Kiwifruit Tart Recipes

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.

KIWIFRUIT TART

Steps:

• Peel kiwifruit and cut into ¼ inch slices. Beat all the remaining ingredients together.
• Arrange kiwifruit, overlapping slices in circles in the pie shell, starting at the edge and working into the middle.
• Pour egg mixture over and brush over any fruit that is not coated.
• Bake at 425 for 25-30 minutes or until filling is firm. Serve warm or cool with sifted powdered sugar.

HEALTHY RASPBERRY-KIWIFRUIT TART

Steps:

• Preheat oven to 375 F Crush grahams in food processor into fine consistency Add sugar, butter and egg white, mix briefly to moisten mixture Coat bottom of tart pan with cooking spray and press mixture onto bottom and sides of pan, trying to maintain uniform thickness Bake 8 minutes or until edges are golden brown Cool crust while preparing filling In large bowl, beat together cream cheese, sugar and vanilla until smooth Spread on bottom of tart Arrange kiwi in slightly overlapping slices around edge of tart, filling center with raspberries Wrap in plastic and chill Bring jelly and 1 tbsp.
• water to boil in small saucepan over medium-high heat, stirring frequently Cool 10 minutes Brush glaze over fruit Chill for 30 minutes.

KIWIFRUIT SHORTBREAD TARTS

Steps:

• Preheat oven to 375°F.
• Make crusts:
• In a food processor pulse together sugar and flour. Cut butter into small pieces and add to flour mixture, pulsing until mixture forms a crumbly dough, about 15 seconds. Divide dough in half and roll out each half between 2 sheets of wax paper into a 5 1/2-inch round (about 1/4 inch thick). Remove top sheets of wax paper and trim rounds to make perfect circles. Invert rounds onto an ungreased baking sheet and carefully remove remaining sheets of wax paper. Bake rounds in middle of oven until pale golden, about 8 minutes. Cool shortbread on sheet on a rack 5 minutes and transfer to rack to cool completely.
• Make lime cream:
• In a bowl stir together sour cream, sugar, and lime juice.
• Peel kiwifruits and cut crosswise into 1/8-inch-thick slices. Spread cream onto shortbread and decoratively top with fruit slices.