Friday, 22 August 2008

Lemon Ginger Tarts in Ginger Granola Shells

Da da da da!
Ladies and gentlemen, announcing the Royal Foodie Joust.

A tongue in cheek foodie competition presided over by the Leftover Queen herself - Jenn, who was last seen gliding down the street perched atop an alligator and waving her scepter triumphantly.

No hurricane can tarnish the Queen's crown and all that wind just makes her hungry for competition.

This month's challenge involves citrus, ginger and whole grains.

My entry is Lemon Ginger Tarts in Ginger Granola Shells.

Let the battle begin! Um, at the end of the month.

To see the other submissions, check out the Leftover Queen forum.

Ginger Granola Crust

I got the idea for a granola crust from Food Network Challenge - Pies. One of the contestants made a pie dough out of granola and I thought it was a good idea.

2 cups granola - any kind
1 inch ginger, finely grated on Microplane
4 tbsp softened butter

Pulse a few times in food processor until it starts to come together. Press into 4 - 4 inch tart pans. Bake at 350 degrees for 15 minutes. If the centres puff up, just press them down again. Let cool. Fill with lemon curd, cool, and refrigerate.

(Ginger) Lemon Curd - Martha Stewart - My additions are in italics.
You will have leftovers, save for fillings and garnishes for your baked goods.

4 large eggs plus 4 large egg yolks
1 1/3 cups sugar
2/3 cup fresh lemon juice (about 4 lemons)
10 tablespoons unsalted butter, cut into pieces
1/2 inch finely grated fresh ginger - Microplane is best

In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter and ginger.
Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, 8 to 10 minutes.
Pour curd through a fine-mesh sieve into cooled crusts. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

Garnish tarts - I used red currants and garden mint.