Kiwi Lime Mint Custard Tart

Kiwi Lime Mint Custard Tart

A buttery tart shell holds tangy lime custard, topped with fresh kiwi and mint.

Total 4 hr 30 min Makes 8 slices Calories 342/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This tart layers a silky lime custard into a crisp, buttery shortbread crust, then finishes with rings of fresh kiwi and a scatter of mint for a cool, tangy bite. The custard sets just firm enough to slice cleanly, making it a bright choice for warm-weather entertaining or a make-ahead dessert.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 tablespoons ice water
  • 4 egg yolks
  • 1 whole egg
  • 2/3 cup granulated sugar
  • 1/2 cup fresh lime juice
  • 2 tablespoons lime zest
  • 1/2 cup unsalted butter, cubed
  • 1/4 cup heavy cream
  • 4 kiwi, peeled and sliced into rounds
  • 2 tablespoons fresh mint leaves, thinly sliced
  • 1 tablespoon apricot jam, warmed

Method

  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.

  2. Add the egg yolk and ice water, and pulse just until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.

  3. Preheat the oven to 375°F. Roll the dough out on a lightly floured surface and press it into a 9-inch tart pan, trimming any excess.

  4. Line the crust with parchment and pie weights, and blind bake for 15 minutes.

  5. Remove the weights and parchment, and bake the crust another 8 minutes until the base is pale golden and dry to the touch. Set aside to cool.

  6. In a medium saucepan, whisk together the egg yolks, whole egg, sugar, lime juice, and lime zest until smooth.

  7. Cook the lime mixture over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 7 minutes.

  8. Remove from heat and whisk in the cubed butter a few pieces at a time until fully melted and glossy. Whisk in the heavy cream.

  9. Strain the custard through a fine-mesh sieve into the cooled tart crust, spreading it into an even layer.

  10. Reduce the oven temperature to 325°F and bake the tart until the custard is just set but still slightly jiggly in the center, about 12 minutes.

  11. Cool the tart to room temperature, then refrigerate until fully chilled and firm, at least 3 hours.

  12. Arrange the sliced kiwi rounds over the top of the chilled tart in a concentric pattern.

  13. Brush the kiwi slices lightly with warmed apricot jam for shine, then scatter the sliced mint over the top before slicing and serving.

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Kiwi Lime Mint Custard Tart

This tart layers a silky lime custard into a crisp, buttery shortbread crust, then finishes with rings of fresh kiwi and a scatter of mint for a cool, tangy bite. The custard sets just firm enough to slice cleanly, making it a bright choice for warm-weather entertaining or a make-ahead dessert.

4 hr 30 min 8 slices 342 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 tablespoons ice water
  • 4 egg yolks
  • 1 whole egg
  • 2/3 cup granulated sugar
  • 1/2 cup fresh lime juice
  • 2 tablespoons lime zest
  • 1/2 cup unsalted butter, cubed
  • 1/4 cup heavy cream
  • 4 kiwi, peeled and sliced into rounds
  • 2 tablespoons fresh mint leaves, thinly sliced
  • 1 tablespoon apricot jam, warmed

Method

  1. 1

    In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.

  2. 2

    Add the egg yolk and ice water, and pulse just until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.

  3. 3

    Preheat the oven to 375°F. Roll the dough out on a lightly floured surface and press it into a 9-inch tart pan, trimming any excess.

  4. 4

    Line the crust with parchment and pie weights, and blind bake for 15 minutes.

  5. 5

    Remove the weights and parchment, and bake the crust another 8 minutes until the base is pale golden and dry to the touch. Set aside to cool.

  6. 6

    In a medium saucepan, whisk together the egg yolks, whole egg, sugar, lime juice, and lime zest until smooth.

  7. 7

    Cook the lime mixture over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 7 minutes.

  8. 8

    Remove from heat and whisk in the cubed butter a few pieces at a time until fully melted and glossy. Whisk in the heavy cream.

  9. 9

    Strain the custard through a fine-mesh sieve into the cooled tart crust, spreading it into an even layer.

  10. 10

    Reduce the oven temperature to 325°F and bake the tart until the custard is just set but still slightly jiggly in the center, about 12 minutes.

  11. 11

    Cool the tart to room temperature, then refrigerate until fully chilled and firm, at least 3 hours.

  12. 12

    Arrange the sliced kiwi rounds over the top of the chilled tart in a concentric pattern.

  13. 13

    Brush the kiwi slices lightly with warmed apricot jam for shine, then scatter the sliced mint over the top before slicing and serving.