Mandarin Tartelettes

How cute are these bite-sized treats?! Perfect to pass around at your next soirée or to serve with mini sandwiches for afternoon tea. Little nests of graham cracker crusts filled with grapefruit curd and garnished with petite slices of mandarin, these are little bites of heaven...happy nibbling!Mandarin TartelettesMakes a dozenFirst, make the crust:Graham Cracker CrustIngredients:6 organic graham crackers3 tablespoons organic unsalted butter, cut into ½ inch cubesPinch of saltDirections:Preheat oven to 325 degrees. Place graham crackers in a blender or food processor: blend until the crackers become a flour-like consistency. Transfer to a mixing bowl and add salt. Add butter and mix with your hands. Once the butter has been completely incorporated, press the mixture into a buttered mini muffin tin. Bake for about 7-10 minutes until the crust is golden brown. Allow to cool.Then make the curd...Grapefruit CurdIngredients:3 tablespoons organic sugar2 large organic eggs plus 3 eggs yolksJuice and grated zest of 1 organic pink grapefruitJuice and grated zest of 1/2 organic lemon5 tablespoons raw or organic unsalted butterDirections:In a small saucepan over low heat, combine the sugar, whole eggs and yolks, juice and zest. Cook stirring constantly, until the mixture thickens. Add the butter and whisk vigorously until you have a nice thick sauce. Remove from heat and allow to cool. Store in an airtight container in the refrigerator for about one week. You will most definitely have some leftover curd...perfect to serve with homemade scones...Fill each graham cracker crust "nest" with grapefruit curd. Place the tartelettes in the fridge for at least a few hours to allow the curd to set. For the garnish, simply toss about a dozen mandarin slices in apricot jam or citrus marmalade. I also used a a touch of floral sugar.Recipe + Photography by Cassie Winslow