Kiwi and Lemon Curd Tartlets
March 17, 2010 | Print | E-mail | Filed under kiwi, lemon, tart
Even though I’m only a tiny bit Irish, I wanted to make something green to celebrate St. Patrick’s day today. I whipped up everything needed for these little tartlets over the weekend; one of the great things about them is that everything keeps well in the refrigerator until you’re ready to assemble and serve them. You can make them even more festive for the holiday by making lime curd instead of lemon (I didn’t only because my hubby dislikes anything lime). Plus, if you have any curd left over, you can store it in a covered container in the refrigerator for up to 10 days – that’s plenty of time to come up with another use for it! You can also can the curd to preserve it for even longer, or give it to a friend!
For the lemon curd:
- 1 cup sugar
- 1 3/4 sticks unsalted butter, cubed
- 1 tsp grated Meyer lemon zest
- Lemon juice from 4 Meyer lemons (a little less than 1/2 cup)
- 4 eggs, lightly beaten
For the pastry: My go-to pie crust recipe.
For the topping:
- 4-5 kiwi, peeled and sliced
For the curd, combine the sugar, butter, lemon zest, and lemon juice in a saucepan over medium heat. Bring to a boil, stirring until the sugar has dissolved completely.
Remove from the heat and pour into a mixing bowl (this is important so that you don’t cook the eggs in the next step!). Let cool for just a few minutes.
Whisk in the eggs one at a time, stirring constantly.
Pour the mixture into a double boiler over medium heat and stir constantly until it thickens (the temperature should reach about 170 degrees). Remove from the heat and pour through a mesh sieve to remove any lumps. Then, pour the curd into a bowl or storage container.
Press plastic wrap against the surface and then chill in the refrigerator while you make the pastry.
After you’ve made the pastry, preheat the oven to 325 degrees. Roll out the dough and cut it into 6 pieces. Press the dough into lightly greased tartlet pans and prick the dough with a fork. Bake the shells 20-30 minutes or until lightly browned. Let cool completely.
When the pastry shells have cooled, spoon the lemon curd into the shells and arrange the sliced kiwi on top. You can refrigerate the assembled tarts for up to 8 hours before serving.
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March 17th, 2010 at 9:33 am
Wow those are so cute! I really feel like making them now but must stick to my no sweets oath after last weeks overbake! Going on the to do list though. Gorgeous! <3
March 17th, 2010 at 9:35 am
That last picture is so gorgeous! These look great, very Spring-like! Would love to serve them at the party!
March 17th, 2010 at 9:38 am
These are so pretty! Perfect for spring!
March 17th, 2010 at 10:13 am
I JUST made lemon curd last night for my boyfriend. He loves it! I served mine with fresh berries, but I like the addition of kiwi. We have some leftover, so I’ll have to give that a try. Happy St. Patty’s Day!
March 17th, 2010 at 10:42 am
Gorgeous! I love the arrangement of the kiwi.
March 17th, 2010 at 11:29 am
I must be slightly dyslexic. When I saw your post title I thought it said, “Lemon Turd Cartlettes”. Go on – say it fast a few times.
Despite my murdering your title, they look delicious!
March 17th, 2010 at 2:03 pm
I love lemon desserts! Making lemon curd from scratch is even on my culinary ‘I want to try that’ list and kiwis are one of my favorites. Great recipe!
March 17th, 2010 at 4:06 pm
I love lemon. I love kiwi. I’m pretty sure I would love tartletts. Mmmmm.
March 17th, 2010 at 4:27 pm
oh yum, give me that bowl and a spoon seriously.
March 17th, 2010 at 4:36 pm
I love dishes like this where you can make the various components ahead of time and then assemble them right before! Perfect party food! These are absolutely gorgeous.
March 17th, 2010 at 6:50 pm
I love this. I want one with a cup of tea, b/c I’m a lot Irish!
March 17th, 2010 at 7:58 pm
Those look great! I love anything lemony!
March 18th, 2010 at 8:07 am
I have seen the lemon curd a lot lately and now with your tutorial I am off to make my own! Thanks!
March 18th, 2010 at 10:06 am
I did miss these yesterday! Yummy and pretty! I LOVE lemon curd! I’ll bet these were light and tasty!
March 18th, 2010 at 7:46 pm
such a refreshing and beautiful dish! I didn’t realize that lemon curd was that easily made!
March 18th, 2010 at 8:31 pm
These look so fresh! Very springy!
March 18th, 2010 at 9:51 pm
So beautiful and simple. Love when curd and crusts are made from scratch, there is no other way.
March 18th, 2010 at 11:57 pm
This sounds yummy!
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March 19th, 2010 at 1:08 am
looks like spring on a plate, bright, fresh and cheery!
March 19th, 2010 at 1:11 am
These look soooo delish & refreshing! Love fruit tarts!
March 19th, 2010 at 3:40 pm
Yum! These look so good, and perfect for spring!