Kiwi Coconut Cream Tartlets

Are you ready to add a tropical twist to your dessert game? Look no further than these delicious Kiwi Coconut Cream Tartlets, made with your Thermomix® Appliance! The fresh and tangy flavor of kiwi fruit pairs perfectly with the rich and creamy coconut custard, all nestled on a crisp cookie crust made with Butternut Snap Cookies.

These bite-sized tarts are not only easy to make, but they're also perfect for sharing with friends and family. And if you're feeling adventurous, try switching up the cookie crust by using Ginger Nut Cookies for a zesty twist.

So why not take a trip to the tropics and indulge in the sweet and creamy flavors of Kiwi Coconut Cream Tartlets? Your taste buds (and your friends) will thank you for it!

Ingredients: 

• 250g packet Arnott's Butternut Snap Cookies
• 10g desiccated coconut
• 100g unsalted butter, melted
• 40g coconut oil 
• 40g lime juice
• 50g caster sugar
• 200g thickened cream
• 50g coconut cream
• 3 kiwi fruit, peeled, thinly sliced

Directions:

1. Lightly grease two TM Essentials Silicone Muffin Molds. If you have 6.5cm fluted tart tins (with removable bases) they would be perfect to use as well.  
2. Place biscuits into Mixing Bowl and crush for 10 sec/Speed 7.
3. Add the dessicated coconut and butter and mix for 10 sec/Speed 5.
4. Divide the biscuit mixture among the Muffin Molds or tart tins and press evenly over the base and sides. 
5. Place in the fridge for 1 hour to chill.
6. Place coconut oil, lime juice and 40g caster sugar into the Mixing Bowl. Heat for 4 min/120°C/Speed 4 until sugar is dissolved.
7. Decrease heat and cook for a further 5 min/37°C/Speed 2 to thicken syrup. Set aside in a clean bowl to cool. Clean and dry Mixing Bowl.
8. Position Butterfly in position in Mixing Bowl. Add cream, coconut cream, and remaining 10g caster sugar into Mixing Bowl and whisk for 30-40 sec/Speed 3.5, until soft peaks form (be careful not to overwhip)
9. Remove pie cases from tins and fill with cream mixture
10. Top each pie with 3 kiwi fruit slices
11. Drizzle over with reserved syrup

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