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.
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.