This recipe will look somewhat familiar, because it’s already made an appearance as my buckwheat shortbread cookies with lemon curd….But this version is slightly tweaked, and what I call my “quick” version.
This week, with only an hour before my church’s weekly small group, I was in the mood to bake, but didn’t have time to go to the grocery store. Fortunately I had all these ingredients for this recipe on hand, though I substituted the butter in the original recipe for 8 oz. coconut oil (which had melted due to it being summer).
I didn’t beat the coconut oil, but added the vanilla to it in the mixing bowl, then poured in the dry ingredients in three parts. Beat until well combined. The texture is going to be more like muffin batter (since we’re not using butter).
While the crust is cooling slightly, make the lemon curd. After you have strained the lemon curd, and it is still hot, drop by teaspoonfuls on top of the mini crusts. Freeze till cooled, about 10-15 minutes (or if you’re not in that big of a hurry, refrigerate until ready to eat).
Serve and enjoy 🙂
Makes about 3 1/2 dozen mini tarts.