Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat oven to 375ºF.
In a food processor, pulse cookies until very finely ground. You should have about 1 ½ cups of crumbs.
Add melted butter and sugar and pulse until evenly moistened.
Press crumb mixture into six small (3 ¾-inch) tartlet pans or one 9-inch tart pan.
Bake for 4 to 5 minutes or until lightly golden. If crust has puffed, carefully press bottom back into place using a spoon or flat-bottomed glass.
Cool completely.
For kiwi curd, strain kiwi puree through a fine mesh sieve. Reserve seeds and set aside.
Combine puree with sugar and lemon juice in a medium heavy-bottomed saucepan.
Beat eggs together with egg yolks, then add to kiwi mixture.
Add butter and stir over medium-low heat until butter is melted and curd thickens, about 10 to 15 minutes. Do not let it boil.
Add one drop of green food coloring, if desired for a more vibrant color.
Press curd through a fine mesh sieve to remove any lumps or cooked egg bits.
If desired, add kiwi seeds back to curd, stirring until evenly distributed.
Divide curd among prepared crusts; refrigerate until set, at least 1 to 2 hours.
Top with strawberry slices.