Mini Kiwifruit Meringue Tarts with Olive Oil Pastry

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Just a little fun for the festive season 🙂 You are probably sick of all the kiwifruit and meringue goods I seem to produce incessantly…. and I’ve already done kiwifruit meringue tartlets, I know….! We all have those fruits or other ingredients that need to get used up somehow, bananas being a prime culprit as we all know. Speaking of which, you could make a multitude of cakes! Chocolate marbled ring cake, spiced ring cake, fruit loaf for winter or summer, chai cupcakes, lemon cupcakes, vegan loaf with butterflies on the inside!

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But I digress! I was too lazy to blind bake these tart shells but the excellent news is that there didn’t seem to be any need…. also there is no butter in the pastry.

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You could use this type of flower tart shell for pretty much any little tarts, and if you do please let me know! I’d love to see them 🙂

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Sorry about all the pictures, I had much more time than I usually do….

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The heart shaped wafers to the right of that photo are from some petit-fours I made using a sandwich press; I’ll post the recipe soon 🙂 Here’s the recipe! (Right after another photo….)

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Mini Kiwifruit Meringue Tarts with Olive Oil Pastry
Ingredients:
Olive Oil Pastry
1 cup flour
Pinch salt
2 tsp sugar
1 Tbsp custard powder or cornflour
1 egg yolk (cold)
3 Tbsp olive oil
2 Tbsp-ish of cold water
Filling:
2 kiwifruit, peeled
Topping:
1 egg white
2 Tbsp caster sugar

Instructions:
First, for the tart shells! Preheat the oven to 180 degrees Celsius, and make sure you know where your mini tart/cupcake tin is!

Pulse the flour, salt, sugar and cornflour. Then add the egg yolk and olive oil and pulse until a ‘breadcrumb’ texture has formed. Add the cold water, about 1 Tbsp to start with,and pulse until the dough just starts to come together, adding more water if you need to.

Roll out the dough and either use a small round cookie cutter (or whatever you can find that is some what circular and the right size) to cut out lots of little circles! Place one circle in the bottom of each cupcake/tart tin and arrange 5 other circles as petals around the edges. Seal the edges of the ‘petals’ together to make sure that they stay together. Bake for 20 minutes, until lightly golden. Remove and cool in the tin.

For the filling, chop up the kiwifruit and microwave for 3 minutes, one minute at a time and mixing in between each burst of heat. Let cool.

Now for the meringue, whisk the egg white and sugar in a bain marie until stiff peaks form.

To assemble, spoon a little bit of kiwifruit filling into each tart shell and spoon some meringue on top. You can sprinkle some poppy seeds onto the meringue if you like, I don’t know what possessed me to do that 🙂

Makes 9 (less than I thought….)

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