Celebrating a sweet summer with this soft and zingy recipe! Bringing the unique flavor of Kiwi with the creaminess of custard. Get out your KitchenAid Stand Mixer and get ready to bake some tarts now!
Preparation Time : 2hrs and 20minutes
Baking time: 40 to 45 minutes Serves: 8-10
INGREDIENTS: For the Tart
– Flour: 250 gms
– Butter: 100 gms
– Icing Sugar: 100 gms
– Egg: 2 nos.
– Salt: 1/4th teaspoon
INGREDIENTS: For the Filling
– Egg yolks 130 gms
– Vanilla bean: 1 no.
– Caster sugar: 110 gms
– Custard powder: 60 gms
– Milk: 600 gms
– Butter: 25 gms
– Whipped cream: 200 gms
– Kiwi: 3 nos.
– Weigh and scale ingredients for the tart dough.
– Sieve flour and icing sugar into the stand mixer bowl, Add diced butter.
– Using the flat beater, mix all at speed 1 for about a minute till you get a breadcrumb like consistency.
– Add the eggs in one at a time and mix till well incorporated.
– Knead with the flat beater for another minute at speed 2 till the dough comes together and clings to flat beater.
– Remove dough from the KitchenAid Stand Mixer bowl and wrap in cling wrap. Press down to get a flat slab. Refrigerate it for 2 hour before rolling out. At this stage the dough can also be frozen for up to 3 weeks for use later.
– Refrigerate it for 2 hour before rolling out. At this stage the dough can also be frozen for up to 3 weeks for use later.
– Pre- heat oven to 180C to blind bake the tart shell. Place the chilled dough between 2 sheets of parchment paper and roll out.
– Make sure its rolled out large enough to fit your tart mold. Use a small piece of dough dusted in dry flour to press down the corners.
– Dock the pastry dough using a fork. Take a piece of parchment paper to fit the tart mold. Crush the parchment completely so that it sits well in the mold covering the corners.
– Fill with baking beans or pie weights. This will help avoid air pockets that cause the pastry to bubble up. They weight down the dough so that it holds its shape and stays firmly nestled against the pie mold.
– Bake at 180C for about 20 minutes till the sides are blonde, remove the baking beans and parchment paper and return to oven for 5-7 minutes to get a blonde color on the base too.
– Remove the tart from the oven and brush with egg wash. Return to the oven for a minute or 2 to get a glossy protective layer that will avoid the pastry from becoming soggy once filled with the custard.
– Allow the tart shell to cool completely. Spoon in the chilled custard. Spread evenly with a bent palette knife
– For the filling, place the egg yolks in the stand mixer bowl fitted with the whisk.
– Scrape the seeds from the vanilla bean and add to the yolks. Mix at speed 6 for 30-40 seconds.
– Slowly add in the sugar and whisk until lighter in color.
– Scrape down the sides once and whisk at speed 8 for 3 minutes till the mix is pale yellow and thick.
– When the whisk is lifted it should form a slow dissolving ribbon.
– Reduce the speed to 1 and add the custard powder and then the milk till well combined.
– Set and ice bath with a strainer set on top. Pour the mix into a saucepan and set over medium heat. Stir continuously till the mix begins to thicken.
– Whisk and cook till pastry cream has thickened, pass through strainer.
– Whisk for about a minute to cool slightly, add the butter. Cling wrap against the surface to avoid formation of skin. Refrigerate for 1 hour.
– Place the pastry cream in the stand mixer bowl and beat using the flat beater at speed 2 till creamy in consistency.
– Fold in the whipped cream.
– Chill for 4 hours before use.
– Arrange the kiwi along with seasonal fruit of you choice and serve chilled