My aunt has an adorable tiny apartment in Wellington with a tiny kitchen (Rachel Khoo style!) and being baking deprived, I was preeetty keen for something cute and delicious……
They are easy as, and if you like lemon meringue pie/tart or just tart-curdy-fruity desserts in general then I guarantee you will love this.
I actually took some pictures of the process this time (hooray for remembering….!). I made a quick short pastry and lined two tart tins, plus I had some extra pastry so I cut out some wee hearts:
It lightened in colour as I expected but it didn’t lose it’s incredible forest green! Before cooking:
And from there it all kind of happened. These are off my phone so sorry they are not the most amazing quality. I made a meringue topping over a double boiler so all I had to do was brown the billows with a blowtorch to finish it off. You can probably just do a normal meringue and chuck them into the oven to brown up if you want!
Here is the recipe 🙂
Kiwifruit Meringue Tartlets for Two!
1 cup plain flour
1 tsp custard powder or cornflour
1 Tbsp white sugar
A splash of milk
1 Tbsp sugar
2 tsp agave or honey
1 egg yolk
Spritz of lemon juice (optional)
1/4 tsp arrowroot powder
1 egg white
2 Tbsp caster sugar
Preheat the oven to about 180 degrees Celsius and grease two 10cm diameter tartlet tins if you need to! Place them on a tray lined with baking paper.
To make the pastry, mix together the flour, custard powder/cornflour and sugar until combined. Rub in the cold butter until the mixture resembles fine bread crumbs. Add a splash of cold milk at a time and knead gently until the dough comes together smooth and mixed. Roll out the pastry with a bit of flour if necessary and line the two tart tins (I didn’t blind bake these babies). With the leftover dough, cut out about 12+ little hearts with a cookie cutter (or any other shape!). Place the hearts on the tray next to the lined tartlet tins and bake for about 12 minutes, until lightly golden and cooked. My wee hearts cooked at the same time as the tartlet cases but this may not happen with your oven so you may want to keep an eye out.
Meanwhile, time to make the curd! Pass the kiwifruit through a sieve (some seeds will be leftover, you can add them back depending on how many seeds you want in there!) and place in a bowl over a saucepan of gently boiling water. Mix in the sugar, agave/honey and egg yolk. Keep mixing over the heat until the curd becomes thicker and paler. Add in the arrowroot (if you need it!) and continue to cook until the curd is the consistency of a thick jam (about 15 minutes).
By then, your tartlets will be out of the oven. Divide the curd between them and bake for a few more minutes until slightly set (it won’t be very sticky to touch). Take the tarts out of the oven and put aside.
For the meringue, whisk the egg white and sugar continuously over a saucepan of gently boiling water until stiff peaks form.
To assemble, dollop the meringue on top of the tartlets in any way you so desire and arrange the pastry cut-outs on top. Brown with a blow torch if you are feeling adventurous!
Makes 2, best eaten on the day they are made.
Have a nice week everyone! 😀