1 fat-reduced puff pastry (available at any supermarkets)
1 kiwi fruit, peeled and sliced
4 strawberries, sliced
5 Tbsp low-fat vanilla custard
1/2 whisked egg
- Preheat oven to 200C.
- Defrost pastry at room temperature until soft. Cut into 4 equal squares to fit into tart molds (8.5cm). Trim the pastry with a knife or a pair of scissors. Brush on whisked egg. Use a fork to poke the bottom of the pastry 3 to 4 times. Bake for about 10 to 12 minutes, or until brown and crisp.
- Pour custard into each tart, arrange kiwi fruit and strawberries. Put tarts back into oven and bake for another 5 minutes to warm up the custard. Or enjoy the tarts with cool custard and fruit. Either way would be fine and delicious.