Kiwi Tarts
There are not many fruits that I love as much as I do kiwi. As soon as winter begins & they are in season, you will always find some in my kitchen. Full of vitamins and antioxidants, they are the perfect addition to your diet for a bit of immune system boosting when it gets colder outside.
I wanted to create a recipe in which they are the star of the dish. So, after some twisting & turning, I decided to make Kiwi Tarts. Using a mix of green kiwis for their tanginess & golden kiwis for their sweet and milder taste, these individually-sized tarts are sure to bring a smile to your face.
Topped with freshly grated ginger & toasted slivered almonds, the kiwis are beautifully arranged on a bed of soy greek yogurt. The flour free crust is made of gluten-free oats, almonds, butter and a pinch of coarse salt. The perfect pairing of textures, colours and flavours for a delicious and oh so simple sweet treat to share with friends and family during the winter season!
- Vegan Recipe -
OATS & ALMOND BASE
160g of gluten-free oats
40g of almonds
15g of brown unrefined sugar
50g of butter*
1 tablespoon of honey
1.5 pinches of coarse salt
Preheat the oven to 170°C.
Add the oats, almonds, sugar, butter, honey & salt into a food processor. Mix until well combined - the mixture should retain its shape when pressed between fingers.
Oil 4 to 6 small tart cases, divide the mixture evenly & press it in shape.
Bake in the oven for 8-10 minutes, until the crust is golden on the edges.
Remove from the oven and set aside to fully cool.
Notes: *You can sub. the butter for margarine or any other sort of dairy-free alternative.
KIWI FILLING
2 green kiwis
2 golden kiwis
250g of soy greek-yogurt, strained*
Fresh ginger, peeled & finely chopped
Handful of slivered almonds, toasted & crushed
In the meantime, peel the green & golden kiwis.
Cut them in half lengthwise & then cut them into 0.5cm thick slices.
Once the crust is cool, divide the strained greek-yogurt evenly into the tart bases & even out with the back of a spoon or a spatula.
Place the kiwi slices on top of the yogurt filling and top with some freshly chopped ginger & some toasted almonds.
Refrigerate until ready to serve.
Notes: *At least 1 to 2 hours before assembling the tarts, strain the yogurt. Line a colander with paper towels and place the greek-yogurt on top. Cover & refrigerate to drain the yogurt & make it thicker.