strawberry cake recipe from scratch

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. 

INGREDIENTS



FOR CRUST

1. 1 1/2 c. graham cracker crumbs
2. 6 tbsp. unsalted butter, melted
3. 1/4 c. granulated sugar 
4. 1/4 tsp. kosher salt

FOR FILLING

1. 4 kiwis, peel removed 
2. 1/2 c. granulated sugar
3. 4 large egg yolks
4. 3 tbsp. fresh lemon juice
5. 1/4 tsp. kosher salt
6. 5 tbsp. unsalted butter, cubed
7. Sliced strawberries, for garnish

DIRECTIONS

1. Preheat oven to 325º and line a 12-cup muffin tin with 12 paper liners. Spray liners with cooking spray. 
2. In 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.
3. Meanwhile, 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.
4. Fill each cooled tart shell with the warm kiwi mixture. Refrigerate until firm and well chilled, at least 1 hour. 
5. Top each tartlet with sliced strawberries.