Strawberry and Kiwi Fruit Tartlets

    55 min

    Glazed strawberries in miniature puff pastry rounds, topped with a kiwi fruit sauce and whipped cream. This is so easy to prepare, yet makes a beautiful presentation.

    21 people made this

    Serves: 12 

    • Pastry
    • 1 egg
    • 1 dessertspoon water
    • 2 (318g) packets frozen individual puff pastry rounds, thawed
    • Strawberry Filling
    • 5 tablespoons strawberry jam
    • 2 punnets fresh strawberries, sliced
    • Kiwi Fruit Sauce
    • 4 kiwi fruits, peeled and seeded
    • 2 tablespoons honey
    • Topping
    • 125ml (4 fl oz) double cream
    • 1 dessertspoon icing sugar

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Beat together the egg and water in a bowl. Brush the puff pastry rounds with the egg mixture, and bake rounds according to package directions.
    2. Melt the jam in a saucepan over low heat. Remove from heat and stir in the strawberry slices.
    3. In a food processor, blend the kiwi fruit and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
    4. Fill each puff pastry round with strawberries, drizzle with kiwi fruit sauce and top with a dollop of whipped cream to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    Delicious! my only suggestion would be that when you blenderize the kiwis with honey, puree the kiwis first, THEN put the honey in. i put the honey in first, and it all sunk to the bottom of the processor.  -  15 Oct 2009  (Review from Allrecipes US | Canada)


    I didn't take the seeds out of the kiwis... how do you even do that? Being new to puff pastry, I didn't let it rise enough so it was doughy and not big enough to fit all of the strawberry filling. All in all, it was a good recipe and I might try it again.  -  15 May 2007  (Review from Allrecipes US | Canada)


    Wow! I made these tartlets for my foods class and they were awesome. The glaze on the shells was amazing. They were a tad messy when eating but so worth it!  -  05 May 2007  (Review from Allrecipes US | Canada)