Buckwheat and Lemon Curd Berry Tartlets – Gluten and Dairy Free

This gluten and dairy free berry tartlets recipe uses shortcrust pastry made with ground raw buckwheat kernels and pure lard as fat source. They are filled with lemon curd made with coconut and honey. Replacing refined sugar with other source of sweetness in the crust can transform this recipe to Paleo version. Buckwheat flour can be used instead of buckwheat kernels without any changes to the quantity of ingredients in the recipe. However buckwheat shortcrust with coarse particles gives its unique  texture to the pastry shell. Soft buckwheat kernels are very easy to grind in coffee grinder, it takes no time and does not complicate the recipe.


Tartlet shells can be baked in variety of shapes and sizes, either in individual tartlet pans or in baking trays for mini-pies. I usually do not even use ceramic weights to keep the pastry down.


Dairy and sugar free lemon curd recipes were specially developed for my second blog, where all recipes are gluten, grain, pseudo-grain, starch, legumes, soy, dairy and sugar free. This coconut lemon curd was used as cream layers in Napoleon cake recipe, which satisfied all these dietary requirements.


Coconut cream and honey curd is much lighter compared to butter based curds and has the consistency of pastry cream. Intense lemon flavour partially neutralises coconut taste and creates unique flavour balance. Together with fresh berries coconut lemon curd delivers delicate, yet flavoursome experience to accompany crunchy crust.



  • 280g raw buckwheat kernels, ground (can be replaced by regular buckwheat flour)
  • 110g lard
  • 80g sugar (reduced by 20g from my original recipe)
  • 10g vanilla sugar
  • 15g coconut sugar
  • 1 egg
  • 10-15ml cold water
  • tapioca flour for rolling

Both lemon curd or blood orange curd can be used to full shortcrust pastry shells.


lemon curd I

  • 250ml coconut cream (I used 1/2 of 500g package ALDI pure coconut cream 24% fat, with natural gums)
  • 260g honey
  • zest of 1 lemon
  • 100ml lemon juice
  • 2 large eggs
  • 2 egg yolks (yolks + eggs weight was 150g)
  • 30g white chia seeds
  • 2 gold grade gelatine leaves

lemon curd II

  • 2 large eggs
  • 2 egg yolks
  • 250g organic honey
  • 150ml freshly squeezed lemon juice
  • zest of 2 lemons
  • 270ml full can organic coconut cream (Ayam 29% or more fat)
  • 3 table spoons of white chia seeds
  • 2 sheets of gold grade gelatine

blood orange curd

  • 270ml coconut cream (I used whole contents of 270 ml can Ayam pure coconut cream 29.3% fat)
  • 150g honey
  • zest of 1 lemon
  • zest of 2 blood oranges
  • 60 ml lemon juice
  • 120ml blood orange juice
  • 2 large eggs
  • 2 egg yolks (yolks + eggs weight was 150g)
  • 30g white chia seeds
  • 2 gold grade gelatine leaves

Fresh berries and fruits

  • blueberries
  • raspberries
  • strawberries
  • kiwi fruits


buckwheat shortcrust made from ground kernels and lard


The process of buckwheat shortcrust dough preparation from freshly ground kernels and lard is exactly the same as that for a dough prepared with buckwheat flour and butter. The first stage is to grind buckwheat kernels. All later stages of dough preparation can be seen here.

Filling options for berry tartlets

Lemon curd I preparation see here


Lemon curd II preparation see here

Blood orange curd preparation see here


Tartlets final preparation is very easy and convenient. Pastry cases can be baked and stored in airtight container for many days, even weeks. Lemon or blood orange curd has to be prepared the day before and rest overnight in the fridge. Curds can be kept refrigerated for at least a week and can be frozen for longer storage. These arrangements mean that you can assemble as many tartlets as you need at a time. It will take some time for the shortcrust pastry to become a touch softer, but it will never go soggy.


Raspberries and blueberries look very pretty with or without dusting with icing sugar.


Sliced kiwi or strawberries are perfect for mini, two bites tartlets. Plates or serving boards with all these colours are very decorative and make any table look special.


These tartlets can be served with extra berries on the side, making morning or afternoon coffee pure indulgence.


Lemon custard has soft and silky texture to compliment crunchy and hard pastry with a bite in it. Surprisingly chia seeds become very soft and go practically undetectable to taste.


I love these tartlets for their delicious and tender texture and intense taste, for their convenience and simplicity in preparation, and their flexibility to use variety of berry and fruit toppings.



2 thoughts on “Buckwheat and Lemon Curd Berry Tartlets – Gluten and Dairy Free

    1. Thank you, since I have discovered buckwheat qualities that allow to use it making shortcrust pastry, It became my first choice for sweet and savoury crusts. Buckwheat kernels are very soft inside, can be ground with simple kitchen equipment. In that case the pastry has even better texture, stays well together and gives a wonderful hard crumble.

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