If you adore bright, tangy flavors paired with the natural sweetness of fresh fruit, you are going to fall head over heels for this Key Lime Kiwi Tart Recipe. This tart is a vibrant celebration of zesty key lime custard resting on a buttery, crisp crust and adorned with juicy slices of kiwi. It effortlessly balances tartness and sweetness while offering a stunning presentation that’s bound to impress at any gathering. Whether you’re making a special dessert for friends or simply treating yourself, this tropical-inspired treat brings a refreshing burst of sunshine to every bite.
Ingredients You’ll Need
This Key Lime Kiwi Tart Recipe relies on simple, thoughtfully chosen ingredients that work together harmoniously to create layers of flavor and texture. Each component plays a crucial role, from the flaky crust to the silky, tangy filling and the fresh kiwi topping that adds a pop of color and juice.
- All-purpose flour: The foundation for the tart shell, providing structure and a tender crumb.
- Powdered sugar: Delicately sweetens the crust while helping it stay tender.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter, cold and cubed: Creates flakiness and richness in the crust.
- Egg yolk: Binds the dough and adds a slight richness to the crust.
- Ice water: Helps bring the dough together without melting the butter.
- Key lime juice: The star tangy flavor, providing that unmistakable citrus zing.
- Lime zest: Amplifies the citrus aroma and brightness.
- Granulated sugar: Sweetens the key lime custard perfectly.
- Large egg yolks: Give the filling its luscious, creamy texture.
- Sweetened condensed milk: Adds sweetness and creaminess to the tart filling.
- Ripe kiwis: Sliced on top for a juicy, fresh finish that contrasts beautifully with the tart filling.
- Honey (optional): A drizzle for extra shine and floral sweetness.
How to Make Key Lime Kiwi Tart Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch tart pan with a removable bottom for easy slicing and serving. In a food processor, pulse the flour, powdered sugar, and salt until blended. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs—that flaky texture is key. Incorporate the egg yolk with a few pulses, then slowly add ice water, one tablespoon at a time, just until the dough forms a ball. Be careful not to overwork it!
Step 2: Chill and Bake the Crust
Press the dough evenly into the tart pan’s bottom and sides—this even layer ensures a crisp, golden shell that will support the filling perfectly. Chill it in the refrigerator for 15 to 20 minutes to firm up. Next, line the crust with parchment paper and add pie weights or dried beans to prevent bubbling as it bakes. Bake for 12 to 15 minutes until the edges just start to turn golden. Remove weights and parchment, then bake another 5 to 7 minutes until the crust is fully golden and crisp. Let it cool completely before filling.
Step 3: Make the Luscious Key Lime Filling
While the crust cools, whisk together the key lime juice, lime zest, granulated sugar, and egg yolks until smooth. Stir in the sweetened condensed milk to create a velvety custard that is vibrant in both flavor and texture. The mixture should be perfectly balanced: tart yet sweet and creamy enough to feel luxurious.
Step 4: Bake the Filling in the Crust
Pour the key lime filling into the cooled tart shell and return to the oven. Bake at 350°F (175°C) for about 10 to 15 minutes or until the filling is set but still slightly wobbly in the center. This gentle baking helps the custard develop a silky texture without cracking or curdling. Once baked, allow the tart to cool completely at room temperature, then chill in the refrigerator for a few hours to let it firm up nicely.
Step 5: Decorate with Fresh Kiwi
After chilling, beautifully arrange thin slices of ripe kiwi over the filling. Their bright green color and juicy sweetness create a visually stunning and refreshing topping. For an extra touch, drizzle a little honey over the kiwi to add shine and delicate sweetness.
How to Serve Key Lime Kiwi Tart Recipe
Garnishes
A few extra touches can elevate your tart’s visual appeal and flavor. Consider adding fresh mint leaves to complement the lime and kiwi flavors. Toasted coconut flakes sprinkled around the edges lend a subtle crunch and tropical flair. A light dusting of powdered sugar can also enhance the presentation before serving.
Side Dishes
This tart pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream for a decadent finish. For a lighter option, serve it alongside fresh berries or a crisp green salad with citrus vinaigrette to maintain that refreshing, summery vibe.
Creative Ways to Present
Turn your Key Lime Kiwi Tart Recipe into a centerpiece by serving slices on colorful plates with a sprig of mint and a tiny wedge of lime. You can also cut small tartlets from the main tart for individual portions or layer kiwi slices in fun patterns, like concentric circles or a sunburst, for a professional touch without extra effort.
