Lemon Raspberry Tartlets

Though I wouldn't ordinarily consider lemon tarts your prototypical birthday treat...these sure didn't disappoint my man friend on his big day. To digress, he's one of those weirdos who when given the choice between fruit-based desserts and chocolate-based desserts, he will 11 times out of 10 (math was never my thing) choose the fruit. And because chocolate cake should be the only type of cake that exists in this world, I was left with the option of a fruit-based birthday trizeat. 

I'll also tell you that he's not paleo. Which is cool with me! He eats well to begin with, but he also includes the occasional whole grain sandwich, dollop of peanut butter, or - GASP - bag of Flamas Doritos (if you're unaware of that flavor Dorito...you truly haven't lived). People are always surprised to hear that it's no issue at all that we aren't both on the paleo bandwagon. The most common question I get is "sooo did you make Lanny go paleo with you?" Like, yes...when I went paleo, I strapped him to a metal chair and force fed him guacamole and bacon (though that would have been a dope snack). Admittedly, when I cook for him, it's normally a paleo meal...but he rarely complains about steak and sweet potato fries. But when he's not diggin' the paleo vibes, we eat to our own, individual preferences! And it ain't no thang. 

ALL THAT TO SAY - I'm not an evil witch lady who made a paleo dessert for my non-paleo boyfriend's birthday. I mean - yes - this recipe HAPPENS to be made with paleo-approved ingredients, but that's only because lemon tarts are easily made and taste better with real ingredients. Or maybe it really is because I'm an evil witch lady control freak who subconsciously imposes my completely objective opinions and preferences (which always happen to be the right opinions and preferences) on everyone around me. Shoot...well this is awkward.

But let's not forget that he DOES love lemon anything. Seriously...he will eat a whole lemon on its own. So really it was totally selfless of me to create a dessert featuring his favorite flavor profile. These things are basically the real deal and absolutely hit my non-paleo boyfriend's lemon-tart-loving heart - regardless of my self-paleo-serving evil witch lady status. I'll stop talking about myself now. 


For the Crust

  • 1 and 3/4 cups blanched almond flour
  • 3 tbsp coconut oil
  • 1 egg
  • 2 tbsp raw honey
  • 1 tsp vanilla
  • Pinch of sea salt

For the Filling

  • 2 eggs
  • 2 egg yolks
  • 1/2 cup lemon juice
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1 cup raspberries


  1. Preheat the oven to 350. Grease a muffin tin with coconut oil spray (or grease of choice).
  2. Mix all the crust ingredients together and divide among 12 muffin tin wells, pressing into the bottom and up the sides. Bake for 10 minutes or until golden brown.
  3. While the tart crusts are baking, prepare the filling. Whisk the eggs, yolks, lemon juice and honey together and pour into a sauce pan over medium-low heat. Add the coconut oil to the saucepan.
  4. Whisk constantly until the mixture thickens to a custard-like consistency...should take about 10 minutes.
  5. Pour the filling into the prepared crusts and arrange the raspberries on top to your liking.
  6. Place the tarts in the fridge for at least an hour, so the filling more firmly sets. 
  7. Devour!

Servings: 12