Lemon Curd Tartlets
For an easy dessert, fill a gingersnap crust with your favorite citrus curd, such as the lemon curd called for here. The spicy, buttery crust is a perfect foil for the curd’s tangy flavor and smooth texture. You can make tartlets or one large tart. Garnish either size with fresh fruit and a scattering of zest.
For the crust:
- 1 3/4 cups gingersnap crumbs
- 5 Tbs. unsalted butter, at room temperature
- About 1 1 /2 cups lemon curd (see related recipes at left)
- 3 or 4 kiwifruits, peeled and thinly sliced
- 1 Tbs. grated lemon zest
Preheat an oven to 375ºF. Butter four 4 1/2-inch tartlet pans with removable bottoms.
To make the crust, in a food processor, combine the gingersnap crumbs and butter. Pulse until the butter is evenly distributed and the mixture starts to clump together. Remove the crumb mixture from the food processor and press the mixture onto the bottom and up the sides of the prepared tartlet pans.
Bake until the crusts are set and begin to brown, 8 to 10 minutes. Transfer the pans to a wire rack and let cool.
Remove the cooled tartlet shells from the pans and gently spoon the curd into the shells. Arrange the kiwifruit slices on top, garnish with the lemon zest and serve. Makes 4 tartlets.
Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).