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.

Kiwi pie with slice

Check out our Best Easy Desserts

Kiwi tart with slice

Ingredients

Crust

Ingredients Kiwi pie crust

Flour

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.

Lime

Add the grated zest of one lime to the pie crust to infuse it with a citrusy aroma.

Vegetable oil

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

Water lightens up the crust and, combined with the oil, makes it flakey and crisp on the edges.

Sugar

We use white sugar. Any granulated sugar works here.

Salt

Salt ties the other ingredients together and makes the different flavors pop.

Baking powder

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

Ingredients Kiwi pie topping

Lime

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

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.

Milk

We use soy milk or almond milk. You can use any dairy and non-dairy milk for this custard.

Corn starch

We use cornstarch to thicken the liquids and transform them into deliciously creamy custards.

Sugar

White sugar is best. Brown sugar works too, but it’ll color the custard a little.

Vanilla

The vanilla aroma adds depth and flavor to the custard.

Turmeric

Turmeric is for color, and it’s optional. So you’ll only need a pinch.

Kiwis

We recommend ripe, but not overripe, green kiwis.

Equipment

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.

whole kiwi tart

Instructions

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.

cake pan

In a bowl, mix the flour with salt and baking powder. Set aside.

Flour mix

In a separate large bowl, add the lime zest, water, oil, and sugar. Mix well with a spatula.

Grated lime and wet ingredients

Add the flour mixture to the wet ingredients and mix with a spatula until just combined.

pie crust in a bowl

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.

pie crust dough

Transfer the dough onto the prepared tart pan and flatten it with your hands.

pressing pie crust

Cover the bottom and the sides by applying pressure with the palm of your hand.

pie crust in cake pan

Trim the little dough in excess, then make holes with a fork on the bottom and the sides of the crust.

pie crust forked

Bake the empty pie at 350°F or 180°C for 18 minutes or until slightly golden.

baked pie crust

Let cool down for 15 minutes in the pie dish, then take it out and cool down completely on a wire rack.

cool down pie crust

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.

vanilla custard

Turn the heat to medium, and stir until the liquid thickens into a creamy custard.

custard in a pot

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.

custard on pie crust

Peel and slice the kiwis; we like to do the rim with kiwi triangles.

top the tart with kiwi

And fill the center with half slices. You can use any pattern you want.

tart ready to serve

You can serve the kiwi tart immediately or store it in the fridge for a couple of days.

Kiwi tart with slice

Variations

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.

Lemon tart

lemon tart

Love lemons? We have the perfect dessert for you; a flakey crust filled with lemon-infused custard. It’s easy to make, light, and delicious.

Check out our lemon tart recipe.

Fruit tart

fruit tart

Fruit tart is a classic Italian tart made with a sweet crust, filled with creamy custard, and topped with seasonal fruit. It’s beautiful and delicious!

Check out our fruit tart recipe.

Apple tart

apple tart just baked

This is the perfect fall and winter tart when apples are in season. It’s an easy one filled with plenty of fruit and cinnamon aroma. It’s a sure crowd-pleaser.

Check out our apple tart recipe.

Italian crostata

Crostata with slice on a white plate

Crostata is an Italian classic; every home has one ready-to-eat on the kitchen counter. It’s good for breakfast, as a snack, and for dessert. It’s easy to make with a few simple pantry staples, it’s cozy and homey, and you can fill it with your favorite jam.

Check out our easy crostata recipe.

Blueberry tart

blueberry tart sliced on a plate

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.

Check out our blueberry tart recipe.

Apricot tart

apricot tart

Apricot tart with frangipane is something special. The apricots, baked in the oven with the frangipane and the tart, literally melt in your mouth. It’s rich, creamy, and fruity to try when apricots are in season.

Check out our apricot tart recipe.

Storage

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.

Tip

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:

Kiwi tart with lime and custard

Kiwi Tart

By: Nico Pallotta
5 from 3 votes
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.
Prep Time: 40 minutes
Cook Time: 18 minutes
Total Time: 58 minutes
Servings: 10 slices
Course: Dessert
Cuisine: International

Equipment

  • Tart pan with removable base (11 inch, 27 – 28 cm.) or pie dish.

Ingredients

  • 7 ripe kiwis green

CRUST

  • cup sugar
  • ¼ cup canola oil or sunflower oil
  • ¼ cup water
  • 1 lime the grated zest
  • cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

CUSTARD

  • 1 cup coconut milk
  • 1 cup milk we use soy milk
  • ½ cup sugar
  • cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 lime the peel
  • teaspoon turmeric for color, optional

Instructions 

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.
    cake pan
  • In a bowl, mix the flour with salt and baking powder. Set aside.
    Flour mix
  • In a separate large bowl, add the lime zestwateroil, and sugar. Mix well with a spatula.
    Grated lime and wet ingredients
  • Add the flour mixture to the wet ingredients and mix with a spatula until just combined.
    pie crust in a bowl
  • Compact the dough with your hands until it comes together, without working it much or kneading it.
    pie crust dough
  • Transfer the dough onto the prepared tart pan and flatten it with your hands.
    pressing pie crust
  • Cover the bottom and the sides by applying pressure with the palm of your hand.
    pie crust in cake pan
  • Trim the little dough in excess, then make holes with a fork on the bottom and the sides of the crust.
    pie crust forked
  • 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.
    baked pie crust

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.
    vanilla custard
  • Turn the heat to medium, and stir until the liquid thickens into a creamy custard.
    custard in a pot

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.
    custard on pie crust
  • Peel and slice the kiwis; we like to do the rim with kiwi triangles.
    top the tart with kiwi
  • And fill the center with half slices. You can use any pattern you want.
    tart ready to serve
  • Serve the kiwi tart immediately or store it in the fridge for a couple of days.
    Kiwi tart with slice

Notes

Nutrition information is an estimate for 1 slice of kiwi pie out of 12 slices.
TIP
The most important tip when making a flaky 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; not flaky.

Nutrition

Calories: 273kcal, Carbohydrates: 41g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 164mg, Dietary Fiber: 1g, Sugar: 18g, Vitamin A: 100IU, Vitamin B6: 0.1mg, Vitamin C: 6mg, Vitamin E: 2mg, Vitamin K: 4µg, Calcium: 63mg, Folate: 53µg, Iron: 2mg, Manganese: 0.3mg, Magnesium: 17mg, Zinc: 0.4mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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