Tag Archive: kiwi

Sweet As Gold


Sweet moment, enjoying the sun comfortably sit down in an armchair, strategically placed next to the window and writing this post…
Sweet moment, chatting until late in the night with a friend not seen for a very long time…
Sweet moment, hearing a good friend is expecting a little boy for the beginning of next year !


As sweet as these moments, this fresh looking dessert is inspired from the French cake called Fraisier -strawberry cream cake.

An exotic version with génoise, syrup, crème chantilly and kiwifruits -in season down here- and that can be made with green kiwis althought kiwi gold are sweeter.


Hope you are having sweet moments too !

Kiwi Gold Cakes Printable Recipe

La suite en français…


Forgive Me or Not…

It’s back to school, or back to work for most of you in the Northern hemisphere.

I’m happy this year, I’m not following the massive French move of vacationers ! Now, everything is upside down.

Anyway, I had homework to do and I just procrastinated, like if I would be on holiday also… So it came back to me, and that’s part of the reason I did not post this week.

I thought these little sweets would be a good way to forgive my lack of post…

These tiny tartlets are easy and quickly made. I did them with the emblematic kiwifruit –Zespri to be more accurate. To balance kiwifruit acidity, I simply made a banana purée.

Useless to say that you can do them with your own favorite or seasonal fruits or do a savory version, for an apéritif.

I was hesitating to post the recipe as I guess everybody have already made tart in his life, but just in case…

Kiwifruit tartlets
For 12 tartlets (6 cm diameter)

Pastry (pâte brisée)
250g flour
120g unsalted butter
2 tbsp caster sugar
60ml water
1tbsp of orange blossom water (to flavor the pastry, but optional)
1 pinch of salt
2 kiwifruits
1 banana
In a large bowl, mix flour, sugar and salt // In a sauce pan melt butter over low fire and let it cool for a while // Pour melted butter in flour, add water and orange blossom water // Knead quickly to combine. Do not over knead // Roll the dough in a ball shape, wrap it with plastic film and store it in the fridge for one hour // Preheat the oven to 200°C // Roll the dough out on a dusted flour surface // Cut 12 discs into the pastry to fill tartlet tins // Prick with a fork the bottom of tartlets // Pour an handful baking beans or dry beans in each tartlet // Bake for 18 minutes // Remove baking beans and cook for 10 more minutes at 175°C // Remove from oven and place on a cooling tray // Peel and mash banana to make a soft purée // Peel and slice kiwifruits // Gently spoon banana purée into cooled tartlet shell and top with a slice of kiwifruit
Printable recipe for kiwifruit tartlets

La suite en français…

Seasonal fruits

I told you last time about feijoa and I mentioned to you other seasonal fruits. We are blessed here with the big range of fruits ! Or maybe I say this, because they are new to me ?!

There’s the nashi pear -never seen or heard about it before ! It’s round like an apple, with a nice pale yellow colour. The flesh is grainy, but as firm as an apple.

There’s the famous kiwi. Not the green one -that you find commonly in France- but, kiwi gold or zespri. It is slightly bigger than its brother, with a shaved skin and a little ‘crown‘. The most distinctive difference is the taste. It’s sweet and juicy !

The last but not the least, the tamarillo -originaly from South America. I was really curious to try this fruit. I was disappointed ! The red color and egg shape were really appealing, but the taste didn’t reach my expectations. A kind of passion fruit taste, but sourer… But I really like the geometrical pattern when the fruit is halved, it looks great !


Je vous ai parlé la dernière fois du feijoa et j’ai mentionné également d’autres fruits de saison. Nous sommes très gâtés ici pour le choix de fruits ! Ou peut-être, est-ce parce que je les découvre que je parle ainsi ?!

Il y a la poire nashi ou poire asiatique -dont je n’avais jamais entendu parlé avant ! Elle est ronde comme une pomme, avec une jolie couleur jaune pâle. La chair est granuleuse; mais aussi ferme que celle d’une pomme.

Il y a le fameux kiwi. Non pas le vert -que l’on trouve communément en France- mais, le kiwi gold ou zespri. Il est légèrement plus grand que son cousin, galbre et avec une petite couronne au sommet. La différence notoire c’est le goût. Il est sucré et juteux !

Le dernier, mais pas des moindres: le tamarillo, initialement originaire d’Amérique du Sud et aussi apellé tomate en arbre. J’étais très curieuse de l’essayer. J’ai été déçue ! Sa couleur rouge et sa forme ovoïde sont très attirantes, mais le goût n’a pas répondu à mes attentes. Un genre de fruit de la passion, en plus aigre… Par contre, j’aime beaucoup le motif géométrique lorsque le fruit est coupé en deux. C’est trop cool !