Make Ahead and Storage
Storing Leftovers
Store any leftover Key Lime Kiwi Tart in an airtight container or cover it tightly with plastic wrap. It will keep in the refrigerator for up to 3 days, allowing the flavors to meld beautifully while keeping the crust crisp and the filling fresh.
Freezing
If you want to prepare this tart ahead of time, you can freeze it without the kiwi topping. Wrap the tart tightly in plastic wrap and then foil to protect it from freezer burn. It will keep well for up to 1 month. Thaw overnight in the refrigerator before adding fresh kiwi and serving.
Reheating
This tart is best enjoyed chilled or at room temperature, so reheating is not usually necessary. If you’d prefer it slightly warmed, let it sit out for 15 to 20 minutes before serving but avoid microwave reheating, which may make the crust soggy.
FAQs
Can I use regular limes instead of key limes?
Absolutely! Regular limes work well if key limes aren’t available. The flavor will be slightly different but still wonderfully citrusy and bright.
How do I know when the filling is fully baked?
The filling should be set around the edges but have a gentle wobble in the center when you gently shake the tart pan. It will continue to firm as it chills.
Can I make the crust gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend, but make sure it’s suitable for baking and follow package guidelines to ensure the crust binds well.
What if my kiwis are too tart or not sweet enough?
If the kiwi slices are too tart, a light drizzle of honey over them helps balance the acidity, adding a lovely sweetness that complements the tart perfectly.
Is it possible to prepare the tart entirely in advance?
Definitely! You can make the crust and filling, bake, and chill the tart ahead of time. Add the kiwi topping just before serving for the freshest presentation.
Final Thoughts
This Key Lime Kiwi Tart Recipe is a delightful way to celebrate fresh, vibrant flavors with minimal fuss. Once you’ve tasted the creamy tart filling paired with the bright, juicy kiwi atop a buttery crust, you’ll understand why it quickly becomes a favorite. Whether it’s a weekend treat or a party showstopper, I encourage you to give it a try—you might just find your new signature dessert!
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Key Lime Kiwi Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus chilling time of at least 2 hours)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Key Lime Kiwi Tart combines a crisp buttery crust with a tangy key lime custard filling, topped with fresh, sweet kiwi slices. Perfectly balanced between tart and sweet, this dessert is a tropical delight that showcases vibrant flavors and a smooth texture, making it ideal for summer gatherings or any occasion that calls for a light, fruity treat.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2–3 tbsp ice water
Filling
- 1/2 cup key lime juice (fresh or bottled)
- 1 tbsp lime zest
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 (14 oz) can sweetened condensed milk
Topping
- 4–5 ripe kiwis, peeled and sliced
- 1–2 tbsp honey (optional, for drizzling)
Instructions
- Preheat and prepare tart pan: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom thoroughly to ensure easy removal of the tart once baked.
- Make the crust dough: In a food processor, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed unsalted butter and pulse until the mixture looks like coarse crumbs. Add one large egg yolk and pulse a few more times. Gradually add ice water one tablespoon at a time, pulsing between additions, until the dough begins to form a ball.
- Chill and blind bake crust: Press the dough evenly into the bottom and up the sides of your prepared tart pan. Place the pan in the refrigerator for 15-20 minutes to chill and firm up the dough. After chilling, line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 12-15 minutes until the edges are lightly golden. Remove the parchment paper and weights, then bake for an additional 5-7 minutes until the crust is golden brown and crisp. Remove from oven and allow to cool completely.
- Prepare the key lime filling: In a mixing bowl, whisk together the key lime juice, lime zest, granulated sugar, and four large egg yolks until smooth. Gradually whisk in the sweetened condensed milk until fully combined.
- Fill and bake the tart: Pour the key lime filling into the cooled tart shell, spreading it evenly. Bake the filled tart at 350°F (175°C) for approximately 15 minutes or until the filling is set but still slightly jiggly in the center.
- Cool and decorate: Remove the tart from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to chill thoroughly and allow the filling to firm up. Before serving, arrange the peeled and sliced kiwis beautifully on top of the tart. Optionally, drizzle honey over the kiwi slices for added sweetness and shine.
- Serve: Slice the tart into 8 equally sized servings and enjoy the refreshing flavors of this tropical dessert.
Notes
- Use fresh key lime juice for the best flavor, but bottled juice works well in a pinch.
- Blind baking the crust ensures a crisp bottom that won’t become soggy from the filling.
- If you don’t have pie weights or dried beans, use uncooked rice as a substitute for blind baking.
- Honey drizzle on top enhances sweetness and adds a beautiful glossy finish, but it is optional.
- Keep the tart refrigerated until serving to maintain the custard’s texture and freshness.
- Kiwi slices brown quickly after peeling; slice just before assembly for the best appearance.
