Saturday, 6 July 2013

Golden Kiwifruit Tarts

Hey there, long time no talk. Okay, so a week isn't really that long but you know what I mean...


Just before I left Auckland, I had to use up all the produce I had; and that happened to include the best winter fruit ever: golden kiwifruit. I personally prefer this lesser known relative of the green kiwifruit, since its sweeter, softer and juicier. It does contain less fibre and more sugar than the green variety, but you get the same nutrients nonetheless: vitamin C, vitamin E, folate, potassium and antioxidants. It can also improve the immune system, perfect for preventing nasty winter colds. Aaaand just one piece contains your daily intake of vitamin C. 


I initially wanted to make a lemon kiwifruit curd to fill cute little tarts with, but in the end the 'curd' turned into a mousse. Nothing wrong with that, especially when the mousse turns out smooth, creamy, and perfectly tart-y. Mmm. Good to eat on its own, but even better when combined with a date+almond crust. 


Golden Kiwifruit Tarts

Kiwifruit mousse:
1C cashews, soaked
6 golden (or green, if gold is not available) kiwifruit, peeled and chopped
Juice of 1 lemon
1T raw coconut nectar or liquid sweetener
Just enough water to blend
1/2C coconut oil

To make the mousse, blend everything until smooth. I personally like really tart tarts, so if you want it a bit sweeter, then go ahead and add more sweetener. Adjust until you are happy with the taste, then transfer to a bowl. Cover and chill in the fridge until needed.

Date+almond base:
6 Medjool dates, pitted
1/2C almonds
Pinch of salt

Process the almonds until ground. Add in the Medjool dates and salt, and process until it sticks together. Press into a tart case, mini muffin trays, or shape with your hands. Fill with the prepared kiwifruit mousse and chill for at least 15 minutes. Enjoy!

Note: You will end up with a lot more mousse than tart bases, so simply double or triple the base recipe to make more tarts with. Alternatively, you can make one big pie. 

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