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.