Strawberry Kiwi Tarttartlets 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 AND MANGO TARTLETS

Steps:

• Place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for at least 4 hours and up to 8 hours.
• In a medium bowl, beat the oil, sugar and egg until creamy. In a separate bowl whisk together the whole-grain pastry flour and the all-purpose flour. Gradually add the flour mixture to the egg/oil mixture, stirring, until they are combined and a soft dough is formed. Roll the dough into a ball and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Spray a mini muffin tin or tartlet pan with cooking spray.
• Roll the pastry dough into a 1/8-inch thick sheet. With a biscuit cutter or small glass make 24 rounds, about 2 1/2 inches in diameter. Place rounds in the pan and bake for 15 minutes, or until crisp. Remove tartlets from oven and set aside to cool completely. You can make the shells up to 3 days in advance and store them in the refrigerator in an airtight container.
• Transfer the drained yogurt from the strainer to a small bowl. Discard the liquid. Fill each tartlet with 1 teaspoon of thickened lemon yogurt. Place about 2 teaspoons of diced mango and 2 slices of kiwi and a mint leaf on top of each tartlet. Sprinkle with confectioners' sugar. Serve immediately after filling.
• Excellent source of: Thiamin, Vitamin C
• Good source of: Vitamin A, Vitamin K

STRAWBERRY KIWI TART

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.

4-INGREDIENT KIWI-STRAWBERRY FRUIT LEATHERS RECIPE BY TASTY

Steps:

• Preheat oven to 170˚F (70˚C).
• In a food processor or blender, puree strawberries, kiwi, sugar, and lemon juice.
• Over a bowl or jug, pour the puree into a strainer and stir to remove most of the seeds.
• On a baking sheet lined with parchment paper, pour the puree and spread evenly over the paper, being careful not to let it spill over the edges.
• Bake for 5 hours, or until it is mostly dehydrated and is no longer sticky. (This may take up to 6 hours depending on the oven.) It is done when it has a bendable, leathery texture.
• Cool completely and cut into strips, leaving the parchment paper attached.
• Roll each strip up and tie with a ribbon or twine.
• To serve, remove ribbon/twine and parchment paper.
• Enjoy!

STRAWBERRY-KIWI JAM

Steps:

• Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, mash berries; transfer to a Dutch oven. Add kiwi, lemon juice and ginger. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers and cool to room temperature, about 1 hour. Cover and let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

STRAWBERRY KIWI TART/TARTLETS

Steps:

• Heat oven to 450. Prepare pie crust as instructed on box. Cool completely before filling.
• In medium bowl. mix all of filling ingredients with a wire whisk until well blended. Pour into cooled pie shell or tartlet shells. Arrange strawberries and kiwi on filling.
• In a small bowl, heat other jelly in the microwave for 5 to 10 seconds. Brush over the fruit. Refrigerate at least 1 hour before serving. Store in the refrigerator.
• Cooking time is cooling time.

STRAWBERRY TARTLETS

Steps:

• Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices. The slices should be thin enough to bend slightly when you cut them.
• Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Try to remove the zest in small pieces and leave the pith (the white part) behind. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Cover the bowl and refrigerate.
• Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl. Use your hands to push the sugar and flour through the strainer to make it easier. Stir in the melted butter and the orange juice. Stir to blend.
• Invert a baking sheet and put it on a flat surface. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Take care to leave space between each oval because they will spread when they are baked. You should be able to fit about 12 on the tray.
• Bake them in the oven until light brown, about 5 to 8 minutes. Remove the tray from the oven. Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. The sides will overlap or be higher than the muffin hole. Your goal is to make a tart shell to fill with the strawberries. Repeat with the remaining shells. Allow them to cool.
• Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick. Pour it back over the strawberries and toss to blend. Return to the refrigerator to chill again. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Sprinkle with a touch of granulated sugar. Serve immediately.

BANANA KIWI STRAWBERRY TART

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.

STRAWBERRY TARTLETS

Steps:

• Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. , Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. , In a small bowl, combine the cheese, honey and orange juice until smooth. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

STRAWBERRY KIWI SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, and strawberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, strawberries, and kiwi. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!

KIWI STRAWBERRY TART

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 TARTLETS

Steps:

• Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
• In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
• Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
• Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
• Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
• When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.