Sea Buckthorn Berry Tartlets
These Sea Buckthorn Berry Tartlets are a delicious, paleo-friendly twist on a classic dessert, featuring sea buckthorn curd made with nutrient-rich berries and a nutty, gluten-free crust. This sea buckthorn meringue tart is packed with benefits for women’s health. It makes a perfect afternoon treat, as well as a delicious fall dessert.
I love making unique desserts, and these tartlets are my fresh take on a classic lemon meringue pie – but with attitude. Bright, citrusy, and boldly golden, they’re made with a luscious sea buckthorn curd and a nut-based crust that’s free of gluten, refined sugar, and grains. And yes, they taste just as dreamy as they look. You don’t need to be on the Great British Menu to feel like a star baker—just a little curiosity and a few sea buckthorn berries. For more inspiration, try incorporating these berries into a simple filling like curd—here’s my favorite Easy Sea Buckthorn Curd Recipe as a helpful starting point!
Sea Buckthorn Berry Tartlets
I first encountered sea buckthorn when I was growing up in Poland. These tiny orange berries grow wild across northern Europe, especially near the Baltic coast. They were often pressed into juice or boiled into syrups, curds or jams – mostly as medicine.
I found a farm here in Colorado, not far from me, that grows them. I always buy a lot and freeze them to make yummy desserts later, turning that intense tartness into delicious treats. These tartlets are my favorite way to transform that bold northern flavor into something elegant, feminine, and just sweet enough.
As a Chef and Nutrition Consultant, I’m always looking for recipes that feel indulgent but nourish the body at a deeper level. These sea buckthorn tartlets do exactly that. They’re rich in healthy fats, full of vitamins and antioxidants, and free from inflammatory ingredients. Whether you follow a paleo lifestyle, avoid gluten, or just love trying new things, this dessert checks every box—and then some.
The sea buckthorn curd is naturally tart, which makes it the perfect canvas for a fluffy, slightly sweet meringue. The crust, made with nuts and butter, adds a grounding richness. It’s a smart dessert that supports women’s health, without sacrificing joy or flavor.
What Are The Sea Buckthorn Berries?
Sea buckthorn berries are a brilliant pop of orange, about the size of a garden pea yet bursting with character. These berries grow wild along windswept coastlines and high mountain slopes, found mostly in Europe and Asia. With their tart, lemony zing and a subtle, sweet undertone, they bring a citrus-like punch that wakes up nearly any dessert. The color alone is enough to brighten up a kitchen—vivid, sun-kissed, and vibrant on a cloudy day.
These little berries have an impressive heritage. Used for centuries in traditional Eastern European and Asian remedies, they’re prized both for their flavor and their wellness perks. Their unmistakable tang works wonders in fruit curds, jams, juices, or tucked right inside tartlets (like we’re baking here). Sea buckthorn’s unique flavor and nutritional profile have made it a favorite for home cooks and nutrition nerds alike—and, if I’m being honest, I like it even better in desserts where a sweet crust can take the edge off that tartness.
Why You’ll Love This Recipe
- A fresh spin on the classic lemon meringue pie
- Made with whole, clean ingredients and no refined flour
- Packed with flavor and nutrients from sea buckthorn berries
- A special afternoon treat that looks impressive but is easy to make
- Completely gluten-free, and adaptable to paleo or Whole30
This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.
Ingredients for Sea Buckthorn Berry Tartlets
Ingredient Substitutions
- Plain flour can be used if you’re not gluten-free
- Swap butter for coconut oil to make it dairy-free
- Use any blend of nuts you like in the crust
- Maple syrup or date syrup can replace honey
- If you can’t find sea buckthorn, try passion fruit pulp for a similar tang
Did you know?
Sea buckthorn berries is that they’re one of the only plant sources that naturally contain all four omega fatty acids: omega-3, -6, -7, and -9. That’s right—these tart little orange gems are basically nature’s skincare and hormone support in berry form. Omega-7, in particular, is rare in the plant world and plays a role in skin hydration, mucous membrane health, and even supporting insulin sensitivity.
