12 Delicious Strawberry Kiwi Tartlets Recipes

Kickstart your culinary creativity with our roundup of 12 Delicious Strawberry Kiwi Tartlets Recipes! Perfect for home cooks looking to impress with minimal fuss, these tartlets blend the sweet and tangy flavors of strawberry and kiwi into bite-sized delights. Whether you’re crafting a dessert for a special occasion or simply indulging in seasonal favorites, these recipes promise to delight. Keep reading to find your next kitchen masterpiece!

Classic Strawberry Kiwi Tartlets

Remembering the first time I stumbled upon the combination of strawberry and kiwi, it was like discovering a hidden melody in the vast symphony of flavors. These tartlets are a tribute to that moment, a delicate balance of sweet and tart, encased in a buttery crust that whispers of summer mornings.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tbsp ice water
• 1 cup strawberries, hulled and sliced
• 2 kiwis, peeled and sliced
• 1/4 cup apricot jam
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 2 tbsp ice water, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
5. Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut into circles to fit your tartlet pans.
6. Press the dough circles into the tartlet pans and trim the edges. Prick the bottoms with a fork.
7. Bake for 12-15 minutes, or until the crusts are golden. Let cool on a wire rack.
8. While the crusts cool, arrange 1 cup sliced strawberries and 2 sliced kiwis on top.
9. In a small saucepan, warm 1/4 cup apricot jam with 1 tbsp lemon juice over low heat until liquid. Brush this glaze over the fruit for a shiny finish. Tip: The glaze adds sweetness and keeps the fruit fresh.
10. Chill the tartlets for at least 30 minutes before serving to set the glaze. Tip: Chilling enhances the flavors and makes the tartlets easier to slice.

Vividly, the tartlets present a contrast of textures—the crisp crust against the juicy fruit, each bite a reminder of summer’s fleeting beauty. Serve them on a rustic wooden board for an inviting display, or pair with a dollop of whipped cream for an extra touch of indulgence.

Vegan Strawberry Kiwi Tartlets

Just imagine the delicate balance of sweet and tart, a harmony of flavors that dances on the palate with each bite of these vegan strawberry kiwi tartlets. Crafted with care, they’re a testament to the beauty of simple, fresh ingredients coming together to create something truly special.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut oil, solid
• 1/4 cup maple syrup
• 1/4 tsp salt
• 1 cup strawberries, hulled and sliced
• 2 kiwis, peeled and sliced
• 1/4 cup apricot jam
• 1 tbsp water

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a tartlet pan.
2. In a large bowl, combine 1 1/2 cups all-purpose flour and 1/4 tsp salt.
3. Add 1/2 cup solid coconut oil to the flour mixture, using your fingers to blend until the mixture resembles coarse crumbs.
4. Stir in 1/4 cup maple syrup until a dough forms. Tip: If the dough is too sticky, chill it for 10 minutes to make it easier to handle.
5. Press the dough evenly into the prepared tartlet pan, ensuring the sides are well covered. Prick the bottom with a fork.
6. Bake for 15 minutes, or until the crust is lightly golden. Let it cool completely.
7. Arrange 1 cup sliced strawberries and 2 sliced kiwis on the cooled crust in a decorative pattern.
8. In a small saucepan, warm 1/4 cup apricot jam with 1 tbsp water over low heat until liquefied. Brush this glaze over the fruit for a shiny finish. Tip: For an extra glossy finish, apply the glaze while the jam is still warm.
9. Chill the tartlets for at least 30 minutes before serving to allow the flavors to meld. Tip: Serve chilled for the best texture and flavor contrast.

Each bite offers a crisp crust yielding to the juicy burst of strawberries and kiwis, a refreshing dessert that’s as pleasing to the eye as it is to the palate. Try garnishing with fresh mint leaves for an added touch of elegance.

