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 (Adapted from the Martha Stewart Cookbook):
- 1 cup sugar
- 6 egg yolks
- Lemon juice from 2-3 Meyer lemons (about 1/2 cup)
- 1 stick butter, cubed
- 1 tsp grated Meyer lemon zest
For the pastry: My go-to pie crust recipe.
For the topping:
- 4-5 kiwi, peeled and sliced
For the curd, stir together the egg yolks and sugar in a saucepan over medium heat. Add in the lemon juice and zest. Stir constantly until the curd thickens and coats the back of a spoon.
Add in the cubed butter, and stir until it melts. The curd should be smooth.
If desired, pour the curd through a fine mesh sieve to remove any lumps, and then pour the curd into a storage container or bowl.
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.