by Lauren M. Koch, RDN

Looking for a dessert with that “wow!” factor, but easy enough for a novice baker (me) to pull off? Look no further!

With a crust made from almond flour and milled flaxseed, they will make your favorite gluten-averse buddy very happy (and, everyone else too!). I used my new favorite smooth whole-milled flaxseed from Manitoba Milling Co., which has a texture SO smooth that it blends seamlessly into recipes. Plus, it’s high in fiber, and the heart-healthy ALA form of Omega-3 fatty acids.

Almond flour is not only gluten-free, but also contains considerable amounts of protein, fiber, Vitamin E, and magnesium. Nutritionally superior to even whole wheat flour. Plus, it has a slightly sweet taste that lends itself well to baked goods!

See that lovely non-stick mini muffin tin I’ve got there? Don’t use that. Unless you line it with silicone or paper cups. It was NOT easy getting these babies out of that tin, and I’d love to save you that frustration! Almond flour is notoriously crumbly, and so it takes a very gentle hand to remove them intact. But hey, I promise they will still taste AMAZING, even in pieces.

Perfectly portioned for little hands, your kiddos will nag you for more! Come back, and let me know how they turn out.

Gluten-free Lemon Tarts with an Almond Flax Crust

by: Lauren M. Koch, RDN

Prep: 20min Bake: 25min Yield: 48 mini-muffin sized tarts

Ingredients

Crust:

1 cup Gluten-free Baking Mix
1 cup smooth-Milled flaxseed from Manitoba Milling Co.
3 Tbsp cornstarch
pinch of salt
3 Tbsp nuts, chopped (optional)
6 Tbsp unsalted cold butter, cut into cubes

Filling:

2 large eggs
3/4 cup granulated sugar
Juice of 2 large lemons (about 1/3 of a cup)
Zest of 1 large lemon
2 Tbsp cornstarch
pinch of salt

Directions:

Pre-heat oven to 350 degrees, and line or grease your mini-muffin tins.
Combine all the dry ingredients for the crust in a medium-sized bowl, and mix well. Add cubes of butter, and use your fingers to work it in until the mixture is well-combined and crumbly.
Add about 1 1/2 packed teaspoons of crust mixture for each tart, gently pushing the mixture into the bottom and sides of the tin. The crust should come 1/2-2/3 of the way up the sides of each tin.
Bake the crusts for about 10 min, or until lightly golden.
While your crusts are baking, whisk together all the filling ingredients until sugar is fully dissolved.
Remove the crusts from the oven, and pour just enough filling into each to fill the crust without overflowing. Return to the oven and bake for about 15 minutes (turning once), or until the filling appears set.
Allow the tarts to cool before removing from muffin tin. Top with fresh whipped cream, or fruit as desired.