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
Scale
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.
