Kiwi tarts

Total time: 1hr
Preparation Time: 45m

For 10 piece

Nutritional Information

Contains 247 Kcal, 3g Protein, 26g Carbohydrates, 16g Fat


  • Tarts
  • 1 rolled shortcrust pastry (ca. 320 g)
  • Avocado puree
  • 2 avocado, cut into pieces
  • 2 tbsp lime juice
  • 70 g icing sugar
  • 1.5 dl full cream, whipped until stiff
  • 5 kiwis, halved lengthwise, thinly sliced
  • Utensils
  • 10 mini tart tins (each approx. 8 cm in diameter), greased

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  • Tarts

    Cut out 6 circles (each approx. 10 cm in diameter), place in 6 of the prepared tart tins. Combine the rest of the dough, roll out, cut out 4 more circles and place in the remaining tins. Cover the pastry bases with baking paper, weigh down with dried pulses.
  • To blind bake

    Approx. 10 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, remove the baking paper and pulses, bake the tarts for a further 5 mins. Remove from the oven, allow to cool slightly, remove from the tins and leave to cool completely on a rack.
  • Avocado puree

    Puree the avocado, lime juice and icing sugar. Using a rubber spatula, carefully fold in the whipped cream. Divide the puree between the tarts, arrange the slices of kiwi on top of the puree in a spiral fashion.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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