Kiwi Berry Tarts Recipes

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
• Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
• Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
• Spread cream cheese filling in cooled shell and top with kiwi slices.

Steps:

• Place the cream cheese, cream, confectioners' sugar and vanilla in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out (initially, it may be a little lumpy from the cold cream cheese, but if you keep beating, it will smooth out). You want the filling to really thicken up. (If your cream cheese was at room temperature, it won't get thick and that's fine -- it will set beautifully while in the refrigerator.)
• Spread the filling evenly into your crust. Slice the larger fruit and halve some of the cherries and strawberries to expose the insides. Arrange on top of the tart.
• Microwave the jelly or jam, if using, in a small microwave-safe bowl just until it becomes more liquid. Brush it all over the top of the fruit. (This will help "preserve" the tart while it's in the fridge.)
• Refrigerate until ready to serve! It will be fine in the fridge for up to two days. Serve cold!

Steps:

• Heat oven to 400°F. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal.
• Press mixture in bottom of ungreased springform pan, 9x3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan.
• Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream.

Steps:

• Preheat oven to 375 degrees.
• Mix Bisquick, 2 tablespoons sugar, butter and 3 oz cream cheese in small bowl until dough forms a ball.
• Divide dough into 6 parts. Press dough on bottom and 3/4 inch up side of 6 tart pans, 4 1/4 inch or 10 ounce custard cups. Place on cookie sheet. Bake 10 - 12 minutes or until light brown, cool on wire rack. Remove tart shells from pans.
• Beat remaining cream cheese, 1/4 cup sugar and the sour cream with electric mixer on medium speed until smooth. Spoon into tart shells, spreading over bottoms. Top with berries and kiwifruit. Brush with jelly.
• Store covered in refrigerator.

Steps:

• Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
• Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
• In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
• Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.
• For filling:
• Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.
• Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.