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Lemon Curd Tartlets

For an easy dessert, fill a gingersnap crust with your favorite citrus curd, such as the lemon curd called for here. The spicy, buttery crust is a perfect foil for the curd’s tangy flavor and smooth texture. You can make tartlets or one large tart. Garnish either size with fresh fruit and a scattering of zest.

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Why it works: Lemon and kiwifruit work together. They rank in the top 6% of all ingredient pairs, and 45 recipes mention both. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon + kiwifruittop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together45 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Butter + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together41,197 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + kiwifruittop 11% of all pairs
    Aroma overlapstrong
    Mentioned together40 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the kiwifruit

How well each one fits the dish's main ingredients (butter, lemon):

  1. Orangebetter flavor fit
  2. Raspberrybetter flavor fit
  3. Limebetter flavor fit
  4. Kiwifruitthe original

Fit is the average pairing score against butter, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).