Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups gingersnap crumbs
  • 5 Tbs. unsalted butter, at room temperature
  •  
  • About 1 1 /2 cups <a href="http://www.williams-sonoma.com/recipe/lemon-curd.html"><b><u>lemon curd</u></b></a> or <a href="http://www.williams-sonoma.com/recipe/meyer-lemon-curd.html"><b><u>Meyer lemon curd</u></b></a>
  • 3 or 4 kiwifruits, peeled and thinly sliced
  • 1 Tbs. grated lemon zest

Instruction

  • 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 <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).