Kiwi Tart

The kiwi tart is a fresh and original take on the classic fruit tart. Here’s how to make it:

Ingredients

• 250 g of type 00 flour
• 125 g of cold butter, cubed
• 100 g of powdered sugar
• 1 large egg
• 1 pinch of salt
• Zest of 1 lemon
• Custard cream
• 6 ripe but still firm kiwis
• Dessert jelly (optional)

Preparation

1. Start with the shortcrust pastry. In a bowl, mix the flour with the powdered sugar and a pinch of salt.
2. Add the cold cubed butter and grated lemon zest. Work everything with your fingertips until you get a sandy mixture.
3. Add the egg and quickly knead until you form a smooth dough. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.
4. In the meantime, prepare the custard cream following your favorite recipe or a classic base with milk, sugar, egg yolks, cornstarch, and a vanilla pod.
5. Roll out the shortcrust pastry dough on a lightly floured surface to a thickness of about 5 mm.
6. Line a tart pan, previously buttered and floured, with the shortcrust pastry, prick the bottom with the tines of a fork and bake blind at 180 °C for about 15-20 minutes, or until golden brown.
7. Peel the kiwis and cut them into thin slices.
8. Once the shortcrust base is cooked and cooled, spread an even layer of custard cream.
9. Arrange the kiwi slices on the cream in a decorative manner.
10. If desired, you can brush the surface with a little melted dessert jelly to add shine and protect the fruit.

Fun Fact

In Italy, the tart is a very popular dessert and every region has its variants. The kiwi tart is not a classic tradition, but it represents a delightful blend of Italian pastry and exotic fruit. The kiwi, in addition to adding a touch of color, gives the dessert a tangy note that balances the sweetness of the cream and the pastry. For an extra touch of Italian flair, you could also add a splash of lemon liqueur to the custard cream.