Kiwi Tartlets, an easy dessert full of flavour. Super simple, with a rich buttery pastry and a vanilla custard filling, then topped with delicious kiwi.
Ideal for those days when you feel like eating something sweet, but you don’t want to slave away forever in the kitchen. These kiwi tartlets really are gorgeous, and since they are topped with yummy kiwis, l kind of not feel too guilty after eating them.
Kiwi are 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. I really don’t like buying the ripen at home kiwis, they take forever to soften, even if they are a tiny little bit cheaper.
Kiwi are usualy at their best in the cold season, but, since they are easily available all year round, the tartlets are great not matter the season. It’s impressive how a little treat can really make my day, I’ve got a terrible sweet thooth lately.
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). You can also use a regular tart dish, so that will make you one large tart, more like the quiche size.
Do make sure you refrigerate the tarts once they cool down a bit, the flavour is enhanced when they are cool. Plus, they are really refreshing this way.
Most desserts, in general, will taste a lot better if refrigerated for a few hours, ideally overnight. Custard, in particular, since it contains eggs. The tarts make a spectacular dessert for any party or celebrations, they look fresh, and are a lot less messy than heavily cream-topped desserts. Give them a try, you’ll love them! Great with a nice glass of Kiwi spinach smoothie, for the perfect kiwi combo.
If you’ve liked my KIWI TARTLETS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Kiwi tartlets with a buttery pastry, a rich vanilla custard and topped with delicious kiwis, a great dessert for any party.
- 100 g plain flour
- 50 g butter
- 1 1/2 tbsp milk
- 2 tbsp icing sugar
- 100 g heavy cream
- 2 medium eggs
- 3 tbsp icing sugar
- 1/4 tsp vanilla extract
- 3 kiwis
Preheat the oven to 180 degrees C. (375 Fahernheit)
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.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.