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- 1 recipe Lemon Curd (RECIPE HERE)
- 340 g blackberries or any other fruit
- 1 tbsp sliced almonds
- 2 9" tart molds with loose bottoms
- oil for spraying and parchment paper
- Pie Crust* see note
- 210 g blanched almond flour about 1.5 cup
- 70 g coconut flour about 1/2 cup
- 80 g powdered erythritol about 1/2 cup
- 2 eggs
- 4 tbsp cold unsalted butter or refined coconut oil
Instructions
- Make the recipe for the lemon curd and chill in the fridge.
- Preheat the oven to 180C/350F.
- Place all of the pie crust ingredients in a large bowl and knead with a spatula or your hands until a ball is formed. Separate the ball in two. This makes 2 pies by the way.
- In your tart molds, spray some oil all over the mold and place a piece of round parchment paper at the bottom so that the crust does not stick.
- Add the balls of dough to the tart molds and press with your fingers all around until the crust is spread evenly throughout the mold. With a fork, gently stab the dough in different places to create small air pockets.
- Add the crusts to the oven and bake for 15 minutes. Take it out and let completely cool before adding the lemon curd in.
- Once the pie crust is cooled, gently take it out of its mold and transfer it to a dish of your choice.
- Spread half of the lemon curd onto each tart and cover with the blackberries. You can then add the almond slices all over and you could even sprinkle a bit of erythritol powder over the blackberries to create that powdered sugar look.
- Make sure to eat this pie the same day as the lemon curd tends to crystallize in the fridge when it's exposed to air due to the erythritol. I personally ate it in the span of three days and the curd was a little crunchy in a couple of spots, but not the whole custard.
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