and chocolate topping
I hate wasting food and since I had some kiwi fruit at home that needed to be used I was searching the web for some interesting recipes with it. In the end I decided to make tartlets as I haven’t made pastries for a while and the combination of the sweet custard with the bitterness of the chocolate turned out to be a success. The kiwi fruit itself makes the custard quite pale so I added a couple of drops of food colouring to achieve the vibrant green.
Preparation: 40 minutes (+ 2 hours chilling)
Cooking: 60 minutes
1 quantity of Shortcrust pastry
4 kiwi fruits
juice from 1/2 lemon
90g unsalted butter, chopped
2 drops green food colouring
50g dark chocolate, chopped
10g unsalted butter, chopped
- Preheat the oven to 180°C and 20 tartlet cases grease with oil.
- Working with a small amount of pastry at the time, roll each small piece into a ball and press into the tin by spreading the mixture with your fingertips to cover the entire base and sides. Cut off any overhanging pastry.
- Line each pastry shell with baking paper, fill with baking beads (rice or beans can be used instead) and bake for 10 minutes. Remove the baking beads and bake for further 7-10 minutes or until golden and cooked through. Partly cool then gently remove from the tins.
- To make the custard, mash the kiwi flesh and push it through a fine sieve to remove the seeds. Stir in the lemon juice and place into a saucepan. Add the eggs, yolks and sugar and whisk to combine. Add the chopped butter and cook over a low heat, stirring constantly, until thickens, around 15-20 minutes. Make sure the mixture doesn’t boil, it will cause the custard to curdle. To check the right consistency, place a small plate into the freezer for a few minutes to chill. Spoon a little bit of the custard onto the chilled plate and place in the fridge. If it sets within a couple of minutes the consistency is right. At this stage, add the food colouring if desired, stir to combine and allow to cool down slightly.
- Put the custard filling into a piping bag and pipe the filling onto the pastry. Place into the fridge for 2 hours to set.
- When the custard has set, melt the chocolate. Place the chocolate with butter into a bowl set over a pan of simmering water. Stir occasionally until smooth and well combined. Transfer into a piping bag and top the tartlets.