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Carianna's Kiwi Tartlets [copied over from "that other place"]
- Thread starter marilynfl
- Start date
was not!...was too!...was not!!!. Paulllll, barb is breathing my air! Here it is:
Carianna in WA: Made these for a St. Patty's Day dessert tray - so cute, so green, and so tasty! REC: Kiwi Tartlets
Posted: Mar 20, 2001 10:12 AM
I made these in mini-muffin tins by combining two recipes, and they turned out great!
For the kiwi topping, I sliced 5 kiwis thinly (unpeeled) then used a tiny round fluted cookie cutter and cut out a round from each one. Took only a few seconds since I didn't have to mess with peeling them. I premade these the night before serving, chilling them overnight. Then, just before serving, I topped with the kiwi slices.
I got 36 from both the crust recipe and the filling recipe. For the crust, I used Jodi's tassie cookie crust. Her Rec and notes are here:
MINATURE TARTLET PASTRY DOUGH
2 1/2 cups of unsifted all purpose flour
1/8 teaspoon salt
1/2 cup of granulated sugar
2 sticks of unsalted Butter, chilled , then cut into 1/4" slices. ( Do not substitute Butter , you can use salted if you wish but the unsalted is fresher .)
1 Large Egg
1 Teaspoon vanilla extract
Now here is my way of putting the dough together.... I put the butter in my Kitchen Aid mixing bowl, add the sugar and mix on medium until well blended Add the egg, vanilla, and salt, blend in. Now add the flour and mix in on low to keep from getting a flour bath, When the dough is mixed it will form a ball, and be stiff, I then remove from mixer and place on wax paper and with my hands I press the dough together until it is smooth and cohesive. Now, preheat your oven to 350 F... If using the minature tartlet tins this recipe will make four dozen, arrange the tartlet tins on your cookie sheet, and pinch off about one teaspoon of dough and roll each piece into a ball. To press the dough into the tins, using your index finger , press the center of dough ball into the tin, then press up the sides, while rotating the tin to distribute the dough evenly. Try to use just enough dough to line the tartlet tins or mini muffin tins, as when the crust is really thick , not much room for your fillings. If you are using the tartlet tins, they need to be baked until a light golden brown , which takes 12 to 15 minutes. When done take out of oven and place on rack to cool. Invert tin and the tartlet shell will drop onto your hand or onto the cookie sheet.....
For Filling (From a recipe from BA, 9/99)
1 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup chilled whipping cream
Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into tartlet shells. Refrigerate until firm, at least 2 hours. Top with kiwi slices before serving.
Carianna in WA: Made these for a St. Patty's Day dessert tray - so cute, so green, and so tasty! REC: Kiwi Tartlets
Posted: Mar 20, 2001 10:12 AM
I made these in mini-muffin tins by combining two recipes, and they turned out great!
For the kiwi topping, I sliced 5 kiwis thinly (unpeeled) then used a tiny round fluted cookie cutter and cut out a round from each one. Took only a few seconds since I didn't have to mess with peeling them. I premade these the night before serving, chilling them overnight. Then, just before serving, I topped with the kiwi slices.
I got 36 from both the crust recipe and the filling recipe. For the crust, I used Jodi's tassie cookie crust. Her Rec and notes are here:
MINATURE TARTLET PASTRY DOUGH
2 1/2 cups of unsifted all purpose flour
1/8 teaspoon salt
1/2 cup of granulated sugar
2 sticks of unsalted Butter, chilled , then cut into 1/4" slices. ( Do not substitute Butter , you can use salted if you wish but the unsalted is fresher .)
1 Large Egg
1 Teaspoon vanilla extract
Now here is my way of putting the dough together.... I put the butter in my Kitchen Aid mixing bowl, add the sugar and mix on medium until well blended Add the egg, vanilla, and salt, blend in. Now add the flour and mix in on low to keep from getting a flour bath, When the dough is mixed it will form a ball, and be stiff, I then remove from mixer and place on wax paper and with my hands I press the dough together until it is smooth and cohesive. Now, preheat your oven to 350 F... If using the minature tartlet tins this recipe will make four dozen, arrange the tartlet tins on your cookie sheet, and pinch off about one teaspoon of dough and roll each piece into a ball. To press the dough into the tins, using your index finger , press the center of dough ball into the tin, then press up the sides, while rotating the tin to distribute the dough evenly. Try to use just enough dough to line the tartlet tins or mini muffin tins, as when the crust is really thick , not much room for your fillings. If you are using the tartlet tins, they need to be baked until a light golden brown , which takes 12 to 15 minutes. When done take out of oven and place on rack to cool. Invert tin and the tartlet shell will drop onto your hand or onto the cookie sheet.....
For Filling (From a recipe from BA, 9/99)
1 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup chilled whipping cream
Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into tartlet shells. Refrigerate until firm, at least 2 hours. Top with kiwi slices before serving.
I love how smart Carianna was to slice the unpeeled kiwi, then cut out with a cookie cutter.
I HATE peeling kiwi's. It feels like I lose half of the meat. Plus, this way, you end up with a cute little design.
(This comment was what I tried adding yesterday to the recipe and lost the entire entry.)
I HATE peeling kiwi's. It feels like I lose half of the meat. Plus, this way, you end up with a cute little design.
(This comment was what I tried adding yesterday to the recipe and lost the entire entry.)
heather_in_sf
Well-known member
you mean you touched the furry furry kiwis *with your hands* to make these?
gasp
gasp
heather_in_sf
Well-known member
I might actually be able to use kiwis with the cookie cutter idea
strange aversion that I have to their furry skins, just gives me the shudders. ::side eyes::
strange aversion that I have to their furry skins, just gives me the shudders. ::side eyes::