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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Mini Lemon Pecan Tarts for Simple Dairy-Free Gluten-Free Treats

    Mini Lemon Pecan Tarts for Simple Dairy-Free Gluten-Free Treats

    5
    By Contributed on August 3, 2018 Dairy Free Desserts, Dairy-Free Recipes

    These adorable mini lemon pecan tarts have a three-ingredient pecan crumb crust and are topped with a light lemon filling and fresh summer berries. They’re ready to shine as an afternoon treat or for your next gathering.

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsThe recipe is naturally gluten-free, but we’ve also adapted it to be dairy-free. The original recipe calls for lemon curd, but most store-bought jars and recipes contain dairy (butter). So we use this wonderful dairy-free lemon filling recipe, which substitutes easily for lemon curd.

    If you prefer store-bought, we discovered that Gale’s Lemon Curd is made without dairy. Or you could opt for Duncan Hines Comstock Original Lemon Filling or Wilderness Lemon Creme Filling. All varieties do contain eggs. If you confuse eggs with dairy, you’re not alone. Read this post: Are Eggs Dairy?

    Mini Lemon Pecan Tarts Recipe (Dairy-free Version; Naturally Gluten-free; Optionally Soy-free)This recipe with photo was shared with us by AmericanPecan.com.

    Special Diet Notes: Mini Lemon Pecan Tarts

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, optionally soy-free, and vegetarian.

    5.0 from 1 reviews
    Mini Pecan Lemon Berry Tarts
     
    Print
    Prep time
    20 mins
    Cook time
    12 mins
    Total time
    32 mins
     
    It doesn't get much easier than this 3-ingredient crust with light lemon filling and fresh berries on top! They're naturally gluten-free and dairy-free treats.
    Author: American Pecan Council
    Serves: 24 mini tarts
    Ingredients
    • 2 cups pecan pieces or halves
    • ¼ cup dairy-free buttery spread, melted
    • 2 tablespoons sugar
    • ½ cup dairy-free lemon filling
    • ½ cup blueberries or raspberries
    • Powdered sugar, for dusting (optional)
    Instructions
    1. Preheat your oven to 350ºF and line 24 mini muffin cups with paper liners.
    2. In a food processor, blend the pecans, buttery spread, and sugar until the mixture forms coarse dough.
    3. Scoop about 2 teaspoons of the pecan mixture into each muffin tin. Use a spoon or your fingers to evenly press the mixture into the bottom and up the sides of each muffin cup.
    4. Bake for 12 minutes, or until the crusts are golden brown. Let the crusts cool completely before removing them from the pan.
    5. Spoon 1 teaspoon lemon filling into each crust. Top each mini tart with one raspberry or three small blueberries. Dust with powdered sugar, if desired.
    3.5.3229

    For More Dairy-Free, Gluten-Free Recipes, Get Eat Dairy Free:

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Contributed

      This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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      5 Comments

      1. Amanda on August 8, 2018 2:00 pm

        Oh, my! These look incredible. My grandmother is crazy about pecans, so this will be perfect to make for her.

        Reply
      2. Brianna on August 8, 2018 9:46 am

        I love anything I can make in my mini muffin tin! Looks yum!

        Reply
      3. Kortney on August 8, 2018 12:57 am

        These are so cute and how easy to whip up for a summer bbq. I wonder if almonds would also work.

        Reply
        • Alisa Fleming on August 8, 2018 1:32 pm

          Perhaps!

          Reply
      4. Jules Shepard on August 7, 2018 10:27 am

        I am crazy about this recipe and look forward to trying it out!

        Reply

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