We’re suckers for tartelettes. Actually, any mini desserts, now that I think about it. There’s just something so fun about a tiny dessert, and in some ways, it’s also easier portion control for people like me (Bill) who don’t really have the self-control gene. Oops.

Before we get into today’s post, let’s talk about this Giveaway. That’s what you’re here for, right? We’ve teamed up with our friends at Cappello’s to bring you an AWESOME giveaway, that two lucky winners will receive! Details on the giveaway are at the very bottom of this post. You can scroll all the way down, or click the image below, to take you there!

When we talked about making Lemon Tartelettes using our lemon curd recipe from Make It Paleo 2, I was all in favor of it! It was also the perfect opportunity to take the still-kinda-new Cappellos Lemon Zest cookies for a spin. We got to tasted them back in September at Expo East, and they were delicious. So we had the genius idea to use the lemon zest cookie dough as a tart crust, and fill them with lemon curd. The result was a perfect match: crisp, lemony crust with a creamy and bright lemon curd filling. Honestly, I wish we could go back in time and add these to the cookie table at our wedding. (The cookie table is a Pittsburgh wedding tradition. We had a cake with layers of lemon curd, too. We are big fans!)

Before you do anything, you’ll need to make the Lemon Curd. This recipe is originally from our latest cookbook, Make It Paleo 2, but today we’re sharing the recipe on our website too! The curd needs several hours to set up, ideally you might make this the day before like we did. At this time, you’ll also transfer your Cappellos Lemon Zest cookie dough to the refrigerator to defrost. We made our lemon curd with the last of our 2016 Meyer Lemons. We have a small Meyer Lemon tree, which gives us beautiful, thin skinned and juicy yellow lemons all winter long. This year, we have more than we needed!

The recipe for the lemon curd (included in the Tartelette recipe) is at the bottom of this post, so you’ll find the instructions down there.

Start things off with the raw cookie dough. Let it thaw so that it’s easy to work with. We just put ours in the refrigerator a day ahead of time, but about an hour on the kitchen counter might also work. Just use common sense defrosting the cookies 🙂

Using mini tart molds (we use ones like these), press the cookie dough into the molds. One cookie dough round per tin is enough, and make sure to form the tart molds evenly, so they bake consistently.

Poke some holes in the tart crusts before baking so that they don’t get air bubbles. This helps them bake evenly.

Once the tart crusts are baked, allow them to cook completely before filling with the creamy and thick lemon curd.

You can top them with some fresh berries (like raspberries and blackberries) and serve them!

Lemon Tartelettes

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Lemon curd is one of my favorite sweet treats. That’s why it found its way between the layers of our wedding cake, and it was perfect for a hot August wedding. Lemon curd adds a fresh, sweet, and tangy flavor to baked goods. It’s fantastic piped into cupcakes or simply drizzled over fresh berries. The Cappello's Lemon Zest Cookies make the perfect crust for lemon curd tartelettes!

Serves: 8

Serves: 8

Ingredients

• 168 gram 168 gram 168 gram Cappello's Lemon Zest Cookie Dough, one whole pack, thawed ahead of time.
• 7 7 7 Egg Yolk, from large eggs
• 1 cup 1 cup 1 cup Maple Sugar, or similar granulated sugar
• 1/3 cup 1/3 cup 1/3 cup Lemon Juice, plus zest of one lemon
• 1/2 cup 1/2 cup 1/2 cup Butter, Unsalted, cubed
• 1/3 cup 1/3 cup 1/3 cup Raspberries, Organic, to garnish
• 1/3 cup 1/3 cup 1/3 cup Blackberries, to garnish

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Pour about 2 inches of filtered water into a small saucepan and bring to a simmer over medium-low heat.
2. While the water is heating, whisk together the egg yolks and maple sugar in a metal bowl. Once combined, whisk in the lemon juice and zest.
3. Place the metal bowl over the simmering water and whisk the mixture until it is thick and coats the back of a spoon. The temperature of the mixture should reach 175°F as measured with a candy thermometer.
4. Remove the bowl from the heat. Strain the mixture through a finemesh sieve into a large wide-mouth mason jar and allow to cool to 145°F. Add the butter 1 cube at a time and blend until smooth using an immersion blender.
5. Once all of the butter is blended in, strain the mixture one more time. Place the curd in the refrigerator to chill for at least 1 hour. It will keep in the fridge for up to 1 week, tightly covered, or in the freezer for up to 3 months.
6. While the lemon curd is chilling, prepare the tart crusts. Preheat your oven to 350 F.
7. Using mini tart molds, press each cookie into a tart mold, making sure the crust is uniformly thick. Poke with a fork to allow air to escape while baking.
8. Bake the crusts for 12 minutes, until cooked through. Allow to cool completely, and remove from tart molds.
9. Spoon lemon curd into each tart crust, filled almost to the top. Garnish with berries, and serve.

Now for the best part…

the GIVEAWAY

We’ve teamed up with Cappello’s to bring you an awesome giveaway this week! The giveaway is being held over on our Instagram page, but if you don’t have instagram, you can also enter by commenting below with your favorite Primal Palate recipe or Cappello’s product.

Prize Pack:
2 winners will win

• Cappello’s Cookie Dough Sampler Pack
• Primal Palate Organic Spices “Create Your Own 6-pack”
• Primal Palate Water Bottle
• Make It Paleo 2 cookbook by Primal Palate

Prize pack value $207

Open to US residents only, due to shipping limitations.

Ends Wednesday, March 29 at 5pm PST. Winner will be announced on our Instagram page.