Kiwifruit Shortbread Tarts Recipes

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

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.

FRUIT TART WITH SHORTBREAD CRUST

Steps:

• Cream together the butter and sugar in the steel bowl of your stand mixer or using hand mixer.
• Once the butter and sugar come together, add in the vanilla and mix. Now slowly add the flour in parts and also the salt.
• Mix till the dough comes together. You will know the dough is done when most of it sticks to the paddle.
• Cover the dough with a cling sheet and keep it in the refrigerator for 20-30 minutes.
• Using your fingers, press the dough into bottom and up sides of a 9-inch tart pan.
• Use a spatula on back of a spoon to smooth the dough.
• Prick the crust all over using a fork.
• - Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill.
• - Preheat the oven to 375 degrees F.
• Bake the crust for 15-20 minutes or till it's golden brown in color..
• Let the crust cool completely and then fill it with custard/pastry filling of your choice.
• Decorate the tart with fresh fruits of your choice.
• Keep the tart in fridge to set.
• Take it out 10 minutes before serving. Cut the fruit tart into pieces and serve with some whipped cream on top.

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.

SHORTBREAD CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
• Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.