I couldn't believe how long these tarts took me! I started at 430 and finished at about 1015. With about an hour and a half intermission to go out for sushi! I started off with making the pastry portion of the recipe and I quickly came to the conclusion that I was doing something wrong no only because the dough seemed extremely dry, but because the measurements were in grams and I had no idea how to convert it! But I quickly googled it and then made some assumptions and eyeballed a few cups of coconut flour and we were on our way! I then had to place the dough in the fridge to cool for TWO HOURS. Then I started to whisk the filling; for 10 minutes. It wa a daunting task believe me. I then wrapped that and put it in the fridge to cool as well.
Sushi Break.
When I returned I pulled out the dough, rolled it out carefully, which also involved squishing the dough together so it would not fall apart while rolling it out. I then used a jar to cut out small circles of dough and fit them into the small tiny muffin tins. The recipe them called for me to put the dough tin into the freezer for 15minutes then I cooked them until they were a beautiful golden brown and filled it with my lemon filling! And garnished it off with some lemon rind. NOMNOMNOM.
http://www.healtheries.co.nz/healthy-and-gluten-free-recipes/gluten-and-wheat-free-recipes/baking-and-desserts/gluten-free-mini-lemon-curd-tarts
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