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.