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Print This Page

Strawberry Kiwi Tarts


Prep time

20 mins

Cook time

35 mins

Total time

445 mins

Ingredients

2 packages Kinnikinnick Tart Shells (480 g) 

8 large kiwi - peeled/cut in quarters (760 g) 

1 medium Meyer lemon - juiced/zested (26 g + 2 g)

½ cup granulated sugar (105 g)

3 large eggs (168 g)

3 egg yolks (54 g)

¼ cup butter (56 g)

1 - 2 drops green food colouring - optional 

12 strawberries - stems removed/diced (240 g) 

Optional for decorating: kiwi berries/additional strawberries/whipped cream


Gluten-free strawberry kiwi tarts

Directions

Tart Shells

  1. Preheat oven to 375°F (190°C).
  2. Place Kinnikinnick Tart Shells on two baking trays in a single layer (leave in tart foil). Let thaw 15 minutes.
  3. Pierce bottom and sides with a fork to prevent air pocket from forming.
  4. Bake in preheated oven for 15- 17 minutes. Remove tart shells from oven. Set aside to cool completely. 

Strawberry Kiwi Filling 

  1. Puree kiwi to a pulp. Run through a mesh or fine strainer to remove seeds. Keep seeds for later.
  2. In a medium bowl whisk 3 eggs and 3 egg yolks. Set aside.
  3. In a medium size pot combine lemon juice, zest, sugar and kiwi puree. Add eggs and mix until combined.
  4. Cook over medium heat until sugar has melted and mixture begins to thicken slightly. Do not boil (approx. 7 - 10 minutes). 
  5. Reduce heat to medium-low. Add optional green food colouring (1 -2 drops). Stir until evenly dispersed. 
  6. Add butter and mix until melted and combined. 
  7. Optional: Add ½ to ¾ of the kiwi seeds to Strawberry Kiwi Filling. Mix until combined. Remove from heat and let Strawberry Kiwi Filling cool slightly. 
gluten-free strawberry kiwi tarts

Assembly

  1. Divide diced strawberry pieces between 24 tart shells.
  2. Top each tart with Strawberry Kiwi Filling. Tap tart shells slightly to allow filling to flow around strawberry pieces. Top with remaining filling. 
  3. Refrigerate overnight.
  4. Remove from refrigerator. Decorate with optional whipped cream and sliced strawberries. 

Yields 24 tarts 


 

Tips & Variations

  • It is important to remove kiwi seeds in the first stage otherwise filling won't thicken.
  • For visual look only: Add as many or as little kiwi seeds back into filling as you prefer. 
  • Do not boil Strawberry Kiwi Filling, it may split.  
  • Kiwi berries are tiny kiwi. Cut in half for decorating. No need to peel, the skin is smooth and edible. 


gluten-free strawberry kiwi tarts

 

Stock up your pantry

Tart Shells

Tart Shells

Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Gamechanger. Melt in the mouth flaky tart shells await your sweet or savoury fillings. Tarts, quiches, mini-pies & whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.

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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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