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Kiwi and Lime Curd Tart

A delightful dessert that marries the vibrant flavors of kiwi and lime curd in a buttery tart shell, perfect for warm seasons and special gatherings.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tart Shell
  • 1 1/4 cups all-purpose flour high-quality is best for texture
  • 1/4 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 cup cold unsalted butter cut into small pieces, keep it chilled
  • 1 large egg yolk and white separated, save the egg white for brushing at the end
  • 1 tsp pure vanilla extract
  • 2 tbsp ice-cold water
For the Lime Curd
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter cut into small pieces, room temperature will help it blend smoothly
  • 3 finely grated zest of limes freshly zested for the best flavor
  • 1/2 cup fresh lime juice from about 5 limes
  • 4 large eggs make sure they’re fresh for the best results
For Garnish
  • 5 kiwis peeled and sliced into thin rounds

Method
 

Make the Tart Dough
  1. In the bowl of a food processor, measure the flour, sugar, and salt. Pulse a few times to combine.
  2. Sprinkle the cold butter pieces over the top and pulse until the mixture resembles coarse sand, with butter pieces no bigger than lentils.
  3. In a separate bowl, whisk together the egg yolk (don’t forget to save the white!), vanilla extract, and ice-cold water. Sprinkle this mixture over the flour mixture and pulse until the dough starts forming large clumps.
Chill the Dough
  1. Dump the mixture onto a parchment-paper-lined surface. Gently press it together until it forms a cohesive dough.
  2. Shape it into a disk, wrap in parchment, and refrigerate for at least 30 minutes (or up to 2 days).
Blind Bake the Tart Shell
  1. Preheat your oven to 375°F (190°C).
  2. Roll the dough between two sheets of parchment paper into a 12" circle. Transfer to a 9½” tart pan, pressing it gently into the bottom and up the sides.
  3. Line with parchment paper and fill with pie weights or dry beans. Blind bake on the bottom rack for about 15 minutes until it looks dry.
  4. Remove the weights and parchment and continue baking for another 10 minutes until golden.
  5. Brush lightly with the reserved egg white and bake for about 5 more minutes until set and shiny.
  6. Allow to cool completely on a wire rack in the tart pan.
Prepare the Lime Curd
  1. In a saucepan, combine the sugar, butter, lime zest, and lime juice. Heat over medium until simmering.
  2. In a separate bowl, lightly whisk the eggs. Very slowly stream about half of the hot lime mixture into the eggs while whisking constantly then whisk the egg mixture back into the saucepan.
  3. Cook over medium-low heat, stirring until it thickens enough to coat the back of a spoon (about 5 minutes).
  4. Pass through a fine-mesh sieve into a bowl; let cool completely, either over an ice bath or in the refrigerator for at least 2 hours.
Assemble the Tart
  1. Once both the crust and lime curd are cool, pour the curd into the crust, smoothing it out.
  2. Decorate with the sliced kiwis on top.
  3. Chill the completed tart in the refrigerator for at least an hour before serving to set the curd further.
Serve and Enjoy
  1. Slice and serve chilled, savoring each tart, sweet, and tangy bite!

Notes

Store covered in the fridge for up to 3 days. Avoid leaving it at room temperature for too long to preserve texture. Both the tart shell and the lime curd can be made in advance and assembled later. Tempering the eggs by slowly introducing heat prevents scrambling and ensures a smooth curd.