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Kiwi and Lime Curd Tart

A vibrant tart combining the refreshing sweetness of kiwi with zesty lime curd, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Classic
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.25 cups all-purpose flour King Arthur or Bob's Red Mill recommended.
  • 0.25 cups granulated sugar Cane sugar gives a lovely sweetness.
  • 0.5 tsp kosher salt For balance.
  • 0.5 cups cold unsalted butter, cut into small pieces Keep the butter cold for a flaky crust.
  • 1 large egg, yolk and white separated Save the white for brushing at the end.
  • 1 tsp pure vanilla extract Nielsen-Massey gives a beautiful vanilla flavor.
  • 2 tbsp ice-cold water Add as needed.
For the Lime Curd
  • 1 cups granulated sugar
  • 0.75 cups unsalted butter, cut into small pieces Keep this cold.
  • 3 pieces limes, finely grated zest Avoid the bitter white pith.
  • 0.5 cups fresh lime juice That’s about 5 juicy limes.
  • 4 large eggs
For the Topping
  • 5 pieces kiwis, peeled and sliced Choose firm, ripe kiwis for the best flavor.

Method
 

Prepare the Crust
  1. In a food processor, measure the flour, sugar, and kosher salt. Pulse a few times to combine.
  2. Sprinkle the cold butter over the mixture and pulse until the butter pieces are no bigger than lentils.
  3. In a separate bowl, whisk together the egg yolk, vanilla, and 2 tbsp of ice-cold water. Drizzle this into the flour mixture while pulsing.
  4. Pulse just until the mixture starts forming large clumps.
  5. Dump the dough onto a parchment-lined surface and press it together gently until cohesive. Form into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes.
Blind Bake the Crust
  1. Preheat the oven to 375ºF (190ºC).
  2. Roll the chilled dough into a 12-inch circle and transfer it to a 9 1/2-inch tart pan, gently pressing it into the bottom and up the sides.
  3. Line with parchment paper and fill with pie weights or dry beans.
  4. Bake on the bottom rack for about 15 minutes until the crust starts to look dry. Remove the weights and parchment.
  5. Continue baking for another 10 minutes until the crust is golden.
  6. Brush the inside gently with the reserved egg white and bake for about 5 more minutes until the white is set and shiny.
  7. Transfer to a wire rack and cool completely.
Make the Lime Curd
  1. In a saucepan, combine sugar, butter, lime zest, and lime juice. Heat over medium until melted and just simmering.
  2. In a bowl, lightly whisk the eggs. Slowly stream about half of the hot lime mixture into the eggs while whisking constantly.
  3. Whisk this egg mixture back into the remaining lime mixture in the saucepan.
  4. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.
  5. Press through a fine-mesh sieve into a bowl, discarding any solids. Chill completely in the refrigerator (at least 2 hours) or stir over an ice bath to speed it up.
Assemble the Tart
  1. Once both the crust and curd are cool, pour the curd into the crust and arrange the kiwi slices on top.

Notes

Use cold butter for a flaky crust. Fresh lime juice is essential for the best flavor. Make ahead by baking the crust and making the curd the day before serving. Store in the refrigerator for up to 3 days.