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, these mini tarts are a big hit with the whole family.
Fruit tarts always look too yummy to even be eaten. And, depending on the season, you can go for any kind of fruit – just choose those that are fully ripe, the natural sweetness will bring so much more flavour, and colour too.
If you make these yummy scrummy kiwi tartlets, go for the fully ripe kiwi that are a little bit soft to touch – but not too soft, the ones that are hard are quite bitter, and hard to bite into.
Otherwise, topping aside, it’s a gorgeous custart tart/tartlet that uses plain and simple ingredients that pack a lot of flavour. The shortcrust base is rich and buttery, and the custard filling has a delicious vanilla touch.
Unlike other custard fillings, this one doesn’t have any flour/cornflour added, the filling can set beautifully just with the cream and eggs – the cream is rich and silky, I wouldn’t swap it for regular milk. Let’s see how to make them!
SUPER EASY KIWI TARTLETS
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 – 11 cm, 4.33 inch in diameter). You can also use a regular tart dish, so that will make you one large tart, more like the quiche size.
To make the shortcrust pastry
- start by making the shortcrust pastry: sift the flour, add the cold butter, and rub them together with your fingertips to resemble breadrcrumbs
- add the sifted icing sugar and milk
- knead well to get a smooth dough that does not stick to the hands
- cover with clingfilm and refrigerate for at least 15 minutes
- when the dough has chilled, halve it, then roll each half into about half a cm thickness (1/4 inch)
- arrange each rolled dough onto the tart forms, cover with kitchen foil, and fill with either dry pulses or ceramic baking beans to hold the pastry down while baking
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes
- remove the foil and beans
To make the custard filling
Once the pastry has been baked, we can get on with the filling. Simply eat together the double cream, eggs, sugar and vanilla extract to create a smooth, but thin custard.
Fill the pastry with the custard, then bake for a further 15 minutes until the custard is set. Leave to cool completely, then decorate with fresh kiwi. Great with a nice glass of Kiwi spinach smoothie, for the perfect kiwi combo.
The tarts are delicious cold, so do refrigerate for at least 1-2 hours, in order to fully enjoy the fantastic vanilla flavour, otherwise the filling might taste a tad eggy.
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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, these mini tarts are a big hit with the whole family. Perfect in the cold weather when kiwis are in season, but also as delicious all year round, my kiwi tartlets are a delicious dessert for any party or celebration.
- 100 g plain flour
- 50 g butter
- 1 1/2 tbsp milk
- 2 tbsp icing sugar
- 100 g double cream (heavy cream)
- 2 medium eggs
- 3 tbsp icing sugar
- 1/4 tsp vanilla extract
- 3 kiwis
Preheat the oven to 180 degrees C. (350 Fahrenheit)
Sift the flour in a large bowl.
Cut the cold 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 1/2cm (1/4 inch) thickness.
Carefully roll it around the pin, then line 2 tart tins (mine are 11cm, or 4.33 inch), pressing gently around the edges and the base.
Cover with baking sheet/kitchen foil, then fill the tart tins with ceramic baking beans. This will prevent the dough from shrinking in the oven.
Bake for 15 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.