Source: Parents Magazine

Gallery

Recipe Summary test

prep:
30 mins
cool:
5 mins
bake:
11 mins
total:
46 mins
Yield:
30 tarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 F. Lightly grease thirty 1-3/4-inch muffin cups; set aside.

    Advertisement
  • Knead cookie dough and 2 tablespoons finely chopped crystallized ginger until well combined. Divide dough into 30 (1-tablespoon) portions. Place dough portions into prepared muffin cups.

  • Bake for 9 minutes or until dough is slightly firm but not set. Using the back of a rounded 1/2-teaspoon measuring spoon, gently press a shallow indentation in each shell.

  • Bake about 2 minutes more or until edges of shells are firm and golden. Cool in pan on a wire rack for 5 minutes. Re-form indentations, if necessary. Carefully remove tart shells from cups. Cool completely on wire rack.

  • For filling, in a small bowl, combine 1/2 cup purchased lemon curd and 1/4 cup sweetened condensed milk. Spoon filling into cooled tart shells. Sprinkle with additional chopped crystallized ginger. If desired, top each with a lemon peel strip and sprinkle with powdered sugar.

Make-Ahead Directions:

Place filled tarts in single layer in an airtight container; cover. Cover and chill filled tarts in a single layer in an airtight container for up to 3 days. Let stand at room temperature for 30 minutes before serving. Or layer unfilled tarts between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw tarts at room temperature, then fill as directed.

Advertisement