Kiwi Tart (Fruit Tart with Pastry Cream)

If you’re looking for a fresh, elegant, and bakery-style dessert, this kiwi tart is a beautiful recipe to make at home. It combines a crisp buttery tart shell, smooth vanilla pastry cream, fresh kiwi slices, and a light homemade glaze that keeps the fruit shiny and fresh.

Because each component is made separately and chilled before assembly, the final tart holds its shape well and gives you clean, beautiful slices. It’s perfect for spring, summer, birthdays, brunch tables, or any occasion where you want a dessert that looks impressive but still tastes light and refreshing.

How to Make Kiwi Tart

Make the Pastry Cream

Start with the pastry cream, since it needs time to chill. Add the milk to a saucepan, scrape the vanilla bean, and add both the seeds and the pod to the milk. Heat it until it reaches the steaming point, then remove it from the heat.

Meanwhile, whisk the egg yolks and sugar in a separate bowl until the mixture becomes lighter in color. Then add the cornstarch, flour, and salt, and whisk until completely smooth.

Slowly pour a ladle of the hot milk into the egg mixture while whisking constantly. This tempers the eggs and prevents them from curdling. Once the mixture warms up, strain it back into the saucepan with the remaining milk.

Cook the pastry cream over medium to medium-low heat while whisking constantly. Once it starts to bubble, continue cooking for another 30–40 seconds, then remove it from the heat.

Add the cold butter and whisk until the cream becomes smooth and glossy. Transfer it to a shallow bowl, cover the surface directly with plastic wrap, and let it cool to room temperature before chilling it in the refrigerator for at least 2 hours.

Prepare the Tart Shell

For the tart shell, add the all-purpose flour, almond flour, powdered sugar, and salt to a food processor. Pulse briefly to combine. Add the cold butter in two additions and pulse each time until the mixture looks sandy.

Lightly beat the egg in a small bowl, then add it to the sandy mixture. Pulse just until the dough comes together. Turn off the food processor and gather the dough without kneading it.

Shape the dough into a disk, wrap it, and chill for at least 1 hour.

Preheat the oven to 185°C (365°F), using the conventional setting.

Roll the chilled dough to 3–4 mm thickness. You can roll it on a lightly floured surface or between two sheets of parchment paper. Transfer the dough to a 28 cm (11-inch) tart pan and gently press it into the edges.

Prick the base with a fork, then chill the pan for 15 minutes so the dough holds its shape better during baking.

Place parchment paper over the dough and fill it with tart weights or dried beans. Make sure the weights cover the whole base evenly.

Bake at 185°C (365°F) for 30 minutes. Then remove the weights and parchment. If you’re worried about the edges browning too much, wrap the edges loosely with foil and bake for another 10 minutes.

Let the tart shell cool completely before assembling.

Make the Homemade Tart Glaze

For the homemade tart glaze, whisk water, sugar, and cornstarch in a small saucepan until smooth. Cook while stirring until it reaches a boil. Once it starts boiling, cook for another 30 seconds, then remove from the heat and stir in the lemon juice.

Do not use the glaze while it is hot. Let it cool until warm before brushing it over the fruit.

To assemble, whisk the chilled pastry cream briefly with a spatula or whisk until smooth. Spread it into the fully cooled tart shell.

Assemble the Tart

Arrange the kiwi slices over the pastry cream, making sure the fruit is dry before placing it on top. Then brush a thin layer of warm glaze over the fruit to keep it shiny and fresh.

Tips for Best Results

Make sure both the tart shell and pastry cream are completely cold before assembly. If either one is warm, the cream can loosen and the crust may soften too quickly.

Whisk the pastry cream briefly before spreading it, so it becomes smooth and creamy again.

Dry the fruit well before arranging it on the tart. If the fruit is wet, it can release extra moisture and affect the texture.

Use the glaze while it is warm, not hot. A hot glaze can loosen the cream and damage the fruit.

Chill the assembled tart before slicing for cleaner pieces.

Storage

Store the kiwi tart in the refrigerator for up to 2 days.

For the best texture, serve it the same day you assemble it, because the fruit and cream are freshest during the first day.

Keep the tart covered lightly in the refrigerator, but avoid pressing plastic wrap directly onto the fruit topping.

Looking for more baking inspiration? Visit Bake with D for more tried and tested recipes.