They’ve been used for centuries across Northern Europe and Asia, especially in traditional medicine systems like Ayurveda and Tibetan medicine. Ancient healers believed sea buckthorn could promote vitality, improve digestion, and restore youthful glow—honestly, they were kind of ahead of the wellness curve.
And if that weren’t enough, their vitamin C content? Off the charts—about 10 times higher than oranges.
How to Make Sea Buckthorn Berry Tartlets
- Start by pulsing the crust ingredients in a food processor. Press the mixture into your tart tins and chill for 30 minutes. Bake on a baking tray at gas mark 4 for about 15-20 minutes, or until golden brown. Set aside on a wire rack to cool.
- For the curd, heat sea buckthorn juice and sweetener in a small pan. In a separate bowl, whisk the egg yolks. Temper with a bit of the hot juice, then return everything to a large pan and stir gently over medium heat until thickened. Stir in the butter until smooth. Pour the mixture into the cooled tart shells and chill until set.
- To make the meringue, beat egg whites and salt in a stand mixer on low speed until soft peaks form. Slowly add sweetener and continue beating until glossy. Pipe or spoon onto the curd using a piping bag. Lightly torch the meringue or bake at gas mark 2 for 2-3 minutes until golden at the tips.
Health Benefits for Women
Sea buckthorn (Hippophae rhamnoides) is famous in functional medicine circles for its impact on skin, immunity, and hormonal health. It contains rare omega-7 fatty acids that support mucous membranes and may help ease dryness during perimenopause. It’s also incredibly rich in antioxidants and vitamin C, which support immune function and adrenal health.
Egg yolks provide essential fat-soluble vitamins and choline, crucial for hormone production and detox pathways.
The nuts in the crust add minerals, protein, and fats that keep blood sugar stable—key for balancing hormone levels. Want to explore all the ways these little berries are good for you? Check out this deep dive on healthy sea buckthorn juice and see what makes it so special in both flavor and wellness.
Chef Angie’s Tips
- Always let your sea buckthorn mixture cool before topping with meringue
- If you’re making curd over indirect heat, use a heatproof bowl over a simmering pot
- Use room temperature egg whites for the fluffiest meringue
- To get that glossy finish on your Swiss meringue, beat low and slow
- Use the back of a spoon to smooth your curd evenly into tart shells before chilling
Ways to Serve
- Serve with a hot cup of coffee for a cozy afternoon
- Top with edible flowers or zest for a dramatic presentation
- Pair with a small dessert cocktail for a dinner party
- Add a drizzle of sea buckthorn syrup for more tang
- Display them like art—these deserve a spot next to your favorite canvas prints
- If you are curious about other fruity fillings, the Gluten-Free Cranberry Curd Tart Recipe offers a lovely blueprint for adapting flavors or exploring gluten-free options.
- If you want a classic citrus-style tartlet base that isn’t too sweet, take a look at my go-to approach in the Tangy Lemon Curd Tart Recipe—it adapts beautifully to bold fruits like sea buckthorn.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Storage
Keep tartlets in an airtight container in the fridge for up to three days. For best results, don’t freeze—meringue and frost don’t get along. Wrap individual tartlets with cling film to maintain freshness.
If you are after more festive inspiration, take a look at my Delicious Seasonal Dessert Ideas for ways to dress up your tartlets with seasonal flavors and colorful toppings.
Equipment You’ll Need
- Mini Tart Molds
- Food processor
- Heatproof bowl
- Medium saucepan
- Hand mixer
- Piping bag
- Rubber spatula
- Baking tray
FAQ
Can I make these ahead of time?
Yes! You can prepare the crust and curd in advance. Add the meringue the day you plan to serve.
Can I use bottled sea buckthorn juice?
Yes, just make sure it’s pure and unsweetened.
What if I don’t have tart tins?
Use muffin tins lined with parchment circles.
Is this recipe Whole30 compliant?
Yes, if you skip the meringue and use an approved sweetener for the curd.
Why is my curd grainy?
This usually means it got too hot. Keep the heat low and stir constantly.
Can I skip the meringue?
Absolutely. The tartlets are lovely with just the curd—simple and bright.
