If you want to take a flavorful trip down memory lane or simply enjoy a delightful summer treat, the gingernut lemon curd tarts are the way to go. These tarts, which hail from the seventies, are making a grand comeback, thanks to Al Brown’s revised edition of his iconic book, “Eat Up New Zealand: The Bach Edition.”
Reminiscing about his childhood, Al mentions how these tarts were a dinner party favorite in his household. The gingernut base, softening overnight, and the luscious lemon curd made for a morning treat he would eagerly look forward to. The amalgamation of Griffin’s Gingernuts with the rich, tangy lemon curd offers an experience that’s both nostalgic and contemporary.
Here’s how you can recreate this classic dessert:
- 1 packet (250g or 9 oz) Griffin’s Gingernuts
For the Lemon Curd:
- 8 egg yolks
- ⅔ cup (140 g or 5 oz) sugar
- ⅓ cup (80 ml or 2.7 fl oz) fresh lemon juice
- 1/4 cup (60 g or 2 oz) butter, roughly chopped
- ⅓ cup (80 ml or 2.7 fl oz) cream
- 300ml (10½ fl oz) whipped cream
- Begin by preheating the oven to 180°C (350°F).
- Spread out the gingernuts on a tray and warm in the oven for 3-4 minutes. Immediately after, press each softened biscuit into a small muffin tray to form a base.
- Once set, fill the bases with the lemon curd and chill for a few hours.
- Before serving, generously top each tart with whipped cream.
To make the Lemon Curd:
- In a nonreactive saucepan, whisk together egg yolks, sugar, and lemon juice.
- Over medium heat, continuously stir the mixture until it transforms into a thick curd, which should occur just as it starts boiling.
- Take off the heat and mix in the butter. Once cool, stir in the cream.
- Transfer the curd to a jar and refrigerate until needed.
These tarts are not just a tribute to the past but also an ode to simple, flavorful desserts that stand the test of time. Whether it’s a family gathering, a summer picnic, or just an everyday treat, these tarts promise a burst of sunshine with every bite.