![]() Whisk vigorously for 30-60 seconds until it thickens and becomes lighter in texture. Wipe out the mixing bowl from the crumbs and place the creme fraiche into the bowl. Use your fingers to gently press into the bottom and a little up the sides of the dish. Divide the crumb mixture between the two cups or ramekins. ![]() Place gingersnap crumbs in a medium bowl and stir in the melted butter. Have two 8-ounce custard cups, small bowls, or ramekins ready.Ģ. Mini Lemon Curd Tarts Recipeġ/2 cup (2 ounces) gingersnap crumbs (see note)ġ/4 cup lemon curd ( homemade lemon curd or store-bought)Ģ-3 teaspoons finely chopped crystallized gingerġ. No mixer needed!īe sure to read the notes below for substitutions and other tips. Set aside a few minutes to make these cute little tarts, tuck them away in the fridge, and after dinner you’ll have a delicious, lemony dessert. And so delicious for such a minimal effort. The crust is made with crushed gingersnap cookies and a tiny bit of melted butter. (There are substitution directions in the notes, if needed.) Creme fraiche is magic with lemon curd. It’s very similar to sour cream, but is much creamier. To the lemon curd, you’ll add creme fraiche. Other fruit curds would be great here, too, if you can find them. By the way, lemon curd can be found in grocery stores near the jams and jellies. And this recipe for Lemon Curd Tarts couldn’t be easier, with simple ingredients and very little prep - it takes maybe 10-15 minutes tops, not counting chilling time.įor the filling, use whatever lemon curd you can find or even make your own. In fact, I would choose this over a chocolate dessert any day. Cover and store in the fridge for 1 week (or freeze).I adore lemon desserts. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees. ![]() Stir in butter, lemon juice, peel and salt. In the top of a double boiler, beat eggs and sugar. NOTESĬopy Mini Fruit Tarts Filled with a Lemon Curd Mousse and a Shortbread Crustģ tablespoons and 1 teaspoon confectioner's sugar Cover and store in the fridge for 1 week (or freeze). So make some and freeze it in small containers and you will have lemon curd at your fingertips! I tried freezing the lemon curd and had outstanding results. Really easy to make and have on hand for scones, pies tarts, cakes etc. Place the mousse in a plastic bag (or use a piping bag) and cut a small hole. Let cool slightly and make an indentation with the back of a teaspoon. ![]() Depending how thick the dough is, the baking time will vary. Keep an eye on them after 8 minutes or so. Press and form the dough all the way up to the edge.Ĭhill for 2 hours (I just chilled it for a few minutes until the dough hardened).īake for 10-12 minutes, or until lightly brown around the edges. Fill mini muffin pan with small chunks of dough. enough where the butter solidifies again. Squeeze and work dough until it holds together.Ĭhill slightly. Using your hands, mix butter, brown sugar, confectioner's sugar and flour together in a large bowl. Preheat oven to 325 degrees F (165 degrees C). ![]()
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