Preheat oven to 350F. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Form the dough into a log and cut into 12 even pieces. Roll each piece into a ball, then flatten out into a disc and press into a greased non-stick mini tart pan. Prick the dough with a fork and bake for 12-15 minutes, or until slightly golden, while you make the lemon curd.
Allow the tart crusts to cool before filling with the lemon curd. Chill in the fridge for at least 1 hour to allow them to set.
Top each mini tart with the berries of your choice. You can top with homemade whip cream in addition to a berry or even add both! Store leftovers in the fridge for several days or freeze.
*Macros calculated for 12 tarts with lemon curd, does not include optional toppings. Be sure to adjust according to the toppings you use.