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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lemon Curd Tartlets

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lemon Curd Tartlets Empty Lemon Curd Tartlets

    Post by Lobo Mon 11 Jan 2016, 7:56 pm

    Lemon Curd Tartlets Img25l
    Lemon Curd Tartlets
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 4
    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.






    • 396

    Ingredients:

    For the crust:


    • 1 3/4 cups gingersnap crumbs
    • 5 Tbs. unsalted butter, at room temperature
       
    • About 1 1 /2 cups lemon curd or Meyer lemon curd
    • 3 or 4 kiwifruits, peeled and thinly sliced
    • 1 Tbs. grated lemon zest

    Related Recipes


    Directions:

    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).
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