With the Great British Bake Off well and truly back on our screens what better time to bake up some little tea time treats. It's been a little bit of a while since I've shared a recipe but when Zespri sent me their SunGold Kiwi's I felt inspired to make something with them.
This is such a simple recipe, perfect for whipping up before sitting down with a cup of tea before an episode of GBBO. By the way, have you seen that there's a Fantasy Bake Off? Think Fantasy Football but for bake off, it's such a laugh! I'm in a league with some friends and I'm doing terribly so far, I'm still on 0 but I'll keep you updated with my progress...
What you will need:
For the Pastry:200g Plain flour
100g Unsalted butter (chilled and cubed)
40g Icing sugar
1 Large egg
For the Filling:300ml Double cream
2 tbsp Icing sugar
3-4 SunGold Kiwis*
1 punnet Raspberries
1 punnet Blueberries
Plus:12 hole muffin tray (non stick)
9cm round cutter
Oven preheated to 170C
First make the pastry as it needs to chill before you roll it. Sift the flour into a bowl, add the butter and rub them together until they look like breadcrumbs. Stir in the sugar and using a palette knife, cut in the beaten egg. Press the mixture together to form a dough. Wrap in cling film and refrigerate for at least an hour, if not several.
Once chilled, roll out the pastry on to around 3mm thick. Cut 12 circles with the cutter (you may need gather up the bits and roll it out again to get all 12 but that's okay). Press each pastry circle into the muffin tray and prick the base with a fork. Refrigerate for a little while before baking, 20 minutes or so.
Bake for around 15-20 minutes or until golden brown. Then leave to cool, be sure they are completely cool before filling them.
While you're waiting for them to cool whip up your cream with the icing sugar until it's firmish, no longer runny and holds it's shape but don't over whip it either.
Chop up the SunGold Kiwi's into slices, these gems are a new sweet variety of kiwi with a yellow flesh, they're delicious and you can even eat the skin as it's extra smooth unlike regular kiwi's but I chose to cut it off for these tarts. Put them to one side with your raspberries and blueberries.
Fill the little tartlet cases with a spoonful of cream, you can pipe if you prefer but spooning is just fine as you'll be covering it with fruit. Place the fruit on top the cream pressing them in a little so they don't fall off. You could do them all the same but I quite like a mix and matchy look.
There you have it, some not really bad for you delicious little treats.
Thank you Zespri for sending me your SunGold Kiwi's to try, they were absolutely delicious and were perfect for these Little Fruit Tarts.