13 January, 2016
My oh-so-pretty kiwi tartlets, although not 100% guilt free, do make me feel better about breaking my New Year’s Resolutions once again. After all, they are topped with a delicious fruit that is packed with vitamin C (an even higher amount than oranges have) and vitamin K, plus many other vitamins that are essential to a healthy body. Do make sure that the fruit are ripen though, as in this way they will be sweet and juicy.
The amounts listed below are enough for 2 tartlets, (depending on the size of your tart tins, mine are a tad larger than a standard mini tart tin).
For the pastry:
- 100 g plain flour
- 50 g butter
- 1 1/2 tbsp milk
- 2 tbsp icing sugar
For the filling:
- 100 g heavy cream
- 2 medium eggs
- 3 tbsp icing sugar
- 1/4 tsp vanilla essence
- 3 kiwis
- Preheat the oven to 180 degrees C.
- Sift the flour in a large bowl.
- Cut the butter in small cubes, then add it to the flour and rub it in with your fingertips until it resembles breadcrumbs.
- Add the icing sugar and milk and knead the dough into a ball.
- Cover the bowl with clingfilm and refrigerate for 30 minutes.
- Transfer the dough to the working surface and use a rolling pin to roll the dough into an approximately 1/4 cm thickness.
- Carefully roll it around the pin, then line 2 tart tins, pressing gently around the edges and the base.
- Cover with baking sheet, then fill the tart tins with ceramic baking beans. This will prevent the dough from shrinking in the oven.
- Bake for 20 minutes, then remove the sheet and ceramic baking beans and bake for a further 5 minutes.
- Set aside to cool.
- To make the filling, add the heavy cream to a bowl, mix in the eggs, sift in the icing sugar and add the vanilla essence. Mix well.
- Fill the 2 pastries with the cream mixture, then bake for 10-15 minutes until the cream is set and firm to touch.
- Remove from the oven and leave to cool completely.
- Decorate with kiwi.