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Kiwi Tart


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  • 1 9-inch (23 cm) pastry crust
  • 1/4 cup (60 ml) sugar
  • 2 Tbs (30 ml) cornstarch (cornflour)
  • 1 1/4 cups (300 ml) milk
  • 1 Tbs (15 ml) lemon juice
  • 1 tsp (5 ml) grated lemon peel
  • 1 egg, lightly beaten
  • 5 - 6 kiwi fruit, peeled and sliced
  • 1/4 cup (60 ml) apricot preserves, warmed (optional)



Step 1

Line the pie crust with wax paper or aluminum foil, fill with weights
(rice or dried beans), and bake in a preheated 425F (220C) oven until
lightly browned, about 10 minutes. Cool on a wire rack. Meanwhile,
combine the sugar and cornstarch in a saucepan. Stir in the milk,
lemon juice, lemon peel, and bring to a boil over moderate heat,
stirring constantly. Stir several tablespoons of the milk mixture
into the beaten egg, then stir the egg mixture into the custard. Stir
constantly over low heat for 1 minute, until the custard thickens.
Pour the hot custard into the pie shell and spread evenly. Cover the
custard with plastic wrap and refrigerate until the custard sets, at
least 2 hours. Arrange the kiwi slices on top of the custard and
refrigerate until ready to serve. For a professional touch, brush the
kiwi fruit with warm apricot preserves. Serves 6 to 8.


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