Kiwi Cream Cheese Tart Recipes

STRAWBERRY KIWI TARTLETS

Steps:

• Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
• Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
• In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
• Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.

KIWI TART

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
• Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
• Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
• Spread cream cheese filling in cooled shell and top with kiwi slices.

CALIFORNIA KIWI CREAM CHEESE ICE CREAM

Steps:

• Scoop out kiwis and puree in a food processor or blender; you should have about 2 cups. Transfer to a saucepan over medium-low heat. Cook, stirring frequently, until reduced to about 1 cup, 15 to 20 minutes. Remove from heat and let cool.
• Stir cream cheese and sugar together in a bowl. Whisk in half-and-half slowly; add cooked kiwis and vanilla extract. Cover with plastic wrap and refrigerate until cool, 15 to 20 minutes.
• Pour mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and chill in the freezer until firm, at least 2 hours.

KIWI TART

Steps:

• Put oven rack in middle position and preheat over to 450°F Fit dough into tart pan, leaving a 1/2 inch overhang, then fold overhand inward and press against the side of the pan to reinforce edge. LIghtly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes. Meanwhile, beat together cream cheese, sugar, milk, zest and vanilla in a bowl with an electric mixer until creamy and smooth. Spread cream cheese filling in cooled shell and top with kiwi slices. Cover and chill before serving.

KIWI-CREAM CHEESE TART

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.
• For filling:
• Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.
• Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

KIWI-CREAM CHEESE TART RECIPE

Steps:

• For crust: Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes. Preheat oven to 375 degrees. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely. For filling: Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours. Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve. This recipe yields 6 to 8 servings.

KIWI RICOTTA CHEESE TART

Steps:

• For the pastry, sift the flour, sugar, salt and baking powder into a bowl. Cut in the butter until the mxture resembles coarse crumbs. Mix the egg yolk and cream. Stir in just enough to bind the dough.
• Transfer to a lightly floured surface, flatten slightly, wrap in waxed paper and chill for 30 minutes. Preheat the oven to 425°F.
• On a lightly floured surface, roll out the dough to 1/8 inch thick and transfer to a 9 inch springform pan. Crimp edges.
• Prick the bottom of the dough all over with a fork. Line with waxed paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake until golden, 6-8 minutes more.Remove from oven. Let cool. Reduce oven heat to 350°F.
• Grind the almonds finely with 1 tablespoon of the sugar in a food processor or blender.
• With an electric mixer, beat the ricotta until creamy. Add the cream, egg yolks, remaining sugar, flour, salt, rum, lemon rind and 2 tablespoons of the lemon juice. Beat to combine.
• Stir in the ground almonds until well blended.
• Pour into the shell and bake until golden, about 1 hour. Let cool, then chill, loosely covered for 2-3 hours. Unmold and place on a serving plate.
• Combine the honey and remining lemon juice for the glaze, set aside.
• Peel the kiwis. Halve them lengthwise, then cut horizontally into 1/4 inch slices. (will look like half circles).
• Arrange slices in rows across the top of the tart. Just before serving brush with honey glaze.