Banana Kiwi Strawberry Tart Food

BANANA KIWI STRAWBERRY TART

Steps:

• In a bowl, sift together the flour, light brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate for 30 minutes.
• In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk . Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.
• On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.
• Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving.

STRAWBERRY-KIWI PIE

Steps:

• To make the crust: Mix together flour and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Mix together ice water and lemon juice. Sprinkle half over flour. Toss with a fork until dry ingredients are moistened. Add more liquid as needed and mix until a dough forms. Knead into a dough ball and flatten into a disk. Cover with plastic wrap. Chill 30 minutes. Roll dough out to an 11 inch circle and fit into a 9-inch pie plate. Fold edges and flute. Prick bottom and sides with tines of fork. Cover and chill 10 minutes. Preheat oven to 425℉ (220℃). Line pastry with foil and pie weights (or dried beans) and bake 10 minutes, remove foil with weights, and bake for another 5 to 8 minutes, or until golden brown. Remove from oven and let cool on wire rack. You can turn off oven now. To make the filling: Put kiwifruit in saucepan and mash with potato masher. Add sugar and cornstarch and stir well. Add water and stir and bring to a boil. Cook 1 minute, stirring constantly. Add butter and lemon juice. Stir until butter melts and set aside. Warm up apricot jam in small saucepan over medium heat. Brush 1 tablespoon apricot jam all over baked and cooled pie crust. Place 2 cups sliced strawberries onto bottom of pie crust. Brush another 1 tablespoon apricot jam all over strawberries. Pour mashed kiwi mixture over all. Smooth edges. Arrange remaining strawberry slices over top in decorative pattern, pressing gently into surface. Brush with remaining apricot jam. Chill 3 to 4 hours in refrigerator. Cut into wedges and serve.

FRESH MINI STRAWBERRY TARTS

Steps:

• Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
• Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
• Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
• Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
• Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
• Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
• Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
• Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
• Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
• Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
• Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
• Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.

STRAWBERRY KIWI TART/TARTLETS

Steps:

• Heat oven to 450. Prepare pie crust as instructed on box. Cool completely before filling.
• In medium bowl. mix all of filling ingredients with a wire whisk until well blended. Pour into cooled pie shell or tartlet shells. Arrange strawberries and kiwi on filling.
• In a small bowl, heat other jelly in the microwave for 5 to 10 seconds. Brush over the fruit. Refrigerate at least 1 hour before serving. Store in the refrigerator.
• Cooking time is cooling time.

KIWI STRAWBERRY TART

Steps:

• Preheat the oven to 375 degrees
• Mix the crust ingredients, using only enough milk to get the consistency you want.
• On a sheet of wax paper, roll the dough out into a large circle. Use the wax paper to gently flip the crust into a 9-inch tart pan. Sprinkle a little flour on the bottom of the crust dough and set aside.
• Combine all cake ingredients, beginning with the dry. Pour cake batter over the crust dough.
• Bake for about 15 minutes.
• Meanwhile, prepare the instant pudding and refrigerate.
• Next, wash and chop the strawberries, peel and slice the kiwis.
• Once all components are ready and the crust has cooled to room temperature, you can assemble the tart.
• Use a spatula to smooth the pudding evenly over the cake layer.
• Place the fruit on top in any pattern you like. I typically start in the center and work my way outwards. Finally, sprinkle confectioner's sugar on top of the fruit.
• Serve immediately or refrigerate. It should last a day or two in the fridge.