Raspberry, kiwi and cream tarts

Ok, this is the last pastry dish lined up for now, and we’re ending it with something sweet!

I decided on two different fruits for these tarts as I’m taking a long time to get through some frozen raspberries and I had some kiwis that were probably too soft to just eat, so it was a balance of things I should use up. But you could double up the portion for one of the fruit fillings to just make a batch of one type of fruit tarts.

Kiwi jam is something you never see (perhaps for a reason), but I enjoyed the cooked kiwi. It didn’t liquify like the raspberries, so I only added chia seeds as they were enough to thicken it up.

Makes: 12
Preparation time: 30 minutes
Cooking time: 25 minutes


  • oil, for greasing
  • 125g pastry
  • 100g coconut cream

For the raspberry filling:

  • 100g raspberries (I used frozen)
  • 1 tbsp chia seeds
  • 1 tsp corn starch

For the kiwi filling:

  • 2 kiwis, fruit scooped out and roughly chopped
  • 1/2 tbsp chia seeds


  1. Preheat the oven to 200˚C / 400˚F / gas mark 6. Lightly grease a cup cake tray with oil.
  2. Roll out your pastry to a few millimetres thick and cut into 3″ diameter circles to fit your cup cake tray holes.
  3. Then line your cup cake tray with the pastry circles.
  4. Add the raspberries to a pan over low heat. Cook for about 5 minutes, stirring often until the raspberries are broken up and have released their juice.
  5. Mix the corn starch with 1 teaspoon of water until fully dissolved. While the raspberries are simmering, pour in the corn starch mixture while stirring to thicken. Then remove from the heat and stir in the chia seeds.
  6. For the kiwi filling, add the kiwi to a pan over low heat (I just rinsed and reused the raspberry filling pan). Cook for about 5 minutes while stirring until fairly broken up (but it doesn’t have to be smooth). Remove from the heat and stir in the chia seeds.
  7. Spoon your fruit fillings into 6 pastry cases each.
  8. Bake in the oven for 12-15 minutes until the pastry is golden around the edges.
  9. Meanwhile, quickly whip up your coconut cream in a small bowl. (I just whipped mine with a fork.) Then place in the fridge.
  10. Once the tarts have completely cooled, spoon your coconut cream into a piping bag and then pipe the cream on top using a star nozzle.
  11. These are best eaten on the day of making, but can be stored the fridge for up to 2 days.

Nutritional information
Each tart approximately contains:

Raspberry TartKiwi Tart
Calories76 kcal71 kcal

5 thoughts on “Raspberry, kiwi and cream tarts

Add yours

  1. These look great as always! I do love everything raspberry flavoured but I haven’t dabbled in kiwi very much – sounds very tropical though so maybe it will make me feel like we’re in summer ?

    Liked by 1 person

    1. Thank you! I don’t think I’ve actually cooked with kiwi before, only the odd smoothie, but it’s always nice to have something different. Yeah, they’d be perfect for some early summer vibes! xo

      Liked by 1 person

    1. Thank you! They were very yummy! I ate about 4 at once, so enjoyed them quite different to a classy afternoon tea! But, you’ve put me in the mood to set up an afternoon tea featuring these! xo

      Liked by 1 person

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