Mini Magic Kiwi & Strawberry Tarts: A Tropical Explosion in Every Bite!
Ingredients – Crispy Base
200g cornstarch biscuits (or digestive biscuits)
100g melted butter (or coconut oil for the vegan version)
Ingredients – Creamy Filling
300g cream cheese (or creamy ricotta)
200ml fresh cream (or natural Greek yogurt)
100g powdered sugar (or 80g xylitol sweetener for the fit version)
1 teaspoon vanilla extract
1 tablespoon lemon juice
8g hydrated unflavored gelatin (or 1 teaspoon agar-agar for the vegan version)
Ingredients – Fresh Topping
3 ripe kiwis (thinly sliced)
150g strawberries (sliced or halved)
2 tablespoons glaze (or honey heated with 1 tablespoon of water)
Instructions Preparation
(Step-by-step)
Crispy Base
Crush the biscuit until it becomes a fine crumb. Mix with the melted butter.
Divide the dough into the molds (press firmly into the bottom and sides).
Refrigerate for 15 minutes.
Creamy Filling
Beat the cream cheese with the sugar until smooth.
Add heavy cream, vanilla, and lemon juice.
Hydrate the gelatin in 3 tablespoons of cold water → melt in the microwave (15 seconds).
Quickly mix into the dough. Pour over the bases.
Refrigerate for at least 3 hours (or until firm).
Tropical Topping
Carefully unmold.
Arrange slices of kiwi and strawberry in layers (start with kiwi in the center, strawberries on the edges).
Brush with glaze (or diluted honey) to give it that confectionary glow!
No oven? Use silicone molds → easy to unmold!
Vegan version: Substitute cream cheese with whipped cashew cream + coconut milk.
Want more crunch? Toast the base in the oven at 180°C for 8 minutes before filling.
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