These tartlets are bold, feminine, and surprisingly easy. Whether you’re in the mood for a special afternoon treat or bringing something unique to a gathering, they deliver beauty and benefits in every bite. No drama, just delight—exactly how I like my desserts.
Want more recipes that balance pleasure with purpose? Stick around. I’ve got plenty more where this came from.
Hungry For More?
Crisp Kohlrabi and Pomegranate Salad
Kale Salad with Pomegranate Seeds
Roasted Strawberries Vinaigrette – Summer Salad
Simple Spring Salad Recipe With Fennel
Grilled Peach Burrata Salad With Tomatoes
Sea Buckhtorn Berry Tartlets
Equipment
Ingredients
For the Crust
- 1 cup Almonds
- 1 cup Walnuts
- 1 cup Coconut flakes
- 6 Dates soaked
- Water from soaked dates if needed
- 1/2 tsp Salt
Sea Buckthorn Curd
- 1 1/2 cup Sea Buckthorn berry juice
- 7 Eggs
- 1/2 cup Unsalted butter
- 1/4 cup Erythritol or Allulosse or sugar
- 2 tbsp Lemon juice
- pinch Salt
Meringue
- 3 Eggs whites
- 150 g Erythritol or caster sugar
- pinch Salt
Instructions
Crust
- 1. Soak dates. 2. Pulse the nuts and coconut flakes first, then add the dates and pulse until sticky. 3. Press the mixture into your tart tins and chill for 30 minutes. 4. Bake on a baking tray at 350 F for about 15-20 minutes or until golden brown. Set aside on a wire rack to cool.
Sea Buckthorn Curd
- If using fresh sea buckthorn berries, rinse them thoroughly. Place the berries in a small saucepan over medium heat and cook until they soften and release their juice, about 5-7 minutes. 2. Use a food processor or blender to puree the berries, then strain through a fine mesh sieve to remove the seeds and skins, leaving you with smooth sea buckthorn juice. 3. If using frozen berries, thaw them first and then follow the same process.4. Whisk together the sea buckthorn juice and lemon juice in a medium pot.5. Meanwhile, whisk the eggs and monk fruit sweetener with erythritol or sugar together in a heatproof bowl set over a pan of gently steaming water.(double boiler method) 6. Keep whisking until smooth.7. Remove the sea buckthorn juice mixture from the heat. 8. Heat the sea buckthorn juice and slowly pour into the egg mixture while continuing to whisk to maintain a thick ribbon. Stir constantly with a wooden spoon or silicone spatula, ensuring the mixture thickens evenly. The curd will gradually thicken as it cooks, taking about 8-10 minutes. It's ready when it coats the back of the spoon and holds its shape when you draw a line through it with your finger.9. Remove the curd from the heat. Gradually add the butter pieces, one at a time, stirring after each addition until the butter is fully melted and incorporated. This will give the curd a smooth and glossy finish.10. Pour the curd into a clean bowl and cover the surface with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. 11. Let it cool to room temperature, then refrigerate for at least 2 hours to allow the curd to set. Once the curd has cooled and thickened, transfer it to an airtight container and store it in the refrigerator. 12. The curd will keep for up to 2 weeks. Enjoy your sea buckthorn curd spread on toast, as a filling for tart shells, or as a topping for yogurt, ice creams, or cakes.
Meringue
- In a clean mixing bowl, add the egg whites and salt.2. Begin whisking on medium speed until the egg whites are foamy.3. Gradually add the sugar, one spoonful at a time, while continuing to whisk.4. Increase to high speed and beat until stiff peaks form. The meringue should be glossy and hold its shape.5. Optional: fold in a splash of sea buckthorn syrup or a tiny bit of lemon juice for extra flavor or color.6. Use immediately to pipe or spoon onto your tartlets.7. Bake or torch:– For a toasted finish, use a kitchen torch.– Or place the tartlets in a low oven (around 100–110°C or 210–225°F) for 15–20 minutes until the meringue is set and just turning golden at the tips.
Nutrition
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
If you made this recipe, please leave a rating/comment. Your feedback helps us continue to bring you high-quality free recipes.
Don’t forget to sign in for my free recipe E-book, and follow me on Instagram to stay informed about all that is happening!