As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.
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.
You can also use my gluten free pie crust recipe that uses cream cheese and almond flour to make a beautiful tart crust!
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! For more lemon recipes, you'll love my sugar free frozen lemonade and my sugar free lemonade recipes.
Low Carb Lemon Curd Tart with Blackberries
- 1 recipe (1 recipe) Lemon Curd
- 340 g (11.99 oz) blackberries (or any other fruit)
- 1 tbsp (1 tbsp) sliced almonds
- 2 (2 ) 9" tart molds with loose bottoms
- oil for spraying and parchment paper
Almond Flour Pie Crust* see note
- 210 g (7.41 oz) blanched almond flour (about 1.5 cup)
- 70 g (2.47 oz) coconut flour (about ½ cup)
- 50 g (2.82 oz) powdered erythritol (about 4 tbsp)
- 2 (2 ) eggs
- 4 tbsp (4 tbsp) cold unsalted butter (or refined coconut oil)
- 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.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
This was our dessert for Easter this year and it turned out amazing. I love to cook, but I've never made a tart before. This was really easy, came out perfect, and was so so delicious. Thank you 🙂
Miranda, I have a granddaughter who is allergic to coconut, is there a substitute for coconut flour/oil?
I made this following all your instructions (not by weight, just by cups- was too lazy to break out the scale!) and it was delicious. I didn’t have blackberries so I used blueberries and strawberries. My sister is on keto and she took the leftovers home. I needed more baking time on the crust, and ended up leaving in for just a bit too long so one of mine burned. Will have to play around with my perfect time.
Have you found anything to make the crust a bit more crunchier at all? I would love a graham cracker type of keto crust!
Sounds yummy! I know you said not to make the lemon curd until you're ready to eat, but can the almond pie crust be made ahead and refrigerated or frozen?
Hi Beth, yes, it can!
Perfect! Thank you...
Hello from France,
Thank you very much for the recipe ! I have just tested the savory version with pizza ingredients ! Delicious !
I would like now to test the lemon pie with lemon curd and I have a question : is it possible to use unrefined coconut oil instead of refined ?
Merci beaucoup / Thany you very much 🙂
Hi Christelle! You can use unrefined coconut oil, it's just your crust will have a coconut flavour if you don't mind that!
Thank you, Mira. Just made it for Thanksgiving. So happy I can stick to keto and eat this beautiful tarte au citron for dessert with no guilt. The custard came out perfectly. Your directions are excellent. Rebecca in Phoenixville, PA.
Mira, I made the Lemon Curd from your recipe as well as the whole tart. SO GOOD. My kids loved it and it is something I will make again. Thank you for sharing.
Can you make this without the Erithritol? Or will it be too tart?
I haven't tried to be honest. I'm not sure if it would work without a sugar? Let me know how it is if you do try!
I will...thank you!
Looks so yummy! I don't have a tart pan. Do you think I could use a spring-form instead?
Hi Megan, you can use any mold you have!
Excellent instructions, will try this week end. Anita
C'est tellement bon, it was so good!
Thank you for the recipe!! Do tou think I could substitute the erythritol?
You can substitute the erythritol, but what were you thinking of switching it to?
Sorry forgot my Ps and Qs. Thankyou very much for a lovely recipe
Made these for dessert yesterday, used four small moulds they were delicious. I have enough left over pastry in the fridge for four more small ones which I am going to put another type of filling in. I mixed the pastry up in the processor it worked really well
Thanks for making this recipe! I'm glad you enjoyed them 🙂
Oh my god, this is a must try for my birthday this weekend!! Sounds delicious!!
Thank you Miranda! It's amazing! Still have one pie in the fridge to finish!