This delicious Lemon Curd Tart has a flaky and buttery gluten-free almond flour pie crust and is topped with fresh blackberries.
Oh my goodness, if there’s any dessert that I’m most proud of, it’s definitely this one. Ever since I bought those blackberries, mind you the first time in three years, I knew I wanted to make a blackberry tart with them.
I had the image in my head and I had to make it happen, and so I did last night. I made the sugar free lemon curd a couple of days ago and just had to figure out a pie crust for this recipe. This Lemon Curd Tart with Blackberries has a buttery and flaky crust, a creamy lemon curd and some fresh blackberries.
The long-awaited Blackberry Tart
Did you know they don’t sell raspberries and blackberries in Japan? It’s completely impossible to find some and the only place where I know they sell them, completely overpriced, is Costco. It takes two hours to get there by train from my house so I don’t usually go very often, probably once every three months or so. Anyway, they had a huge sale on blackberries so I bought my first packs in three years!!!! I ate an entire pack on the way back home with absolutely no regrets haha.
I’m so glad that the packs were pretty big in size because I was able to make two wonderful lemon curd tart with them. I had a bit of leftover blackberries so I used them for my low carb oatmeal recipe. I sprinkled a bit of powdered erythritol over with some sliced almonds and it ended up being so beautiful!
The Best Almond Flour Pie Crust
Last night, when I tried to bake my tart crusts, it took me four tries before getting a crust that didn’t break apart or just didn’t taste good enough. When you buy a tart mold, make sure it’s either silicone, or it has a loose bottom.
I have two metal molds, one with a loose bottom and one with no loose bottom. During my first try, the crust had completely stuck to the bottom of the tart mold, so for my following tries, I made sure to cover it with parchment paper. Having a mold with a loose bottom helps because you can just lift the crust out of its mold without breaking.
This almond flour pie crust holds very well. You can hold a piece of pie with your hands and it will not break apart. It’s thick, buttery and flaky, just like it should be. I have uploaded a separate recipe for my almond flour pie crust where I show you how you can make it dairy-free and sweet or savoury for any occasion.
How to make lemon curd
This almond flour pie crust is good for any dessert, not just tarts. You can also fill it with any type of cream you have. For this recipe I decided to use my Sugar Free Lemon Curd recipe because I thought it would go really well with blackberries. You can also use any type of fruit you want to cover the custard.
Dairy Free Options
If you eat dairy-free, you could sub the butter for refined coconut oil in the lemon curd and pie crust. Both fats will work for these recipes. Also for the lemon curd, make sure you cover it with cling film and to not have any air bubbles or any places exposed to air as it will crystallize in the fridge as it cools down.
I’ve been getting lots of requests for dairy free options for my recipes so I hope you will enjoy this blackberry tart! You can make it dairy free by subbing the butter and enjoy the recipe!
Now that you know how to make lemon curd, you can have fun with it and experiment making different desserts with them! Dip pieces of fruit, spread it on toast, pour some over ice cream or even just eat it with a spoon!
Low Carb Lemon Curd Tart with Blackberries
A delicious gluten-free and sugar-free tart with lemon curd and fresh blackberries.
Almond Flour Pie Crust* see note
Make the recipe for the lemon curd and chill in the fridge.
Preheat the oven to 180C/350F.
Place all of the pie crust ingredients in a large bowl and knead with a spatula or your hands until a ball is formed. Separate the ball in two. This makes 2 pies by the way.
In your tart molds, spray some oil all over the mold and place a piece of round parchment paper at the bottom so that the crust does not stick.
Add the balls of dough to the tart molds and press with your fingers all around until the crust is spread evenly throughout the mold. With a fork, gently stab the dough in different places to create small air pockets.
Add the crusts to the oven and bake for 15 minutes. Take it out and let completely cool before adding the lemon curd in.
Once the pie crust is cooled, gently take it out of its mold and transfer it to a dish of your choice.
Spread half of the lemon curd onto each tart and cover with the blackberries. You can then add the almond slices all over and you could even sprinkle a bit of erythritol powder over the blackberries to create that powdered sugar look.
Make sure to eat this pie the same day as the lemon curd tends to crystallize in the fridge when it's exposed to air due to the erythritol. I personally ate it in the span of three days and the curd was a little crunchy in a couple of spots, but not the whole custard.
*I measure all of my ingredients with a scale. So for example if 1/4 cup of almond flour says 35g, that's because that's what my scale said. I do not measure with measuring cups because cups around the world are different and the weight of ingredients can differ per region and climate.*