Ingredients
1 x 250g (9 oz) packet Griffin’s Gingernuts
Lemon curd
TO ASSEMBLE AND SERVE
300ml (10½ fl oz) cream
Method
Preheat your oven to 180°C (350°F).
Spread the gingernuts out on a baking tray and place in the oven for 3–4 minutes. Remove from the oven and, while they are still hot and pliable, press each one down into the hole of a small muffin tray or similar. (Once they cool, they go back to their crunchy hard selves.) Repeat in batches.
Fill the tart bases with lemon curd. Refrigerate for a couple of hours to slightly soften.
To serve, whip the cream until soft peaks form, and spoon a liberal amount over each tart. Serve now.
LEMON CURD
8 egg yolks
⅔ cup (140 g/5 oz) sugar
⅓ cup (80 ml/2. fl oz) fresh lemon juice
1/4 cup (60 g/2. oz) butter, roughly chopped
⅓ cup (80 ml/2. fl oz) cream
To make the lemon curd, put the egg yolks, sugar and lemon juice in a suitable-sized nonreactive saucepan. Whisk until combined.
Place the saucepan over medium heat and stir the mixture continuously with a wooden spoon, or better still a rubber spatula, until it turns into a thick curd—this will be shortly after it comes up to the boil.
Remove from the heat, stir in the butter and let the mixture cool before stirring in the cream. Pour into a jar or similar, then refrigerate until required.
Recipes extracted from Eat Up New Zealand: The Bach Edition by Al Brown, photography by Josh Griggs, published by Allen & Unwin NZ, RRP $49.99.
