Grapefruit Tarts in a Gingersnap Crust

After the Poppyseed Angel Food Cake (which is where you'll find the recipe for the grapefruit curd), I had way too much curd left over to just shove it in the fridge and hope it gets eaten with toast.  I remembered a lime pie I'd had at the infamous Magnolia Bakery  here in NYC, and although the lime filling itself was somewhat unmemorable, I loved the idea of the gingersnap crust that it came in.  There is nothing in this world simpler than a pressed cookie (or graham cracker) crust.  The recipe comes from The Magnolia Bakery Cookbook, but really, just substitute ginger snap crumbs for the graham crackers in your usual recipe and you'll be all set.

Gingersnap Crust

4 tablespoons melted butter

1 1/2 cups gingersnap crumbs (That's it!)

Combine the butter and the crumbs and press firmly into your tart pan.  Bake for about 10 minutes in an oven preheated to 325, and let cool completely.  Fill with leftover grapefruit curd and enjoy!

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Have you ever read someone else's blog and just known that your interests and style almost perfectly align?  That's how I felt when I first stumbled on Lisa's blog of Lisa is Cooking.  Like me, Lisa shares a love (obsession?) with cookbooks and lucky for us, she has agreed to do a guest post here, which will appear on Thursday.  I can tell you, it's a great one, so I hope you'll visit in a couple of days to check it out.  Also, be sure to stop by her blog, you won't regret it!