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Kiwi Tart Recipe

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4 from 89 reviews

  • Author: Amina
  • Total Time: 58 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This vibrant Kiwi Tart features a crisp homemade crust filled with a creamy coconut and soy milk custard, topped with fresh, juicy kiwis. Combining zesty lime, hint of turmeric, and sweet sugars, this tart is a refreshing and visually stunning dessert perfect for gatherings or a special treat.

Ingredients

Crust Ingredients

  • 1½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup sugar
  • ¼ cup canola oil (or sunflower oil)
  • ¼ cup water
  • 1 lime (grated zest)

Custard Ingredients

  • 1 cup coconut milk
  • 1 cup milk (soy milk used)
  • ½ cup sugar
  • ⅓ cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 lime (peel)
  • ⅛ teaspoon turmeric (optional, for color)

Topping

  • 7 ripe green kiwis

Instructions

  1. Make the Crust: In a bowl, mix the flour, salt, and baking powder. In another bowl, combine lime zest, water, oil, and sugar. Add the dry ingredients to the wet and mix until just combined. Compact the dough lightly with your hands, then transfer it to a parchment-lined tart pan, pressing it evenly on the bottom and sides.
  2. Preheat Oven: Preheat your oven to 350°F (180°C) and line your tart pan with parchment paper, brushing the sides with oil.
  3. Prepare Crust: Trim any excess dough from the edges, then prick holes all over the crust with a fork to prevent bubbling during baking.
  4. Bake Crust: Bake the crust in the preheated oven for 18 minutes until slightly golden. Allow it to cool for 15 minutes in the pan before removing and cooling completely on a wire rack.
  5. Make the Custard: Off the heat, whisk together milk, coconut milk, sugar, vanilla extract, turmeric, lime peel, and cornstarch in a saucepan until smooth and cornstarch is fully dissolved.
  6. Cook Custard: Place the saucepan over medium heat and stir continuously until the mixture thickens into a creamy custard.
  7. Cool Custard: Let the custard cool slightly for about 10 minutes, stirring occasionally to prevent lumps.
  8. Fill the Crust: Pour the slightly cooled custard into the cooled tart crust and spread evenly with a spoon.
  9. Prepare Kiwis: Peel and slice the kiwis. Arrange kiwi triangles around the rim of the tart and fill the center with half slices in any desired pattern.
  10. Serve: Serve the kiwi tart immediately or chill in the refrigerator for a couple of days for best flavor and texture.

Notes

  • Use ripe green kiwis for the best tartness and texture.
  • If preferred, canola oil can be substituted with sunflower oil without affecting flavor.
  • The turmeric is optional and only used to enhance the custard color naturally.
  • Allow the custard to cool slightly before pouring to avoid cracking or soggy crust.
  • Store leftovers in the refrigerator and consume within 2-3 days for freshness.
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Find it online: https://aminabakes.com/kiwi-tart-recipe/