Gluten-Free Strawberry Kiwi Tartlets

Falling into the rhythm of a quiet morning, I find myself drawn to the simplicity and brightness of strawberry kiwi tartlets, a dessert that whispers of summer’s fleeting beauty. Their gluten-free crust offers a tender embrace to the vibrant, tangy filling, making each bite a delicate balance of flavors.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup strawberries, hulled and sliced
• 2 kiwis, peeled and sliced
• 1 tbsp honey
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a tartlet pan.
2. In a medium bowl, whisk together almond flour, coconut flour, and salt until well combined.
3. Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, chill it for 10 minutes to make it easier to handle.
4. Press the dough evenly into the prepared tartlet pan, ensuring the bottom and sides are covered. Tip: Use a measuring cup to smooth the dough for an even crust.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool completely.
6. While the crust cools, toss strawberries and kiwis with honey and lemon juice in a bowl. Tip: Let the fruit mixture sit for 10 minutes to macerate, enhancing the flavors.
7. Spoon the fruit mixture into the cooled tartlet shells, arranging the slices decoratively.

Just as the tartlets marry the crispness of the crust with the juiciness of the fruit, serving them chilled accentuates their refreshing quality. For an extra touch of elegance, a drizzle of melted dark chocolate or a sprinkle of toasted coconut can elevate these tartlets into a show-stopping dessert.

Strawberry Kiwi Tartlets with Cream Cheese Filling

Dawn breaks softly, and with it comes the thought of something sweet, something delicate to start the day. These strawberry kiwi tartlets with cream cheese filling are just that—a tender embrace of flavors, perfect for those quiet moments.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, sliced
• 1/2 cup fresh kiwi, peeled and sliced

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine 1 cup all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom and up the sides of a tartlet pan. Tip: Use the bottom of a glass to evenly press the dough.
4. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool completely.
5. In a medium bowl, beat 4 oz cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature for a smoother filling.
6. Spread the cream cheese mixture evenly over the cooled tartlet shells.
7. Arrange 1/2 cup fresh strawberries and 1/2 cup fresh kiwi on top of the cream cheese filling. Tip: For a more decorative look, alternate the strawberry and kiwi slices in a circular pattern.

Mornings are brighter with these tartlets, their creamy filling and fresh fruit topping offering a burst of flavor and a contrast of textures that delight the senses. Serve them on a porcelain plate for an elegant touch, or enjoy them straight from the pan for a more rustic experience.

Chocolate Drizzled Strawberry Kiwi Tartlets

Just as the morning sun gently kisses the horizon, so does the combination of chocolate and fruit awaken the senses, offering a moment of quiet indulgence in the hustle of daily life. These tartlets are a celebration of simplicity and elegance, a sweet pause in your day.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tbsp ice water
• 1 cup strawberries, hulled and sliced
• 1 cup kiwi, peeled and sliced
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine 1 cup all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt. Pulse until the mixture resembles coarse crumbs.
3. Add 2 tbsp ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overmixing can make the crust tough.
4. Press the dough into tartlet pans, ensuring an even layer. Prick the bottoms with a fork.
5. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool completely.
6. Arrange 1 cup strawberries and 1 cup kiwi slices over the cooled tartlet shells.
7. In a microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth. Tip: Coconut oil makes the chocolate drizzle smoother and shinier.
8. Drizzle the melted chocolate over the fruit. Tip: For a professional look, use a piping bag or a spoon to create even lines.
9. Allow the chocolate to set at room temperature for about 10 minutes before serving.

Crunchy crust meets the juicy burst of strawberries and kiwi, all tied together with the rich silkiness of chocolate. Serve these tartlets on a rustic wooden board for a charming, Instagram-worthy presentation.

Mini Strawberry Kiwi Tartlets with Whipped Cream

Beneath the soft glow of the morning light, these mini strawberry kiwi tartlets with whipped cream emerge as a delicate dance of sweet and tart, nestled in a buttery crust that whispers of summer’s fleeting embrace.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 2 tbsp ice water
• 1 cup strawberries, hulled and sliced
• 2 kiwis, peeled and sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine 1 cup all-purpose flour, 1/2 cup unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Pulse until the mixture resembles coarse crumbs.
3. Add 2 tbsp ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Press the dough into 4 mini tart pans, ensuring an even layer on the bottom and sides. Prick the bottoms with a fork.
5. Bake for 15 minutes, or until the crusts are golden. Let cool on a wire rack.
6. While the crusts cool, whip 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters for better volume.
7. Arrange 1 cup strawberries and 2 kiwis over the cooled crusts.
8. Top each tartlet with whipped cream. Tip: For a decorative touch, use a piping bag with a star tip.

