Lemon Curd Gingernut Tarts | Donna Hay
These quick fix lemon curd gingernut tarts are the perfect last-minute dessert option for when you need to ‘bring a plate’.
Ingredients
- 250g store-bought ginger nut (ginger snap) biscuits
- 75g unsalted butter, melted
- 1 cup (250ml) single (pouring) cream
- 1 cup (320g) store-bought lemon curd
- 125g blueberries, to serve
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