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Strawberry Kiwi Tartlets
Prep
25 mins
Cook
30 mins
Servings
12
Difficulty
Medium
These elegant tartlets are one of my favorite shortcuts for impressing guests because they come together in just an hour, thanks to frozen puff pastry shells doing all the heavy lifting. Fresh strawberries and kiwis make a vibrant, naturally sweet filling that's loaded with vitamin C, which is fantastic for boosting immunity and keeping skin healthy. The tartness of the kiwi perfectly balances the strawberry preserves, and honestly, once you assemble everything, people think you spent way more time in the kitchen than you actually did. It's simple enough for a weeknight dessert but elegant enough to serve at dinner parties.
Ella x
Ingredients
- 11 egg
- 22 teaspoons water
- 1212 frozen puff pastry shells, thawed
- ⅓ cup strawberry preserves⅓ cup strawberry preserves
- 22 pints fresh strawberries, sliced
- 44 kiwis, peeled and seeded
- 22 tablespoons honey
- ½ cup heavy cream½ cup heavy cream
- 22 teaspoons confectioners' sugar
Detail level
Instructions
- 1
Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
- 2
Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
- 3
In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
- 4
Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.
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