Kiwi Fruit Cream Tart Recipe
Would you like to try a great in taste kiwi fruit cream tart recipe? Use the freshest of fruits available to get a great kiwi fruit cream tart. This compelling kiwi fruit cream tart is the dessert of choice for a winning meal. Please share this kiwi fruit cream tart recipe with your friends and family and let me know what they have to say.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
3/4 (17-1/4-oz., 489-g) pkg. frozen puff pastry, thawed
1 egg yolk, beaten
Filling:
1 cup (250 ml) whipping cream
3 tablespoons (40 g) sugar
1 tablespoon rum
1-1/2 teaspoons unflavored gelatin
Scant 1/4 cup (50 ml) hot water
6 kiwi fruit
1-1/2 teaspoons arrowroot
2/3 cup (150 ml) cold water
Directions
On a floured surface, roll out pastry dough 1/8 inch (3 mm) thick.
Cut out an 8-inch (20-cm) round from center of dough.
Using a 2-inch (5-cm) round cutter, cut out 12 half-moon shapes from surrounding dough.
Sprinkle a baking sheet with cold water.
Place round of dough on baking sheet and brush with egg yolk.
Pierce dough all over with a fork.
Place half-moon shapes around edge of dough.
Brush with egg yolk.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake 15 minutes or until pastry is puffed and golden.
Cool on a rack.
To make filling, whip cream and sugar in a medium bowl until stiff.
Stir in rum.
In a small saucepan, dissolve gelatin in hot water over low heat.
Cool.
Add to cream mixture.
When half-set, spread cream mixture over prebaked pastry, mounding in the center.
Refrigerate until firm.
Peel and slice kiwi fruit.
Arrange in overlapping rings on filling.
Blend arrowroot in a small saucepan with a little cold water.
Add remaining cold water and bring to a boil, stirring constantly.
Set aside until barely warm, then pour over fruit to glaze.
Cut out an 8-inch (20-cm) round from center of dough.
Using a 2-inch (5-cm) round cutter, cut out 12 half-moon shapes from surrounding dough.
Sprinkle a baking sheet with cold water.
Place round of dough on baking sheet and brush with egg yolk.
Pierce dough all over with a fork.
Place half-moon shapes around edge of dough.
Brush with egg yolk.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake 15 minutes or until pastry is puffed and golden.
Cool on a rack.
To make filling, whip cream and sugar in a medium bowl until stiff.
Stir in rum.
In a small saucepan, dissolve gelatin in hot water over low heat.
Cool.
Add to cream mixture.
When half-set, spread cream mixture over prebaked pastry, mounding in the center.
Refrigerate until firm.
Peel and slice kiwi fruit.
Arrange in overlapping rings on filling.
Blend arrowroot in a small saucepan with a little cold water.
Add remaining cold water and bring to a boil, stirring constantly.
Set aside until barely warm, then pour over fruit to glaze.
