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As all of you know, I hate having a laundry list of ingredients in a recipe, and hate even more a lengthy story behind its preparation. But I simply love this treat and I think you will too.

Mini kiwi-coconut tartlets

Tart shells:

  • 1 c. graham cracker crumbs
  • 3/4 c. sweetened flaked coconut
  • 1/4 c. sugar
  • 3 1/2 T. butter or margarine, melted


  • 7 kiwis
  • 1/4 c. sugar
  • 2 t. cornstarch
  • 1 T. water
  • 1 t. lime or lemon juice

Lime whipped cream:

  • 1/2 c. heavy cream
  • 3 T. powdered sugar
  • 1 t. lime or lemon juice
  • Cracked black pepper, optional

In a bowl, combine shell ingredients well. Grease a non-stick mini muffin tin, or use paper liners for easier handling.

In each well, add approximately 1/4 c. of the mixture. Using your fingers or a spoon, pack into the bottoms and the sides of each well. It may help to lightly oil the spoon or your fingers.

Peel all of your kiwis. Slice one as thin as you can, reserving 6 slices for the tops of the tartlets. Place the rest of the sliced kiwi in a medium-size sauce pan.

Add the other 6 kiwis to this sauce pan. Mash with a fork or potato masher until chunky. If your kiwis are ripe, this should be easy. If the kiwis are firm, dice and put in a food processor or blender and puree just until chunky.

Mix cornstarch in water and add to the sauce pan. Then add 1/4 c. sugar and lime juice.Bring kiwi mixture to a boil, lower heat and simmer for 5-6 minutes, stirring constantly. Your filling is done when it's thick and sticks to a spoon. Spoon filling into each shell and nestle in a thin slice of kiwi. Bake at 350 degrees F for 5-6 minutes, until the kiwi slices appear to be done and the shell is a tan color.

Allow tarts to cool completely in the tin. If you remember to spray your tin, they should be easy to remove. Use a bendable rubber spatula or a tablespoon if need be. If you used paper liners, still be careful.

If making whipped cream, whip the heavy cream, powdered sugar and lime juice, on high until thick. You may add more lime juice to taste.

Top your tartlets with a little whipped cream and some cracked black pepper if you would like.One more thing. I made a huge error in last week's recipe I forgot the potatoes in the chowder. Please refer to the online recipe for the correction. Sorry again, folks.


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