Preparation info

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Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

For an easy dessert, fill a gingersnap crust with your favorite citrus curd. 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

  • cups (5 oz/155 g) gingersnap crumbs
  • 5 Tbsp ( oz/75 g) unsalted butter, at room temperature
  • About 1½ cups (12 fl oz/375 ml) Lemon Curd
  • 3 or 4 kiwifruits, peeled and thinly sliced
  • 1 Tbsp grated lemon zest


    Preheat the oven to 375°F (190°C). Butter four -inch (11.5-cm) 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 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, 8–10 minutes. Transfer 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.