lemons …. and this seems much more exciting than lemonade 😍

        • Erin replies to Karen
          March 23, 2017 @ 9:47 pm

          Haha. I think it is, too! Hope they come out well. :)

  • Tara says
    November 21, 2016 @ 3:16 am

    Would you recommend coconut flour instead? It’s all that’s available for me at the moment.

    • Erin replies to Tara
      November 22, 2016 @ 9:44 pm

      Unfortunately, coconut flour’s not interchangeable with any other type of flour as it absorbs so much more liquid. Sorry about that! The only sub for almond flour is other nut flours.

  • Yana says
    September 30, 2016 @ 7:08 pm

    I want to make this crust, but as one tart not minis. What alterations do I need? Also, is this okay on a group who won’t notice it’s healthy?hehe thanks!!

    • Erin replies to Yana
      September 30, 2016 @ 7:17 pm

      I really wouldn’t recommend making this crust as a full-sized tart. I don’t think it’d work (but I could be wrong!). It doesn’t taste like regular crust so they’ll probably notice it’s different! I know this isn’t even remotely similar to lemon tart, but a lot of people have said that they actually prefer these paleo chocolate fudge pie last week and the filling tastes just like a regular chocolate fudge pie! Actually, the crust I used there should work for the lemon tarts in a 9″ tart pan. :)

      • Hannah replies to Erin
        July 19, 2017 @ 5:09 am

        Is the recipe for the curd enough for one whole tart, though? I am planning on using a different crust

        • Erin replies to Hannah
          July 19, 2017 @ 12:37 pm

          The curd recipe yields about 1 cup. I don’t think that’d be enough.

  • Kate M says
    September 20, 2016 @ 8:55 am

    Hi, I’m really looking forward to making these however I wanted to know if the tartlet cases can freeze? Looking to make the cases in advance and freeze them.

    • Erin replies to Kate M
      September 20, 2016 @ 10:18 pm

      Hello! Yes, I think they’d freeze well. I hope you’ll enjoy them! :)

  • Eva
    September 4, 2016 @ 4:18 am

    I made these for a baby shower and they were so delicious!!! Thank you for the recipe. Im most likely going to make these often.

    • Erin replies to Eva
      September 4, 2016 @ 6:24 pm

      Awesome! I’m so happy to hear that they came out well. :) Thanks a bunch for your feedback!

  • Vivi says
    July 22, 2016 @ 11:36 pm

    Why can’t people just follow the GD directions?? You CHANGE THINGS AROUND…you change the outcome…c’mon!!

    • Erin replies to Vivi
      July 23, 2016 @ 8:52 pm

      I think the person below you, if that’s who you’re referring to, did follow directions (or maybe she didn’t – she didn’t answer my question about that!) and just added the butter after they fell apart in the oven. If you mean in general, then YES! Drives me crazy when people leave a bad rating on my recipes although they changed huge elements.

  • charlotte fitzhardinge says
    June 25, 2016 @ 12:09 pm

    hi…tried this out, and was very pleased with the curd itself! perfectly lemony with a touch of honey. As for the crust…it completely fell apart in the oven and didnt come out and crumbled. I tried crumbling it and mixing it with butter, but that failed.

    • Erin replies to charlotte fitzhardinge
      June 25, 2016 @ 12:14 pm

      I’m happy the curd came out well! What do you mean that the crust fell apart in the oven? I’ve never had that happen with any crust recipe so I’m a little confused. Did you make any subs or changes at all to the recipe? And did you use a muffin pan for the crust or something else? Because if you try it using something other than a muffin pan, I can see there being issues with it.

  • Eli
    June 9, 2016 @ 7:18 pm

    It looks so good! If I made a lemon pie with this crust do you think it would held ok during a week? Since you said one should fill the tart only before eating I wonder if it would be ok.

    • Erin replies to Eli
      June 9, 2016 @ 7:22 pm

      Thanks! I don’t recommend using this crust for a pie. I haven’t tried it, so it could work, but I’m not very hopeful that it would (I’ve had a bad experience using tart crusts in pie pans!). Do you mean you’d like to make the crust a week ahead of time and then fill before serving? I think it may be okay but I’d recommend making the crusts only a few days before serving, if possible. :) If you mean make the crust and fill it, then no, it wouldn’t be okay for a whole week. I hope you’ll enjoy them if you try it! :)

  • Wanda says
    June 4, 2016 @ 4:50 pm

    I am unable to have nut flours or coconut due to allergies. Any other options? Would a gluten free graham cracker work for the crust? Looks heavenly!!!

