Kiwi Tart

Kiwi Tart
Kiwi Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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