Strawberry Kiwi Mini Tarts

1 . Stage

Preheat oven to 325º and line a 12-cup muffin tin with 12 paper liners. Spray liners with cooking spray.

2 . Stage

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 . Stage

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 . Stage

Fill each cooled tart shell with the warm kiwi mixture. Refrigerate until firm and well chilled, at least 1 hour.

5 . Stage

Top each tartlet with sliced strawberries.