A flaky sweet crust filled with creamy lime-infused custard and a top layer of sliced green kiwi makes this gorgeous and delicious kiwi tart a dessert champion.
It's surprisingly easy to make, with simple ingredients and three steps: bake the crust, fill it with custard, and top it with kiwi slices.
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We use all-purpose flour for this kiwi tart.
Alternatively, you can use half all-purpose and half whole-wheat flour.
For gluten-free, use a 1-to-1 gluten-free flour mix.
Add the grated zest of one lime to the pie crust to infuse it with a citrusy aroma.
We recommend using a neutral-flavored vegetable oil such as canola or sunflower oil.
Alternatively, you can use melted coconut oil. We don't recommend using butter for this recipe.
Water lightens up the crust and, combined with the oil, makes it flakey and crisp on the edges.
We use white sugar. Any granulated sugar works here.
Salt ties the other ingredients together and makes the different flavors pop.
Since we are not using eggs in this recipe, we like to add a small amount of baking powder to soften up the crust and make it flakey. It works perfectly!
Custard and topping
We need the lime peel to infuse the custard with a pleasant lime aroma. You can peel off the peel off with a paring knife or a vegetable peeler.
Coconut milk makes the custard creamy, luxurious, and delicious. We recommend using full-fat coconut milk for the best flavor and texture.
You can substitute any other milk, including dairy-free milk, for coconut milk.
We use soy milk or almond milk. You can use any dairy and non-dairy milk for this custard.
We use cornstarch to thicken the liquids and transform them into deliciously creamy custards.
White sugar is best. Brown sugar works too, but it'll color the custard a little.
The vanilla aroma adds depth and flavor to the custard.
Turmeric is for color, and it's optional. So you'll only need a pinch.
We recommend ripe, but not overripe, green kiwis.
Tart pan or pie dish with an 11-inch, 27 - 28 cm diameter. You can use smaller ones, but you'll have some dough and filling to spare.
A tart pan with removable bottom is easiest if you want to transfer the kiwi tart onto a serving plate.
If you use a pie dish (instead of a tart pan with removable bottom), oil it, then place two long and wide strips of parchment paper in a cross position into the pie dish under the dough, coming out slightly from the edges.
After baking, let the tart cool down for 15 minutes, then lift it out of the tray by pulling up the parchment strips. Of course, you can always serve the tart from the pie dish if taking it out sounds too risky.
Make the crust
Preheat the oven to 350°F or 180°C. Line the bottom of your tart pan or pie dish with parchment paper, and brush the sides with oil.
In a bowl, mix the flour with salt and baking powder. Set aside.
In a separate large bowl, add the lime zest, water, oil, and sugar. Mix well with a spatula.
Add the flour mixture to the wet ingredients and mix with a spatula until just combined.
Compact the dough with your hands until it comes together, without working it much or kneading it.
Note: overworking the dough is not advised because it will develop the gluten, making it tough and gummy. The dough ball should NOT be springy at all.
Transfer the dough onto the prepared tart pan and flatten it with your hands.
Cover the bottom and the sides by applying pressure with the palm of your hand.
Trim the little dough in excess, then make holes with a fork on the bottom and the sides of the crust.
Bake the empty pie at 350°F or 180°C for 18 minutes or until slightly golden.
Let cool down for 15 minutes in the pie dish, then take it out and cool down completely on a wire rack.
Make the custard
In a saucepan, off the heat, add milk, coconut milk, sugar, vanilla extract, turmeric, and lime peel.
Whisk well until the cornstarch is fully dissolved.
Turn the heat to medium, and stir until the liquid thickens into a creamy custard.
Fill the crust
Let the custard cool down slightly, about 10 minutes, while stirring to prevent lumps from forming.
Next, pour the custard into the crust and spread it with a spoon.
Peel and slice the kiwis; we like to do the rim with kiwi triangles.
And fill the center with half slices. You can use any pattern you want.
You can serve the kiwi tart immediately or store it in the fridge for a couple of days.
Tarts are a great way to add fruit to your desserts. The crust is like a canvas you can fill with your favorite colors and flavors.
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Blueberry tart is decadent, juicy, and tangy, packed with fresh blueberries and a messy love affair if you serve it with a scoop of vanilla ice cream.
It's the perfect tart for special occasions when you want an indulgent yet fresh and light-ish dessert. In addition, it's super easy to make with minimal effort.
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Room temperature: store the kiwi tart for up to 4 hours on the kitchen counter.
Refrigerator: if you keep it for more than 4 hours, store it in the fridge. You can cover it with plastic wrap. It stays fresh for two days. After that, the pie is still edible, but the crust won't be as flaky and crisp but a little soggy from the moisture.
The most important tip when making a flaky pie crust is to work the dough as little as possible. Compact it with your hands to bring the dough ball together, but don't knead it.
Kneading will develop the gluten network in the dough, making it tough and compact.
More easy desserts
Get fresh dessert inspiration from these delightful pies and cakes; they're surprisingly easy to make at home:
- Ricotta pie with chocolate chips and ricotta is a true Italian treat
- Vegan lemon tart with easy lemon custard and flaky pie crust
- 8-ingredient pear cake with tender and sweet pear bits
- Easy apple cake with just 8 ingredients, a readers' favorite cake!
- Quick blueberry lemon cake whipped up in just 5 minutes and bakes in 30!
- Banana nut bread is a delicious breakfast cake with simple ingredients.
- Tart pan with removable base (11 inch, 27 - 28 cm.) or pie dish.
- 7 ripe kiwis green
- ⅓ cup sugar
- ¼ cup canola oil or sunflower oil
- ¼ cup water
- 1 lime the grated zest
- 1½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup coconut milk
- 1 cup milk we use soy milk
- ½ cup sugar
- ⅓ cup cornstarch
- 1 teaspoon vanilla extract
- 1 lime the peel
- ⅛ teaspoon turmeric for color, optional
MAKE THE CRUST
- Preheat the oven to 350°F or 180°C. Line the bottom of your tart pan or pie dish with parchment paper, and brush the sides with oil.
- In a bowl, mix the flour with salt and baking powder. Set aside.
- In a separate large bowl, add the lime zest, water, oil, and sugar. Mix well with a spatula.
- Add the flour mixture to the wet ingredients and mix with a spatula until just combined.
- Compact the dough with your hands until it comes together, without working it much or kneading it.
- Transfer the dough onto the prepared tart pan and flatten it with your hands.
- Cover the bottom and the sides by applying pressure with the palm of your hand.
- Trim the little dough in excess, then make holes with a fork on the bottom and the sides of the crust.
- Bake the empty pie at 350°F or 180°C for 18 minutes or until slightly golden.Let cool down for 15 minutes in the pan, then take it out and cool down completely on a wire rack.
MAKE THE CUSTARD
- In a sauce pan, off the heat, add milk, coconut milk, sugar, vanilla extract, turmeric, and lime peel. Whisk well until the cornstarch is fully dissolved.
- Turn the heat to medium, and stir until the liquid thickens into a creamy custard.
FILL THE CRUST
- Let the custard cool down slightly, about 10 minutes, while stirring to prevent lumps from forming.Next, pour the custard into the crust and spread it with a spoon.
- Peel and slice the kiwis; we like to do the rim with kiwi triangles.
- And fill the center with half slices. You can use any pattern you want.
- Serve the kiwi tart immediately or store it in the fridge for a couple of days.
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