Wholesomely Hannah

healing through food, SCD-based recipes

SCD Mini Blueberry Lemon Tarts

Healthy Lemon Curd Tart

These personal tarts are the epitome of a refreshing summertime dessert!! *Emphasis on REFRESHING* There’s just something about the buttery pecan crust, chilled lemon curd, and bursts of fresh blueberries that hits on a whole new level after a hot day…

Mini Tart Recipe for the specific carbohydrate diet

To be honest, I’ve always been hesitant to try making a tart (or anything that involved a curd of some fashion). Every time I read a recipe for a fruit curd, it seems very temperature-sensitive and complicated! …I DEFINITELY didn’t want to wind up with a pot of sweet scrambled eggs.

When I started experimenting with different specific carbohydrate diet (SCD) friendly tart fillings, I simply just had to face the challenge. A good lemon curd tart is a classic summer dessert!

I’m happy to report that it surpassed my expectations of how little effort it actually took!

A Healthier Blueberry Lemon Tart Recipe!

Easy blueberry lemon fruit tart recipe

Since I’ve started following the specific carbohydrate diet to manage my ulcerative colitis symptoms, it’s become more important to me than ever before to create recipes with wholesome ingredients that support gut health. This study (as well as many others) have confirmed that the SCD supports the remission of Irritable Bowel Disease (IBD). Don’t get me wrong though: I still believe that research on diet and IBD has only just begun! We still have a long way to go, but the results are encouraging so far.

In other words, I was very excited to create a version of a healthy, grain-free, refined-sugar-free tart! Highly processed refined sugar sources can be very inflammatory, especially with those of us with IBD, IBS, or other digestive diseases. Sooo I steer clear of refined sugar as well as highly processed non-nutritive sweeteners in my recipes.

While I’m still on my mini health rant, I also want to bring up a couple of reasons why I prefer ghee over butter in my recipes! Although I still use butter if I’m in a pinch, ghee (aka: clarified butter) is my go-to for these reasons:

  • Ghee has a higher concentration of conjugated linoleic acid (CLA) than butter.
  • Ghee contains butyrate, a short chain fatty acid that can help with digestion.
  • Ghee is almost completely free of lactose (a sugar found in dairy products) and casein (a protein in dairy products).
  • Ghee offers Vitamin A, E
  • Ghee has a higher smoke point than butter.
  • Ghee is shelf-stable.

This article from Women’s Health Magazine and this article from Healthline both very informative & easy to understand if you want to read about the pros & cons of ghee vs. butter more!

personal grain-free, gluten-free fruit tart recipe

I should also probably explain my love of personal sized desserts. I think its so fun to have a whole tiny tart to myself! …or a whole mug cake …or a whole mini pie… I think you get the point lol. They’re SO easy to serve up for small get-togethers and parties!

No slicing, no messy pieces, no serving needed with these mini tarts: it’s the perfect grab-and-go solution!

How to Make SCD-Friendly Mini Tarts

Step 1: Start by making the lemon curd: combine the eggs, honey, lemon zest, lemon juice, and salt in a small stovetop pan. Place over medium heat, stirring constantly for 5-7 minutes. The mixture should be thick enough to lightly coat the back of a spoon.

how to make a healthy lemon curd

Step 2: remove from the heat and stir in the softened ghee. Pour through a mesh strainer. Let the curd mixture come down to room temperature before covering it and placing it in the refrigerator for at least 30 minutes.

easy lemon curd recipe using ghee

Step 3: To make the pecan tart crust: combine the pecan flour, coconut flour, melted ghee, liquid egg whites, vanilla, and salt in a large mixing bowl. Stir until the ingredients are all well-combined.

easy pecan flour tart shell recipe

Step 4: Divide the crust mixture among 6 silicone tart molds. Lightly press the crust mixture into each mold and bake.

how to make a gluten-free tart crust with pecans

Step 5: Let the pecan tart crusts cool completely. Fill the cooled shells with the chilled lemon curd & sprinkle a handful of fresh blueberries over each one.

how to make specific carbohydrate diet friendly lemon curd tarts

Step 6: Place the tarts back into the oven for 5 minutes, just so the blueberries are lightly baked and the top of the curd is set. Chill in the refrigerator for at least and hour before serving.

healthy summer dessert

More Healthy Blueberry Desserts

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

SCD Mini Blueberry Lemon Tarts

  • Author: Hannah Carney
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 mini tarts 1x
Print Recipe

Description

Chilled creamy lemon curd tarts with bursts of sweet blueberries wrapped in a buttery pecan crust. SCD-friendly, refined-sugar-free, grain-free, gluten-free.

Ingredients

Scale

Lemon Curd:

  • 3 eggs
  • 1/4 cup honey
  • 1/2 cup fresh lemon juice
  • 1 tbsp. lemon zest
  • 1/8 tsp. salt
  • 1/4 cup ghee, softened 

Tart Shell: 

  • 1 1/4 cups pecan flour
  • 3 tbsp. coconut flour
  • 1/4 cup + 2 tbsp. melted grass-fed ghee
  • 1/4 cup liquid egg whites (about 1 egg white)
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt

To top:

  • 1 cup fresh blueberries

Optional:

  • about 1 tsp. dried lemon zest, for garnish
  • about 2 tbsp. raw pepitas, for garnish

Instructions

Lemon Curd:

  1. Combine the eggs, honey, lemon juice, lemon zest, and salt in a small stovetop pan. Place over medium heat for 5-7 minutes, stirring constantly, until the mixture is just thick enough to lightly cover the back of a spoon. 
  2. Remove from heat and stir in the softened ghee. Let it cool to room temperature before covering and transferring the curd to the refrigerator to chill for at least 30 minutes. 

Tart Shell:

  1. Preheat the oven to 350F and lightly grease 6 mini silicone tart molds.
  2. In a large mixing bowl, combine the pecan flour, coconut flour, melted ghee, egg whites, vanilla, and sea salt. Stir until well combined. 
  3. Evenly divide the mixture among the 6 tart molds and press it into the bottom and sides of each mold.
  4. Bake the tart shells for 15 minutes.

Blueberry Lemon Tarts:

  1. Once the tart shells are completely cooled (still in the tart molds), distribute the lemon curd evenly among each one. 
  2. Top each tart with a handful of fresh blueberries & (optional dried lemon zest and pepitas).
  3. Bake again for 5 minutes, until the berries are soft and the top of the curd is just barely “set”. 
  4. Cool to room temperature and store in the refrigerator for at least 1 hour before serving. 
  • Category: something sweet
  • Method: bake

Nutrition

  • Serving Size: 1 mini tart
  • Calories: 420
  • Sugar: 13
  • Fat: 33
  • Carbohydrates: 15
  • Fiber: 2
  • Protein: 6

Keywords: specific carbohydrate diet, scd recipe, healthy tart recipe, healthy dessert, summer recipe, blueberry lemon, gluten-free recipe, grain-free, ghee, lemon curd