Now, these tartlets offer a crisp contrast to the lush berries and creamy topping, a harmony best enjoyed under the open sky, perhaps with a drizzle of honey for those who dare to sweeten the deal.

Strawberry Kiwi Tartlets with Almond Crust

Sometimes, the simplest combinations bring the most joy, like the sweet and tangy dance of strawberries and kiwis nestled in a delicate almond crust. These tartlets are a celebration of summer’s bounty, offering a light yet satisfying treat that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp honey
• 1/4 tsp salt
• 1 cup sliced strawberries
• 1 cup sliced kiwis
• 1/2 cup whipped cream
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a tartlet pan.
2. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup melted butter, 2 tbsp honey, and 1/4 tsp salt until a dough forms. Tip: The dough should stick together when pressed but not be overly wet.
3. Press the dough evenly into the prepared tartlet pan, ensuring a thin, uniform layer. Tip: Use the bottom of a measuring cup to smooth the dough for an even crust.
4. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: Keep an eye on the crust as almond flour browns quickly.
5. Allow the crust to cool completely before removing from the pan.
6. Arrange 1 cup sliced strawberries and 1 cup sliced kiwis on top of the cooled crust.
7. Dollop 1/2 cup whipped cream over the fruit and dust with 1 tbsp powdered sugar.

Delight in the contrast of the crisp almond crust against the juicy, vibrant fruits, with the whipped cream adding a cloud-like lightness. Serve these tartlets at your next brunch or as a refreshing dessert on a warm evening.

Strawberry Kiwi Tartlets with Coconut Cream

Mornings like these, when the light filters through the kitchen window just so, I find myself drawn to recipes that blend simplicity with a touch of elegance. These Strawberry Kiwi Tartlets with Coconut Cream are just that—a harmonious mix of vibrant fruits and creamy indulgence, perfect for savoring slowly.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 2 tbsp granulated sugar
• 1/4 cup cold water
• 1 cup coconut cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup strawberries, sliced
• 2 kiwis, peeled and sliced

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine 1 cup all-purpose flour and 2 tbsp granulated sugar. Tip: For a flakier crust, handle the dough as little as possible.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: The dough should not be sticky; if it is, add a bit more flour.
5. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles to fit your tartlet pans.
6. Press the dough circles into the pans, trimming any excess. Prick the bottoms with a fork to prevent puffing during baking.
7. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
8. While the crust cools, whip 1 cup coconut cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. Tip: Chill your mixing bowl and beaters beforehand for best results.
9. Once the crusts are cool, fill each with a dollop of coconut cream, then top with sliced strawberries and kiwis.

Refreshingly light yet satisfying, these tartlets offer a delightful contrast between the crisp crust and the creamy coconut topping. Serve them on a platter garnished with mint leaves for an extra touch of color and freshness.

Strawberry Kiwi Tartlets with Lemon Curd

Every now and then, a recipe comes along that feels like a gentle whisper of summer, inviting you to slow down and savor the moment. These Strawberry Kiwi Tartlets with Lemon Curd are just that—a delicate balance of sweet and tart, nestled in a crisp shell.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 1/2 cup lemon curd
• 1 cup strawberries, hulled and sliced
• 2 kiwis, peeled and sliced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 3 tbsp ice water, stirring until the dough comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles to fit your tartlet pans.
5. Press the dough circles into the pans and trim the edges. Prick the bottoms with a fork.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool completely.
7. Spread 1/2 cup lemon curd evenly into the cooled tartlet shells.
8. Arrange 1 cup strawberries and 2 kiwis on top of the lemon curd in a decorative pattern. Tip: For a glossy finish, brush the fruit with a thin layer of warmed apricot jam.
9. Chill the tartlets for at least 30 minutes before serving to allow the flavors to meld. Tip: Serve chilled for the best texture and flavor contrast.

Perfectly balanced, these tartlets offer a crisp crust that gives way to the creamy lemon curd and the fresh burst of strawberries and kiwi. For an extra touch of elegance, garnish with a sprig of mint or a dusting of powdered sugar just before serving.

