Description
This Key Lime Kiwi Tart combines a crisp buttery crust with a tangy, creamy key lime filling topped with fresh, vibrant kiwi slices. The tart is perfect for a refreshing dessert with a hint of tropical flair and a beautiful presentation that impresses at any gathering.
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
Key Lime 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 the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom to prepare for the crust.
- Make the Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg yolk by pulsing a few more times. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
- Form the Crust: Press the dough evenly into the bottom and sides of the prepared tart pan. Chill the pan in the refrigerator for 15-20 minutes to firm up the dough and prevent shrinking during baking.
- Bake the Crust: After chilling, line the crust with parchment paper and fill it with pie weights or dried beans to keep its shape. Bake for 12-15 minutes until lightly golden. Remove parchment and weights, then bake an additional 5-7 minutes until fully golden and crisp. Let the crust cool completely before adding the filling.
- Prepare the Key Lime Filling: In a medium bowl, whisk together key lime juice, lime zest, granulated sugar, and egg yolks until smooth. Stir in the sweetened condensed milk and whisk until fully combined, creating a creamy, tangy filling.
- Bake the Filling: Pour the filling into the cooled tart crust. Bake for 10-12 minutes, until the filling is set but slightly jiggly in the center. Remove from oven and cool completely to room temperature.
- Prepare the Kiwi Topping: Once the tart is completely cooled, decorate the top with peeled and sliced kiwis arranged in a visually appealing pattern.
- Optional Drizzle: For extra sweetness and shine, drizzle honey evenly over the kiwi slices if desired.
- Chill the Tart: Refrigerate the tart for at least 2 hours before serving to allow the flavors to meld and help the tart firm up for clean slices.
Notes
- Use fresh key lime juice if possible for the best flavor, but bottled juice works as well.
- Pie weights or dried beans help keep the crust from puffing up during blind baking.
- If honey is not preferred, a simple dusting of powdered sugar can also complement the kiwi topping.
- Keep the tart refrigerated until just before serving to maintain its texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
