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–+ servings
Harissa Lamb Tartlets with Diary and Non Dairy Toppings - plated

Harissa Lamb Tartlets

Filled with lamb, spinach, and a zippy harissa infused sauce, these Harissa Lamb Tartlets will make a truly scrumptious appetizer for your next dinner party!
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Course: Appetizer
Cuisine: American, Mediterranean
Keyword: Dairy-Free, Finger Food, Keto, Lamb
Prep Time: 1 hour
Cook Time: 1 hour
Warming: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 48 mini tarts
Calories: 127kcal

Ingredients

For the Harissa Lamb Filling:

  • 1 - 2 tablespoons Avocado Oil Or Regular Olive Oil
  • 1 pound Ground Lamb
  • 1 teaspoon Kosher Salt Divided: ½ teaspoon with Ground Lamb, ¼ teaspoon with Onion and Sauce
  • ¾ teaspoon Ground Black Pepper Divided: ½ teaspoon with Ground Lamb, ¼ teaspoon with Onion and Sauce
  • ½ Red Onion Diced
  • ½ tablespoon Garlic Minced. About 3 cloves.
  • 2 tablespoons Harissa Sauce I used Mild, but you could use Spicy if you prefer.
  • 6 cups Fresh Spinach Roughly Chopped
  • 22 ounces Low Carb Marinara Sauce I use Rao’s.
  • 2 cups Chicken Broth or Stock I like my Homemade Chicken+ Broth
  • 1.5 cups Chia Seeds

For the Tartlet Shells:

For the Ricotta Topping:

  • 1 cup Ricotta Cheese Whole Milk
  • ¼ cup Parmesan Cheese Grated

For the Dairy Free Alternative Topping:

Instructions

To Make the Harissa Lamb Filling:

  • Heat 1 - 2 tablespoons Avocado Oil in a large skillet over medium high heat. Add 1 pound Ground Lamb, ½ teaspoon Kosher Salt, and ½ teaspoon Ground Black Pepper. Cook through and remove to a paper towel lined plate.
    1 - 2 tablespoons Avocado Oil, 1 pound Ground Lamb, 1 teaspoon Kosher Salt, ¾ teaspoon Ground Black Pepper
  • In the same pan, sauté ½ Red Onion (diced) with the remaining ½ teaspoon Kosher Salt and ¼ teaspoon Ground Black Pepper until just softened. About 8 minutes. Add ½ tablespoon Garlic (minced) and sauté for another 30 - 60 seconds. Stir in 2 tablespoons Harissa Sauce and then the 6 cups Fresh Spinach (chopped). Cook until it is just wilted. About 2 minutes.
    1 teaspoon Kosher Salt, ¾ teaspoon Ground Black Pepper, ½ Red Onion, ½ tablespoon Garlic, 2 tablespoons Harissa Sauce, 6 cups Fresh Spinach
  • Pour in 22 ounces Low Carb Marinara Sauce and 2 cups Chicken Broth or Stock. Add the lamb back into the pan and bring everything to a boil.
    22 ounces Low Carb Marinara Sauce, 2 cups Chicken Broth or Stock
  • Reduce the heat to a simmer and allow the sauce to reduce for about 20 minutes. You should have about 6 cups of volume remaining.
  • Remove from the heat and stir in 1.5 cups Chia Seeds (¼ cup of Chia Seeds for every 1 cup of meat sauce). Stir to thoroughly combine and allow it to sit for at least 30 minutes. If you can make this in advance and allow it to sit in the fridge overnight, that’s even better.
    1.5 cups Chia Seeds

To Make the Tart Shells:

  • In a large mixing bowl, combine 2.25 cups Almond Flour, 2 teaspoons Baking Powder, ½ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, and ½ teaspoon Xanthan Gum. Whisk to thoroughly combine.
    2.25 cups Almond Flour, 2 teaspoons Baking Powder, ½ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Xanthan Gum
  • Mix in 2 Eggs and ¼ cup Butter Flavored Shortening (Melted). Stir until the mixture forms a dough. For ease of working with it, break the dough ball in half.
    2 Eggs, ¼ cup Butter Flavored Shortening
  • Preheat the oven to 325°F and thoroughly grease 2 mini muffin pans (silicone if possible) with nonstick cooking spray.
  • Between 2 sheets of parchment paper, place one of the dough balls and gently flatten it a bit.
  • Use a rolling pin to roll out the dough to ¼-inch thickness.
  • Use a 2 ½-inch round cookie or biscuit cutter to cut rounds from the dough. Use an offset spatula to gently lift each round from the surface and place it on one of the greased mini muffin wells. Then with your fingers, gently press the dough down into the well.
  • Once you’ve filled all of the wells, use a fork to dock the bottoms and edges.
  • Bake at 325°F for 10 minutes. Check them for doneness. The top edges should just be starting to turn golden brown. If they are not done, bake them for up to 5 minutes more.

Assembly:

  • Before you heat the Tartlets to serve, fill each tartlet shell with about 1 tablespoon of the Harissa Lamb Filling.

(Optional) To Make the Ricotta Topping:

  • In a small bowl, combine 1 cup Ricotta Cheese (Whole Milk) and ¼ cup Parmesan Cheese (Grated) and mix thoroughly.
    1 cup Ricotta Cheese, ¼ cup Parmesan Cheese
  • Dollop about 1 teaspoon of the mixture on top of each lamb filled tartlet.

(Optional) For the Non Dairy Topping:

  • Portion about 1 teaspoon of Plant-Based Original Dairy Free Spread on top of each lamb filled tartlet.
    8 ounces Plant-Based Original Dairy-Free Spread

To Heat Before Serving (2 Options):

  • Option 1: Preheat the oven to 180°F. Place the tartlets in the oven for about 30 minutes while you finish up other items before guests arrive. This is more of a gentle warming.
  • Option 2 (If they are coming from the fridge): Preheat the oven to 350°F. Place the tartlets on a rimmed baking sheet and cover them with aluminum foil. Heat them for 10 - 15 minutes. But check them after 10 minutes to make sure the crusts are not starting to burn.

Equipment

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Nutrition

Nutrition Facts
Harissa Lamb Tartlets
Amount per Serving
Calories
127
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
17
mg
6
%
Sodium
 
188
mg
8
%
Potassium
 
87
mg
2
%
Carbohydrates
 
5
g
2
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
396
IU
8
%
Vitamin C
 
1
mg
1
%
Calcium
 
82
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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