A friend gave me some healthy kiwi jam so I could make cakes with it. So nice of them (thank you again!) and surely kiwi tarts would be easy? Well the gluten-free buckwheat pastry was very crumbly so the next time I reduced the butter. But maybe too much? And the gluten-free, dairy-free, sugar-free, very free pastry cream was delicious combined with greek-style yoghurt and a little gelatine. But was it too tangy? As it happens both the shop-bought kiwi jam layer at the bottom and sugar-free apricot jam lightly brushed on top complemented the slightly acidic layers beautifully. When my friends said there was a lovely balance of flavours I should have listened and stopped creating prototypes (there’s a photo of us enjoying the tartlets somewhere below). Anyway it’s clear from this ramble that I’m suffering from baking perfectionitis, which is why I haven’t posted any recipes in a while because they’re ‘not perfect’. Aargh. Meanwhile back to these now-perfect light kiwi tartlets, a lovely change and why have I never had a kiwi tart before? They’re delightful so if you want a shot of vitamin C in a refreshingly green and healthy dessert you can become my neighbour and come over … or maybe just make them. 🙂
THE RECIPE – for about 8 tartlets, 1 large tart or a tray of 24 mini tarts
All the elements are the result of my own experiments to create healthy pâtisserie. For a break between cream cakes.
You need 8 tartlet rings (7cm/2.7in diametre) or a big tart ring (20-22cm/8-9 inch diametre). I also made a tray of mini tarts (with a slice of kiwi on top of each one) but had to be very careful taking the pastry cases out of the tin.
Buckwheat pastry cases
Buckwheat pastry is gluten-free so can be tricky to work with but these tips could help:
- Let it rest 4 hours in the fridge or overnight before rolling it out.
- Roll it out between two sheets of baking paper. You can also roll circles for each tartlet one at a time (it takes longer but it’s safer).
- Once the pastry is rolled to about 2-3mm (thicker if you want an easier life) peel off the top sheet of baking paper then carry the pastry circle over on the bottom sheet of paper to the ring/tin. Turn it over (flip) to place the pastry over the ring/tin. Then peel off the second sheet of baking paper. If you’re making a big tart this could be more difficult but you can wrap the pastry around a rolling pin to transport.
- When you line your tart ring or tin and cracks appear just carry on. Then patch the holes up with thin bits of pastry and press them in. Pastry tolerates patchwork reparations very well.
- The more butter you use the more delicious but crumbly. Use the lesser quantity of butter for ‘easier’ pastry.
- Use a combination of half buckwheat flour and half white spelt or plain/all-purpose flour for an ‘easier’ pastry.
- Keep calm and roll with it. ho ho. But seriously, a lot of baking is down to perserverance and just keeping at it. No-one was born with a rolling pin in their hand.
- 250g/2 cups buckwheat flour (sarraceno)
- 2 teaspoons Stevia (or 1-2 tablespoons xylitol/icing sugar, to taste)
- 1/2 to 3/4 teaspoon ground ginger, to taste (optional, you can use vanilla)
- 2 pinches of salt
- 90g/6.3 tablespoons cold unsalted butter, cut into small pieces (100-120g for a very buttery delicate pastry)
- 2 egg yolks (about 40g in total) from medium-sized to large eggs, beaten with 4 tablespoons cold water (all chilled)
Make the shortcrust pastry as usual: whisk the dry ingredients (flour, Stevia, ginger and salt) together in a large bowl then rub the butter into this mixture until the texture of fine breadcrumbs. Then stir in the chilled yolks and water until the pastry comes together. Knead very lightly and quickly to make a ball. Don’t overwork or it becomes tough. For more details and photos please go to my basics section making shortcrust pastry
FRIDGE/FREEZER BREAK. Wrap tightly in plastic film and place in the fridge between 2 hours to overnight. The pastry also freezes really well if you suddenly change your mind and want to make the tarts in a month. Of course you could make double and freeze half. Ideally defrost the pastry overnight in the fridge before using or if you’re in a rush a few hours or more at room temperature.
When the pastry is fine to work with, roll out and line your ring(s) or tin(s). Prick all over the bottom and a little on the sides with a fork. For more details and photos please go to my basics section lining a French tart ring and blind baking and see the buckwheat pastry tips above.
FREEZER BREAK. Once your rings are lined then place in the freezer for 1 hour or so. This will help them keep their shape when they bake so you don’t have to cover with paper and beans to blind-bake them.
Pre-heat your oven to medium temperature of 180°C/350°F (static, non-convection oven) or 160°C/320°F (fan-assisted). Bake the tartlets around 20-25 minutes until they are nicely browned and don’t have any pale underdone bits. Allow to cool completely before filling (you can keep them in a tin and fill the following day).
Lightened crème pâtissière
You can use just creme pat (for a dairy-free option) but mixed with the greek-style yoghurt and gelatine it’s light and creamy, holds well and has a nice tang. Alternatively, whisk up a little whipping cream and fold into the creme pat to lighten it.
- 300g/1 and 1/4 cups oatmilk (or almond milk or any kind)
- a vanilla pod (split, with the seeds scraped out and also added)
- 3 egg yolks (around 57g to 60g in total) from medium to large eggs
- 50g/1/4 cup finely ground xylitol (sugar substitute) or caster sugar/maple syrup
- 25g/1/4 cup less 1 generous half tablespoon cornflour
- a pinch of salt
When cooled add the greek-style yoghurt and gelatine as in the illustration below.
- 2 and 1/2 sheets gelatine
- 175g/3/4 cup natural unsweetened greek-style yoghurt
- sugar-free/low sugar eco kiwi jam (or use the apricot jam for the bottom layer too)
- sugar-free apricot jam
Spread a thin layer of the kiwi jam on the bottom of the pastry cases. Cover with a layer of pastry cream (pipe concentric circles for a more even layer).
Then arrange kiwi slices (quite thin) around the top. Brush a layer of slightly warmed apricot jam over the kiwi slices to protect and sweeten them up a little. These tartlets are really much better with the apricot jam, which mellows the in-your-face acidity of the kiwi slices to make them sweetly zingy. Try them with and without… such a difference!
Um.. stick any other fruit on these tartlets, like whole small fresh strawberries or raspberries. Delicious.
That’s all folks
Well sweet reader, I’m going to love you and leave you now. Places to go, rocks to climb. Which reminds me, here’s that photo of us eating these yummy kiwi tarts before going climbing, before even getting in the car to go there! We sat on a park bench in the sun and munched merrily away.
And here’s where I ate a homemade spelt croissant before climbing up that corner there (with a rope and harness of course).
Hmm, maybe it’s not just baking perfectionitis or post-brexit depression that’s stopping me from posting more recipes. Perhaps I’ve also been busier at the rock! Must show you some little rock climbing cakes one day. For now, please have a healthier kiwi tart (oops, I’d better brush a little apricot jam on them first)…
Go on… it’s a delicious guilt-free breakfast!
Have a lovely fruity week! Happy baking and eating! 🙂 Lili x