Description
Kiwi Lime Tarts are a visually stunning and flavor-packed dessert that blends buttery shortcrust pastry, luscious kiwi-lime curd, and fresh kiwi slices for a refreshingly tropical treat. With their vibrant color, citrus aroma, and creamy smoothness, these tarts are both elegant enough for entertaining and comforting enough to enjoy anytime. Easy to customize and make ahead, they’re a perfect showstopper for any dessert table.
Ingredients
Units
Scale
For the Shortcrust Pastry:
- 1 2/3 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup cold butter, cut into cubes
- 1 large egg
For the Kiwi Lime Curd:
- 1/2 cup kiwi juice (from fresh pureed and strained kiwis)
- 3 large egg yolks
- 1 large egg
- 1/2 cup granulated sugar
- 5 tablespoons lime juice (fresh preferred)
- 1 tablespoon lime zest
- 1/4 cup butter, cut into pieces
For Garnish:
- 2-3 fresh kiwis, sliced
- Extra lime zest (optional)
- Fresh mint leaves or edible flowers (optional)
Instructions
- Make the Shortcrust Pastry: In a large mixing bowl, whisk together all-purpose flour and powdered sugar. Add cold butter cubes and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Add the egg and mix just until the dough comes together without overworking. Shape the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes to help the crust turn flaky and prevent shrinking.
- Prepare and Bake the Tart Shells: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Cut out rounds to fit your individual tart pans (4-inch wide pans work well). Press the dough gently into each pan and trim any excess. Prick the base of each crust with a fork (docking), line with parchment, and fill with baking weights or dried beans. Bake for 10-12 minutes until the crust is just set, then remove the weights and parchment. Continue baking for another 5-8 minutes until golden and fully cooked. Cool completely in the pans.
- Make the Kiwi Lime Curd: Peel and puree fresh kiwis, then strain through a fine mesh sieve to yield about ½ cup juice. In a heatproof bowl, whisk egg yolks, whole egg, sugar, lime juice, and lime zest. Stir in the kiwi juice. Set the bowl over a saucepan of simmering water (double boiler style) and whisk constantly until the mixture thickens enough to coat the back of a spoon (about 7-10 minutes). Remove from heat and whisk in the butter pieces until smooth and glossy. Strain the curd through a fine mesh sieve for extra silkiness. Let cool slightly.
- Fill and Chill the Tarts: Spoon the warm kiwi lime curd into the cooled tart shells, smoothing with the back of a spoon. Chill in the refrigerator for at least 2 hours, or until the curd is completely set and firm to the touch. This resting time is key for easy slicing and optimal flavor.
- Garnish and Serve: Just before serving, top each tart with slices of fresh kiwi. Garnish with extra lime zest, fresh mint leaves, or edible flowers if desired. Serve chilled for the perfect bright, zesty dessert.
Notes
- Always use cold butter for a flaky, non-greasy crust.
- Roll pastry dough evenly for consistent baking and sturdy tart shells.
- Strain the kiwi lime curd for the smoothest filling.
- Chilling the filled tarts before serving ensures clean, beautiful slices.
- Use ripe, vibrant kiwis for sweetness and color both in the curd and as garnish.
- You can prep tart shells and curd ahead; fill and garnish just before serving for best results.
- Gluten-free or dairy-free options are easily achieved by substituting standard flour or butter with your preferred alternatives.
Nutrition
- Serving Size: 1 individual tart (of 6)
- Calories: 370
- Sugar: 24g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg