
Yields:
12
Prep Time:
15 mins
Total Time:
2 hrs
These mini tarts make the best summer dessert. The filling is made of a kiwi curd and the classic combo of kiwi and strawberry will remind you of a tropical vacation.
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
For crust
- 1 1/2 cups
graham cracker crumbs
- 6 Tbsp.
unsalted butter, melted
- 1/4 cup
granulated sugar
- 1/4 tsp.
kosher salt
For filling
- 4
kiwis, peel removed
- 1/2 cup
granulated sugar
- 4
large egg yolks
- 3 Tbsp.
fresh lemon juice
- 1/4 tsp.
kosher salt
- 5 Tbsp.
unsalted butter, cubed
Sliced strawberries, for garnish
Directions
- Step 1Preheat oven to 325º and line a 12-cup muffin tin with 12 paper liners. Spray liners with cooking spray.
- Step 2In a large bowl, combine crushed graham crackers, melted butter, and salt and stir until combined. Press graham mixture firmly into the bottom and about ½-inch up the sides of the paper liners. Bake until light golden, about 12 minutes. Cool completely on a wire rack.
- Step 3Meanwhile, make the filling. In a food processor or blender, pulse the kiwis until pureed. Pour the puree into a medium saucepan and add the sugar, egg yolks, lemon juice, and salt, whisk well to thoroughly combine. Place over medium-high heat. Cook, whisking constantly, until the mixture is combined and thickened, about 6 minutes. Turn off the heat and stir in the butter until melted and combined.
- Step 4Fill each cooled tart shell with the warm kiwi mixture. Refrigerate until firm and well chilled, at least 1 hour.
- Step 5Top each tartlet with sliced strawberries.
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