Ingredients
1 egg
2 teaspoons water
12 frozen puff pastry shells, thawed
1/3 cup strawberry preserves
2 pints fresh strawberries, sliced
4 kiwis, peeled and seeded
2 tablespoons honey
1/2 cup heavy cream
2 teaspoons confectioners' sugar
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Individual tartlet pans for petite tarts, mini quiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Individual tartlet pans for petite tarts, mini quiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions. Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices. In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form. Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.