So I had some leftover gingersnap cookies from something or other, and have been snacking on them over the past few days. Every single time I took a bite out of one, I got this intense urge to pair it with something lemony and fresh. And so this tart was born.
Sure, she ain't the prettiest girl at the ball (especially since I had the oven rack just a bit too close to the heat) but she definitely knows how to strut her stuff. The custard is almost lemon meringue-y, with a nice tart flavor that sits nicely on a bed of gingersnaps. And since it's such a snap to make, this is definitely one of those desserts you know you can serve to guests at a moment's notice.
Lemon Custard Tart with a Gingersnap Crust
2 cups gingersnap crumbs (this was about half a package of cookies for me)
4 tbsp butter, melted
1 tbsp fresh lemon zest
2/3 cup sugar
2 large eggs
4 tbsp butter, melted
2 tbsp sour cream
1/4 c fresh lemon juice
3 tbsp fresh orange juice
Preheat oven to 350. Combine gingersnap crumbs and melted butter. Press into a well-greased tart pan, or individual tart molds. Press as thinly as possible. Bake in oven for 5-7 minutes until set.
Meanwhile, combine zest and sugar in food processor and process until combined well. Add eggs, butter, and sour cream, and process for 1-2 minutes. Add fresh lemon and orange juices, and pulse a few times until mixed.
Slide oven rack out and fill tart shell(s). Push rack back into oven carefully and bake until center of tarts is gently set, but not firm (should still have some wiggle to it), about 10-12 minutes. Remove from oven and cool on wire racks.
