Ginger Lemon Tart

This dessert is my own version of a deconstructed (or reconstructed, as it were) gingersnap cookie dipped in bittersweet lemon curd.  It's a ginger cookie crust, filled with homemade lemon curd, and topped with a molasses whipped cream.

It's been awhile since I've made a tart, but every time I do, I think about "Queen of Tarts"--a gorgeous little food and pastry shop in Cape Town, SA that's more than worth a visit (or two). 

The Felice Brothers have a new album coming out, "Favorite Waitress," and it features a pretty excellent song I heard about a year ago on a recording from Asheville's Orange Peel.  Here's that acoustic version of "Cherry Licorice."

...All she wants to drink is lemon spritzer/ she don't care if the image fits her/ Who wants to spend their time/ choking on lemon rind

Ingredients:
*Adapted from Ina Garten's "Lemon Curd Tart"
Ginger Cookie Crust:
--12 tbsp. unsalted butter, chilled and chopped
--1/2 c. dark brown sugar
--1 3/4 c. flour
--1/2 tsp. salt
--1 tsp. ground ginger

Lemon Curd Filling:
--5 lemons
--1 1/2 c. granulated sugar
--8 tbsp. butter, softened at room temperature
--6 eggs
--pinch of salt

Molasses Whipped Cream:
--1 pint heavy whipping cream
--1/2 c. granulated sugar
--2 tbsp. molasses (you could add more or less depending on taste)

Preheat oven to 350 degrees F.

First make the crust.  In a food processor, combine butter, dark brown sugar, flour, salt, and ginger.  Pulse until the mixture begins to form a crumbly dough.  Form into a ball and press into a 10" tart pan.  Press dough from the center outward until the interior of the tart pan--bottom and sides--are covered.  Cover the crust with aluminum foil and bake for 18 minutes.  Remove tart crust from the oven and remove the foil.  Poke fork holes throughout the dough and continue to bake uncovered for another 20 minutes, or just until the crust begins to turn a light golden color.  Remove from oven and allow to cool.

While your crust is cooling, it's time to make your lemon curd filling.  Zest all five lemons.

Then cut the lemons in half and juice them.  You should have just about one cup of lemon juice.  Pour through a sieve and set aside.

Combine the zest and the 1 1/2 c. sugar in a food processor, and pulse for about 2 minutes.  You'll want the zest to be extremely finely ground and completely incorporated into the sugar.  In a stand mixer with a paddle attachment, cream the zest and sugar mixture with the butter until smooth.  Add your eggs one at a time and mix at a low speed.  Drop in a pinch of salt.  Slowly add the fresh lemon juice, continuing to mix at a low speed until all ingredients are combined.

Transfer your curd mixture to a medium saucepan and heat over low for approximately 10 minutes, stirring constantly, until the curd has thickened.  Remove it from the heat, allow to cool just slightly, then pour into the cooled crust.  Allow the mixture to set for 30 minutes at room temperature and then transfer to the refrigerator.

When you're ready to serve, make the molasses whipped cream.  In a stand mixer with a whisk attachment, combine heavy whipping cream, sugar, and molasses until you have your desired thickness.  I like to whisk mine until medium-stiff peaks form.  Top your ginger lemon tart with the molasses whipped cream and serve.