    • Erin replies to Wanda
      June 4, 2016 @ 6:46 pm

      I think that could work! At least if the graham crackers aren’t all that flavorful. I tried this recipe with so many different crusts and a problem I often had is that the flavor of the crust overpowered the lemon flavor or it just didn’t go very well with the lemon flavor. I hope you’ll enjoy them if you try them! :)

  • colleen kennedy says
    May 8, 2016 @ 3:17 pm

    Wow! It sounds & looks like your persistence paid off with the crust! And lemon curd?? Yes please!

  • Annemarie
    May 7, 2016 @ 7:55 pm

    What would happen if I prepared these and froze them? Or refrigerate empty crusts and freeze the curd? I need these in 4 days and I made them today 😁

    • Erin replies to Annemarie
      May 7, 2016 @ 8:04 pm

      I’m not sure if the lemon curd would freeze very well due to the eggs. I wrote that the lemon curd can be prepared 3 days in advance but I’m pretty sure 4 or even 5 days is fine. So I’d keep that and the crusts refrigerated (both in airtight containers) until the day of serving. :) I hope you’ll enjoy them!

  • Debra A Attinella says
    May 6, 2016 @ 4:16 pm

    Being the lemon lover I am these are definitely going on the must try list!!

  • Nutmeg Nanny says
    May 6, 2016 @ 1:07 pm

    You have WAY more patience than I do…haha. No way I could bake so many little tarts just to get it right. I wold probably give up – I’m the worst. However, I’m glad you were able to make it work because these look ahhhhhmazing! Love that shell looks crunchy and that lemon curd – perfection!

    • Erin replies to Nutmeg Nanny
      May 6, 2016 @ 7:56 pm

      Haha. I was so mad at those crusts. I’m just thankful it’s all over. :D

  • Angie | Big Bears Wife says
    May 5, 2016 @ 3:50 pm

    Oh my gosh, I couldn’t imagine having to drag my baking stuff from the US back to Germany! What a pain! are the ingredients here just a ton different from there? Whoo wee and 100 mini tarts? You’ve got more will power than I do because I would have gone bonkers hahaha.
    Glad you finally got a crust that you’re happy with! I think it looks wonderful!

    • Erin replies to Angie | Big Bears Wife
      May 6, 2016 @ 7:58 pm

      They are totally different! If I make an American cookie recipe with German “all-purpose” flour, it just won’t work. It’s a disaster! We don’t have the same kind of baking powder, no brown sugar, etc. And believe me, I did go bonkers. I just REALLY wanted to post these. :D

  • Carrie @Frugal Foodie Mama says
    May 5, 2016 @ 2:56 pm

    That is what I call persistence! But it certainly looks like your hard work paid off. ;) These tarts look perfect!

  • eat good 4 life says
    May 5, 2016 @ 1:37 pm

    Oh boy these look to die for. I most certainly would devour 3 or 4 at least!

  • Kim Beaulieu says
    May 5, 2016 @ 8:54 am

    These are adorable, I could eat a million of these. They’re small so that’s totally acceptable, am I right? I love that you conquered the crust, it looks like perfection. I can’t wait to try it.

  • Cathy | Lemon Tree Dwelling says
    May 5, 2016 @ 4:18 am

    Mmmmm….love these little tarts, especially with that crust!

  • Lisa | Mummy Made.It says
    May 5, 2016 @ 3:41 am

    I love how these look! It’s Mother’s Day this weekend in Australia and these will be perfect!

    • Erin replies to Lisa | Mummy Made.It
      May 6, 2016 @ 8:00 pm

      Thank you! It’s Mother’s Day here, too, this weekend. :) Or at least in the US. I have no idea what’s going on in Germany. Haha.

  • Charlotte Moore
    May 5, 2016 @ 2:36 am

    YUM!!! I am a lemon person too. I need to try this crust for the GF, DF family members.

    • Erin replies to Charlotte Moore
      May 5, 2016 @ 9:48 pm

      I hope you’ll enjoy it! Don’t expect it to be like a regular wheat-based crust, though. Grain-free crusts are totally different. It’s still yummy, though. :)

  • Sheila @ Life, Love, and Good Food says
    May 5, 2016 @ 2:32 am

    That’s real dedication! These look perfectly delicious!

  • Melissa Griffiths says
    May 4, 2016 @ 11:02 pm

    These look perfect!!! How the heck are you friend. I miss your face!

  • Ashley @ Wishes and Dishes says
    May 4, 2016 @ 10:57 pm

    I do the same thing with baking one at a time with tarts/cookies, etc!! I find I waste a lot less ingredients that way. Love these tarts and the honey added to the crust!

  • Stephanie says
    May 4, 2016 @ 10:43 pm

    Looks like your hard work paid off. The crust looks perfect!


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