Name: Kiwifruit curd tarts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 100 gram chocolate, melted; 12 pre-baked store-bought tart shells; 1 kiwifruit, to decorate; Kiwifruit curd recipe; 50 gram butter; 1 cup sugar, approx; 1 cup kiwifruit, puréed; 1 tablespoon lemon juice, approx; 3 eggs, lightly whisked; 2 dashes of green food colouring (optional)

Kiwifruit curd tarts

Lush kiwifruit curd is the star of this gorgeous tart recipe. Serve in chocolate coated tart cases with a garnish of fresh kiwifruit for the perfect dessert at your next sweet occasion

Makes 12

Prep

15M

Cook

10M

Total

25M

This recipe first appeared in Food magazine.

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Ingredients

100 gram chocolate, melted

12 pre-baked store-bought tart shells

1 kiwifruit, to decorate

Kiwifruit curd recipe

50 gram butter

1 cup sugar, approx

1 cup kiwifruit, puréed

1 tablespoon lemon juice, approx

3 eggs, lightly whisked

2 dashes of green food colouring (optional)

Method

1.Make kiwifruit curd (see below).

2.Spoon melted chocolate into the tart shells then invert on a rack over a foil lined tray to allow excess to run out.

3.When set, fill with kiwifruit curd; you will need around ¾ cup. Decorate with fresh kiwifruit.

Kiwifruit curd recipe

4.In a saucepan melt the butter and sugar. Stir in the kiwifruit purée and lemon juice and when the sugar is dissolved taste the mixture. Tartness will vary from batch to batch, so adjust the sweetness according to your taste, adding more sugar if desired.

5.Whisk in the eggs, whisking continuously, without boiling, over a gentle heat until thickened. Stir in green colouring, if using. While hot, pour into sterilised jars and store in the fridge.

Kiwifruit curd can be spread on pavlova or meringues, folded through whipped cream or used as a topping for pancakes, cheesecake or icecream. – You will need around 3-4 ripe kiwifruit to get 1 cup puréed fruit. Jars can be sterilised on a hot wash in the dishwasher. The recipe will yield 2.5 cups of Kiwifruit curd; you’ll need around ¾ cup for this recipe. PER SERVE Energy 244kcal, 1022kj • Protein 3.4g • Total Fat 10.8g • Saturated Fat 4.9g • Carbohydrate 33.4g • Fibre 1.4g • Sodium 88mg

Note

Sophie Gray