Vanilla Cream Kiwi Pistachio Tarts

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 425 degrees Fahrenheit. Coat 8, 3 1/2-inch tart pans with cooking spray. Place all 8 pans on a large, rimmed baking sheet.

4. Roll out pie crusts to straighten edges. Using a 4 1/2-inch bowl or circle, cut 4 circles from each crust and press into tart pan bottoms and up sides. Prick bottom of each several times with a fork. Bake until golden brown, about 13 minutes. Remove from oven and let cool 5 minutes. Remove tart from pans and cool completely.

5. In a large bowl using an electric mixer on medium speed, beat together mascarpone, sugar and vanilla.

6. In a separate bowl using an electric mixer on medium-low speed, beat cream until soft peaks form. Gently fold into mascarpone mixture.

7. Evenly divide mascarpone mixture between tart shells and top each with 4 to 5 kiwi slices and 1 tablespoon pistachios.

8. Serve immediately or refrigerate until ready to serve.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!