Allow to thaw, but still be cold to the touch. Unfold the sheets of dough and place on wax paper that's been coated with
Mighties Recipe Card Mighties Kiwi Pie Tartlets TM
PREP: 45 min | TOTAL TIME: 2 hours | YIELDS: 20 mini tarts
Ingredients For Crust: Puff Pastry Dough (sold in sheets)
For Kiwi Curd: 3/4 cup Mighties Kiwi purée (made from 3-4 kiwi)
Flower-shaped cookie cutter
1/2 cup granulated sugar
Flour
1/2 tbsp lemon juice
Wax paper
1 tbsp Cuties® juice
Mini muffin tin
3 eggs
Non-stick cooking spray
3 egg yolks
Powdered sugar (for garnish)
Green food coloring (optional)
6 tbsp unsalted butter, cut into cubes Packet of gelatin (optional for thickening) Kiwi seeds and tiny Mighties Kiwi slices (for garnish)
Mighties Kiwi Pie Tartlets TM
Directions 1. Preheat oven to 400 degrees (or the temperature on the box of your puff pastry). Start with a pre-made, store-bought puff pastry (found in the freezer aisle of your local grocery store). Allow to thaw, but still be cold to the touch. Unfold the sheets of dough and place on wax paper that’s been coated with a thin layer of flour. Press/roll dough so that it’s very thin (about 2mm thick). Use another sheet of flour-coated wax paper to sandwich the dough so that it doesn’t stick to your rolling pin. Take your cookie cutter and press into the dough to create flower-shaped pieces. 2. Place the flower-shaped dough pieces into your lightly greased mini muffin tin, pushing down so the “petals” lay flat against the surface of the pan. This should form a cup that will be filled later with the kiwi curd. Place tin into your preheated oven and bake for 5-10 minutes, or until crust is slightly golden. If pastry dough rises too much, poke it with a toothpick to let it deflate. 3. For kiwi curd, strain kiwi purée through a fine mesh sieve. Reserve seeds and set aside. Combine purée with sugar and lemon juice in a medium heavy-bottomed saucepan. Beat eggs together with egg yolks, then add to kiwi mixture. Add butter and stir over medium-low heat until butter is melted and curd thickens, about 10 to 15 minutes. Do not let it boil. 4. Add packet of gelatin if you’d like to have a thicker consistency to your curd. If desired, add one drop of green food coloring for a more vibrant color. Press curd through a fine mesh sieve to remove any lumps or cooked egg bits. 5. Allow puff pastry crusts to cool completely. Divide curd among baked crusts; refrigerate until set, at least 1 to 2 hours. Sprinkle powdered sugar onto set tarts and top with kiwi seeds and sliced kiwi.
