Kiwi Tart (Fruit Tart with Pastry Cream)
Prep time: 1 hour
Cook time: 39 minutes
Serves: 8
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 1 hour
- Cook time: 39 minutes
- Total time: 1 hour 39 minutes
- Serves: 8
Fresh kiwi tart with a buttery tart shell, smooth vanilla pastry cream, and homemade fruit glaze. A beautiful bakery-style dessert for any occasion.
Ingredients
Pastry Cream
- 750 ml whole milk (3 cups + 3 tbsp)
- 6 large egg yolks
- 150 g granulated sugar (¾ cup)
- 40 g cornstarch (5 tbsp)
- 20 g all-purpose flour (2 ½ tbsp)
- 50 g unsalted butter, cold (3 ½ tbsp)
- 1 vanilla bean
- 2 g salt (¼ tsp)
Tart Shell
- 300 g all-purpose flour (2 ½ cups)
- 25 g almond flour (¼ cup)
- 100 g powdered sugar (¾ cup + 1 tbsp)
- 200 g cold unsalted butter (¾ cup + 2 tbsp)
- 1 large egg
- 3 g salt (½ tsp)
Tart Glaze
- 100 ml water (≈ ⅓ cup + 1 tsp)
- 25 g granulated sugar (2 tbsp)
- 5 g cornstarch (1½ tsp)
- 2,5 ml lemon juice (½ tsp)
Topping
- Fresh kiwi slices, as needed
Method
Add milk to a saucepan. Scrape the vanilla bean, add the seeds and pod to the milk, and heat until steaming. Remove from heat.
In a separate bowl, whisk egg yolks and sugar until lighter in color.
Add cornstarch, flour, and salt. Whisk until smooth.
Slowly add a ladle of hot milk to the egg mixture while whisking constantly.
Strain the egg mixture back into the saucepan with the remaining milk.
Cook over medium to medium-low heat, whisking constantly, until thickened.
Once it starts bubbling, cook for another 30–40 seconds.
Remove from heat, add cold butter, and whisk until smooth.
Transfer to a shallow bowl and cover the surface directly with plastic wrap.
Cool to room temperature, then refrigerate for at least 2 hours.
For the tart shell, add flour, almond flour, powdered sugar, and salt to a food processor. Pulse briefly.
Add cold butter in two additions and pulse until sandy.
Lightly beat the egg, add it to the mixture, and pulse until the dough comes together.
Gather the dough without kneading, shape into a disk, wrap, and chill for at least 1 hour.
Preheat oven to 185°C (365°F).
Roll the dough to 3–4 mm thickness and transfer to a 28 cm (11-inch) tart pan.
Prick the base with a fork and chill for 15 minutes.
Cover with parchment paper and fill with tart weights or dried beans.
Bake for 30 minutes.
Remove weights and parchment. If needed, cover the edges with foil and bake for another 10 minutes.
Let the tart shell cool completely.
For the glaze, whisk water, sugar, and cornstarch in a saucepan until smooth.
Cook while stirring until it reaches a boil.
Boil for 30 seconds, then remove from heat and add lemon juice.
Let the glaze cool until warm before using.
Whisk the chilled pastry cream briefly until smooth.
Spread pastry cream into the cooled tart shell.
Arrange dry kiwi slices on top.
Brush a thin layer of warm glaze over the fruit.
Chill before slicing.
