Blueberry-Lime Ginger Tartlets
These fanciful tartlets combine tangy lime curd with sweet blueberries, nestled in a gingersnap crust. When preparing the curd, use low heat and stir constantly to prevent the eggs from cooking too fast and scrambling.
For the lime curd:
- 1 cup granulated sugar
- 2 whole eggs plus 4 egg yolks
- 8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
- 1/2 cup plus 2 Tbs. fresh lime juice
- 1 tsp. grated lime zest
- 10 oz. gingersnap cookies (30 to 40 cookies), coarsely broken
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 2 1/2 cups blueberries
- 1 lime
- Confectioners’ sugar for dusting
To make the lime curd, in a bowl, whisk together the granulated sugar, whole eggs and egg yolks. In a saucepan over low heat, combine the butter and lime juice and heat, stirring, until the butter melts. Add the egg mixture to the saucepan and cook, stirring constantly, until the mixture has thickened and coats the back of a wooden spoon, about 5 minutes.
Remove the pan from the heat and transfer the curd to a small heatproof container. Cover with plastic wrap, pressing it onto the surface, and refrigerate until ready to serve. Let come to room temperature before using. Stir in the lime zest just before serving. You will need 1 cup of the lime curd for the tartlets; reserve the rest for another use.
Preheat an oven to 350°F.
In a food processor, grind the gingersnaps to fine crumbs. Transfer to a bowl, add the melted butter and stir until thoroughly combined. Press the mixture evenly into the bottoms and sides of 4 tartlet pans with removable bottoms, each 4 3/4 inches in diameter. Bake until the crusts are a deep gold, about 12 minutes. Transfer to a wire rack and let cool completely.
Remove the tartlet shells from the pans and fill with the lime curd. Top with the blueberries. Finely grate the zest from the lime and sprinkle over the tartlets. Add a squeeze of lime juice over each tartlet. Dust with confectioners’ sugar just before serving. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).