Kiwifruit Tart
Brighten up your dessert menu with this stunning Kiwifruit Tart, a dazzling treat that combines a buttery homemade tart crust with a creamy mascarpone filling and the vibrant freshness of ripe kiwi slices. Perfect for showcasing the season's best kiwifruit, this easy yet elegant tart is finished with an optional glossy apricot glaze that adds a professional touch. The crisp shortcrust base is balanced by the luscious, lightly sweetened mascarpone and vanilla filling, making every bite irresistibly indulgent. Ideal for summer gatherings, dinner parties, or simply indulging your sweet tooth, this eye-catching tart not only tastes like a dream but is also a feast for the eyes. Take your dessert game to the next level with this delightful Kiwifruit Tart recipe!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Ice water
- 250 grams Mascarpone cheese
- 100 milliliters Heavy cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 5 medium Kiwi (peeled and sliced)
- 2 tablespoons Apricot jam (optional, for glaze)
- 1 tablespoon Water (for glaze)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour, cold cubed butter, and granulated sugar. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and ice water to the mixture. Mix gently until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan, ensuring it covers the base and sides. Trim any excess dough.
Prick the base of the tart dough with a fork to prevent it from puffing up during baking.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes.
Remove the parchment and weights, then bake for an additional 5 minutes or until the crust is golden brown. Let it cool completely.
In a bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whisk until smooth and slightly thickened.
Spread the mascarpone filling evenly over the cooled tart shell.
Arrange the sliced kiwi over the mascarpone filling in an overlapping or decorative pattern.
If desired, heat the apricot jam and water in a small saucepan over low heat to create a glaze. Brush the glaze gently over the kiwi slices for shine.
Refrigerate the tart for at least 1 hour before serving to allow it to set.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 19.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
