STRAWBERRY KIWI TARTLETS
Glazed strawberries in puff pastry shells, topped with kiwi sauce and home made whipped cream. I always see strawberry and kiwi paired together in drink mixes and candies. I wanted to make something that used the actual fruits together. This worked perfectly. Rave reviews!
Provided by ilkaisha
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 55m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 34 g, Cholesterol 29.1 mg, Fat 17.4 g, Fiber 2.7 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 241.1 mg, Sugar 16.2 g
STRAWBERRY KIWI TART
When fresh fruit just isn't enough, add a sweet cookie crust. Voilà! It's a special-occasion dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h2m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal.
- Press mixture in bottom of ungreased springform pan, 9x3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan.
- Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream.
Nutrition Facts : Calories 305, Carbohydrate 49 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
KIWI STRAWBERRY TART
Make and share this Kiwi Strawberry Tart recipe from Food.com.
Provided by GingerPeach
Categories Tarts
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees
- Mix the crust ingredients, using only enough milk to get the consistency you want.
- On a sheet of wax paper, roll the dough out into a large circle. Use the wax paper to gently flip the crust into a 9-inch tart pan. Sprinkle a little flour on the bottom of the crust dough and set aside.
- Combine all cake ingredients, beginning with the dry. Pour cake batter over the crust dough.
- Bake for about 15 minutes.
- Meanwhile, prepare the instant pudding and refrigerate.
- Next, wash and chop the strawberries, peel and slice the kiwis.
- Once all components are ready and the crust has cooled to room temperature, you can assemble the tart.
- Use a spatula to smooth the pudding evenly over the cake layer.
- Place the fruit on top in any pattern you like. I typically start in the center and work my way outwards. Finally, sprinkle confectioner's sugar on top of the fruit.
- Serve immediately or refrigerate. It should last a day or two in the fridge.
STRAWBERRY TART
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
- Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
- To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
STRAWBERRY-KIWI TART
Make and share this Strawberry-Kiwi Tart recipe from Food.com.
Provided by VickiAk
Categories Tarts
Time 1h29m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat oven to 450°F Using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake pie crust 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- 2. In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
- 3. In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.
Nutrition Facts : Calories 253.6, Fat 9.4, SaturatedFat 4.2, Cholesterol 13.3, Sodium 354.2, Carbohydrate 39.3, Fiber 1.2, Sugar 28.8, Protein 4.2
BANANA KIWI STRAWBERRY TART
A tart with a custard filling and fruit toppings.
Provided by Lorelei Rusco
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 9h
Yield 8
Number Of Ingredients 13
Steps:
- In a bowl, sift together the flour, light brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate for 30 minutes.
- In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk . Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.
- On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.
- Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 18.7 g, Cholesterol 8.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 71.7 mg, Sugar 10 g
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- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
- In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.
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