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. 

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