4 ounces containters graham cracker pie crusts mini (recommended: Keebler)
1 cup lemon curd (recommended: Dickinson's)
2 tablespoons juice of lemon
1 tablespoon lemon zest
0.3 cup cooking tapioca quick
10 ounce strawberries frozen (recommended: Dole)
0.5 cup sugar
1 cup sugar
0.3 cup water
Equipment
bowl
pot
hand mixer
slow cooker
Directions
Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours.
For the lemon tartlets:In a large bowl, combine all tartlet ingredients, except crusts.
Using an electric mixer beat on medium speed until creamy, about 1 minute.
Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set.
