Delightful no-bake Lemon Curd Tarts made with crushed speculoos or digestive biscuits and topped with a homemade lemon curd. A simple but spectacular looking dessert!
If you cannot find speculoos biscuits, a good alternative would be gingernut biscuits, plain chocolate biscuits or even digestive biscuits.
You can make these tarts as big or as small as you like. For larger tarts, I recommend using small non-stick tart tins with a loose bottom.
The lemon curd and the biscuit base keeps well in the fridge for 1-2 days. The tarts can be made a few hours ahead of time and kept in the fridge before serving. Any longer and the lemon curd won’t look so fresh and the biscuit base will go a bit soggy.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.