Gluten-Free Lemon Custard Tarts
Elegant individual custard tarts featuring a fragrant almond-lavender crust topped with silky lemon custard. The delicate floral notes of ground lavender complement the bright citrus filling, while almond meal creates a nutty, tender base. Perfect for special occasions or when you want to impress dinner guests with a sophisticated dessert that balances aromatic lavender with tangy lemon custard.
Ingredients
- 3 tablespoons unsalted butter, melted
- ¾ cup almond meal
- ½ tablespoon dried lavender flowerslemon zest1:1accessible
changes flavor profile
- 1 tablespoon vanilla syrup
- 4 large egg yolks
- ½ cup unsalted butter, melted
- ½ cup lemon juice
- ½ cup sugar
Instructions
- 1
Preheat oven to 375 degrees fahrenheit
- 2
Grease two creme brulee dishes
- 3
Grind lavender flowers into a fine dust using mortar and pestle
- 4
Mix lavender, almond flour, and melted butter
- 5
Press mixture into bottom of dishes
- 6
Bake for 10 minutes or until tops begin to brown, then remove and set aside
- 7
Blend egg yolks, lemon zest, lemon juice, sweetener, and melted butter until smooth
- 8
Transfer filling to small saucepan and cook over medium-low heat, stirring constantly until thick like pudding
- 9
Pour filling over almond-lavender crust in dishes
- 10
Cover with plastic wrap and refrigerate overnight
Tips
Grind lavender flowers very finely to avoid gritty texture in the crust.
Stir custard constantly while cooking to prevent curdling and ensure smooth consistency.
Refrigerate overnight for best texture and flavor development.
Good to Know
Refrigerate covered for up to 3 days
Make completely up to 2 days ahead, best after overnight chilling
Serve chilled directly from refrigerator
Common Mistakes
Cook custard over low heat to avoid curdling the eggs
Don't skip overnight chilling or custard won't set properly
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without lavender?
Yes, substitute with extra lemon zest or vanilla extract for a classic lemon custard flavor.
How long do these keep in the refrigerator?
Store covered for up to 3 days, though they're best within the first 2 days.
Can I use a different sweetener?
Yes, erythritol or monk fruit work well, though texture may vary slightly from traditional sugar.