Strawberry Kiwi Tartlets with Mascarpone

How quietly the morning unfolds, much like the gentle layers of flavor in these strawberry kiwi tartlets with mascarpone. A dessert that whispers of summer’s bounty, inviting you to savor each bite with the same ease as a lazy afternoon.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tbsp ice water
• 1 cup mascarpone cheese
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 cup strawberries, hulled and sliced
• 2 kiwis, peeled and sliced
• 1/4 cup apricot jam, warmed

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, and 1/4 cup granulated sugar. Pulse until the mixture resembles coarse crumbs.
3. Add 1 large egg yolk and 2 tbsp ice water. Pulse until the dough just comes together.
4. Turn the dough onto a lightly floured surface and knead gently into a ball. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out the dough to 1/8-inch thickness. Cut into 4-inch rounds and press into tartlet pans. Prick the bottoms with a fork.
6. Bake for 12-15 minutes, or until golden. Cool on a wire rack.
7. In a bowl, whisk together 1 cup mascarpone cheese, 2 tbsp honey, and 1 tsp vanilla extract until smooth.
8. Divide the mascarpone mixture among the cooled tartlet shells.
9. Arrange 1 cup strawberries and 2 kiwis on top of the mascarpone.
10. Brush the fruits with 1/4 cup warmed apricot jam for a glossy finish.

Velvety mascarpone cradles the tartness of kiwi and the sweetness of strawberries, creating a harmony of flavors. Serve these tartlets on a rustic wooden board for an inviting presentation that beckons your guests to indulge.

Strawberry Kiwi Tartlets with Honey Drizzle

Perhaps there’s no better way to welcome the warmth of summer than with these delicate Strawberry Kiwi Tartlets, each bite a sweet reminder of sunlit afternoons and the gentle buzz of bees dancing from flower to flower.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tbsp ice water
• 1 cup strawberries, hulled and sliced
• 2 kiwis, peeled and sliced
• 2 tbsp honey

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Tip: For a flakier crust, keep all ingredients as cold as possible.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 2 tbsp ice water, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so handle it as little as possible.
5. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles to fit your tartlet pans.
6. Press the dough circles into the pans, trimming any excess. Prick the bottoms with a fork to prevent puffing during baking.
7. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool completely before filling.
8. Arrange 1 cup sliced strawberries and 2 sliced kiwis in the cooled tartlet shells.
9. Drizzle 2 tbsp honey over the fruit for a natural sweetness. Tip: For an extra glossy finish, warm the honey slightly before drizzling.

With their buttery crust and vibrant fruit topping, these tartlets offer a delightful contrast of textures and flavors. Serve them at your next brunch for a touch of elegance, or enjoy one as a quiet afternoon treat with a cup of tea.

Strawberry Kiwi Tartlets with Pistachio Crust

Floating through the kitchen on a quiet morning, the idea of combining the tartness of kiwi with the sweetness of strawberries in a delicate tartlet seemed like a whisper of summer itself. The pistachio crust adds a nutty depth, making each bite a little journey.

Ingredients

• 1.5 cups shelled pistachios
• 3 tbsp granulated sugar
• 4 tbsp unsalted butter, melted
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 4 kiwis, peeled and sliced
• 1 cup strawberries, hulled and sliced

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, pulse 1.5 cups shelled pistachios and 3 tbsp granulated sugar until finely ground.
3. Add 4 tbsp melted unsalted butter to the pistachio mixture, pulsing until the mixture resembles wet sand.
4. Press the pistachio mixture into the bottoms of 4 tartlet pans, ensuring an even layer.
5. Bake the crusts for 10 minutes, or until lightly golden. Let cool completely.
6. In a mixing bowl, whip 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
7. Divide the whipped cream among the cooled tartlet crusts, spreading evenly.
8. Arrange 4 peeled and sliced kiwis and 1 cup hulled and sliced strawberries on top of the whipped cream in each tartlet.
9. Chill the tartlets in the refrigerator for at least 30 minutes before serving to set the cream.

Vibrant and refreshing, these tartlets offer a delightful contrast between the creamy filling and the crisp pistachio crust. Serve them on a sunny patio for an extra touch of summer bliss.

Conclusion

Zesty and vibrant, these 12 strawberry kiwi tartlet recipes are a treasure trove of flavors waiting to brighten your table. Perfect for home cooks looking to impress, each recipe offers a unique twist on this delightful duo. We’d love to hear which one stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!