My mother has been making a lot of yummy dishes out of almond flour and they are really good. I have to say part of it is because of this flour. We tasted tested several almond flours and this was by far the best. It was Paula who told us about it, thank you Paula xoxox
I love it because it is so easy. It is NOT cheap but is very easy to work with. Also a nice gluten alternative. I made these little treats the other day and they were a big hit. I do not know you but I would rather have a little bit of something amazing, then a whole lot of so-so.
I do not usually use my microwave to cook in but I have found it make a really good and easy lemon curd. I do add more zest then it calls for but that is what I like. Remember suit your palette. Also run the curd through a sieve to catch any lumps. Lemon curd keeps for a good week and is a nice thing to have on-hand, for a last minute dessert. Just add some fruit and yumm.
I also love this recipe because you can make the curd up to a week ahead, the crust takes a minute to put together. It is an oil crust, so it is just mix and go. If you want more chocolate on your crust, just use more. It is easy to let the heat do all the work. I tell you almond crust+dark chocolate+lemon curd=heaven
Thank you everyone fro letting me know your house is not perfect. Now I do not feel completely lame, just a little ;-) xoxox
1 batch of almond crust or regular crust, by the way I used olive oil, instead of grape seed
microwave lemon curd
Press small balls of dough into the bottom of muffin tins and up the sides a bit. Bake according to directions. As soon as you pull crusts from oven, set chocolate on hot crusts. Wait five minutes and let chocolate melt. Then with a spatula spread chocolate. Let completely cool and fill with curd, top with a berry.