Lemon, Raspberry & Pistachio Puff Pastry Tarts
Sugar-free • Gluten-free adaptable • Makes about 12 small tarts
Lemon Curd
1/2 cup fresh lemon juiceZest of 2 lemons
1/2 cup allulose
3 large eggs
1 egg yolk
1 Tbsp cornstarch
6 Tbsp unsalted butter, cut into pieces
Pinch of salt
Tarts
1 package puff pastry, thawed but cold1 to 1 1/2 cups lemon curd
1 cup fresh raspberries
1/3 cup pistachios, toasted and roughly chopped
1 egg + 1 Tbsp water, beaten, for egg wash
Optional: powdered allulose or additional chopped pistachios for finishing
Add lemon juice, lemon zest, eggs, egg yolk and salt. Whisk until completely smooth.
Cook over medium-low heat, whisking constantly, until very thick and glossy. Don't let it boil.
Remove from heat and whisk in the butter, one piece at a time.
Strain if you want an especially smooth curd.
Cover the surface directly with plastic wrap and refrigerate until completely cold.
Cut cold puff pastry into approximately 3½–4-inch squares.
Score a border about ½ inch in from the edge, being careful not to cut all the way through.
Place about 11/2 –2 Tbsp cold lemon curd in the center of each square. Keep it inside the scored border.
Nestle 2–3 raspberries into the curd.
Sprinkle with a little chopped pistachio, keeping most of it for after baking.
Brush the exposed pastry border with egg wash.
Bake 18–24 minutes, until the pastry is deeply golden and puffed and the lemon curd is actively bubbling with browned, caramelized edges.
Cool on the baking sheet for 5–10 minutes. The curd will firm up slightly but should remain soft and luscious.
Finish with toasted pistachios and, if desired, a very light dusting of powdered allulose.
1/3 cup pistachios, toasted and roughly chopped
1 egg + 1 Tbsp water, beaten, for egg wash
Optional: powdered allulose or additional chopped pistachios for finishing
Make the Lemon Curd
Whisk the allulose and cornstarch together in a saucepan.Add lemon juice, lemon zest, eggs, egg yolk and salt. Whisk until completely smooth.
Cook over medium-low heat, whisking constantly, until very thick and glossy. Don't let it boil.
Remove from heat and whisk in the butter, one piece at a time.
Strain if you want an especially smooth curd.
Cover the surface directly with plastic wrap and refrigerate until completely cold.
Assemble the Tarts
Heat oven to 400°F. Line a baking sheet with parchment.Cut cold puff pastry into approximately 3½–4-inch squares.
Score a border about ½ inch in from the edge, being careful not to cut all the way through.
Place about 11/2 –2 Tbsp cold lemon curd in the center of each square. Keep it inside the scored border.
Nestle 2–3 raspberries into the curd.
Sprinkle with a little chopped pistachio, keeping most of it for after baking.
Brush the exposed pastry border with egg wash.
Bake 18–24 minutes, until the pastry is deeply golden and puffed and the lemon curd is actively bubbling with browned, caramelized edges.
Cool on the baking sheet for 5–10 minutes. The curd will firm up slightly but should remain soft and luscious.
Finish with toasted pistachios and, if desired, a very light dusting of powdered allulose.
Craft-Service Notes
Make ahead: Make the lemon curd the day before. Keep refrigerated.
For the best pastry: Keep the puff pastry and curd cold right up until assembly. If the assembled tarts get soft while you're working, pop the tray into the refrigerator for 10–15 minutes before baking.
Don't overfill. You want enough curd to bubble and ooze, but not so much that it floods the pastry.
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