• March 14, 2017

    Kiwi & Lime Curd Tart

    by

    A really fun perk to having kids is rediscovering all the wonderous things from childhood. (Ask me anything about dinosaurs, I probably know the answer.)

    And the holidays that you totally skim over as an adult (unless you’re in university and use any excuse to paint your face and drink too much beer) become exciting again when experienced through the eyes of little ones. As a grown-up, you say Saint Patrick’s Day and I say Guinness. Irish Cream. Lamb stew. Garish (yet delicious!) green frosting.

    All good things (though not in the same mouthful), but I’d completely forgotten about the more enchanting details like leprechauns and pots of gold and four-leaf clovers and the story of Saint Patrick himself (apparently he banged a drum and scared all the snakes out of Ireland, did you know that??).

    When I was a kid, I got unreasonably, can’t-sleep-the-night-before, plan-for-weeks excited for all the holidays, no matter how minor. Thank god that was before the internet, if I’d known about the International Ice Cream/Pizza/[Insert Other Food Here] Days that crop up weekly, my little brain might have short-circuited.

    I want to inject the fun and magic I remember into my own kids’ lives now, too. I’m not super Pinterest-y with hours to sink into DIY projects, but I do attempt two things for every occasion. The first is free! The public library. We check out seasonal books every month, it’s really fun to read stories about the holiday. And the second is really cheap! The dollar store.  We get cheesy decorations, cookie cutters, pins for our clothes, stickers, little toys and games – a grand haul for under six bucks. We all get really into it. (And by that, I mean I get really into it, my older kid jumps on the bandwagon – a bit confused about what mommy’s going on about – and the baby feeds off the excitement and starts running in circles, probably with a dangerously small shamrock decoration in his mouth. The husband tolerates the chaos. Kind of.)

    I would love to have small, low-key kids’ parties for things like St. Paddy’s Day and Easter, but man who’s got the energy for that with an 18-month-old, a 3-year-old and a job (or even without the job, jeez). Maybe next year.

    All that to say, I made this lime and kiwi tart to celebrate Saint Patrick’s Day with a secondary shout-out to Pi(e) Day, which is tomorrow (3.14). Two holidays with one pie!

    I saved the scraps from my tart dough and rolled them out to make shamrock shapes with my dollar-store cutters. I baked them alongside the tart for about 6 minutes. I used the same cutter to make shamrock-ish shapes from my kiwi slices. The lime curd is decidedly more yellow than green, which I knew would be the case. If you want it greener, you could add a touch of food colouring and I wouldn’t judge you. Especially because I just discovered this set of natural food colours for $6.99 all derived from vegetables and spices. I’ll be ordering that.

    Theo (3-year-old) loved cutting out the shamrocks and dreaming about searching the park for leprechauns. We live downtown – I’m scared instead of a pot of gold, he’ll find just pot. (At least it’s green? ?)

    This recipe is adapted from Williams-Sonoma Dessert of the Day.

     

    Kiwi & Lime Curd Tart

    A fresh, creamy lime curd tart topped with kiwifruit.
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Course: Dessert
    Cuisine: American
    Servings: 8
    Author: Jennifer Pallian BSc, RD

    Ingredients

    Tart Dough

    • 1 1/4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1/2 tsp kosher salt
    • 1/2 cup cold unsalted butter cut in small pieces
    • 1 large egg yolk and white separated
    • 1 tsp pure vanilla extract
    • 2 tbsp ice-cold water

    For filling:

    • 1 cup granulated sugar
    • 3/4 cup + 2 tbsp unsalted butter cut into small pieces
    • Finely grated zest of 3 limes
    • 1/2 cup fresh lime juice from about 5 limes
    • 4 large eggs
    • 5 kiwis peeled and sliced

    Instructions

    • Measure the flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.  Sprinkle butter over top and pulse until the butter pieces are no bigger than lentils. In a separate bowl, whisk together the egg yolk (be sure to reserve the white for the next step!), vanilla, and water. Sprinkle over the flour mixture and pulse a few times until mixture starts to form large clumps.  Dump onto a parchment-paper-lined counter and gently press the dough together until it is cohesive. Form into a disk shape, wrap up in the parchment paper and refrigerate at least 30 minutes (or up to 2 days).
    • Preheat oven to 375ºF. Roll the dough between two layers of parchment paper into a 12" circle and transfer to a 9 1/2" tart pan, gently pressing into bottom and up sides.  Line with parchment paper and fill with pie weights (or dry beans). Blind bake the tart shell on the bottom oven rack for about 15 minutes, until it starts to look dry, then carefully remove pie weights and parchment.  Continue baking until the crust is golden, 10 minutes longer. Lightly brush the inside with lightly-whisked reserved egg white (you won't need all of it) and continue baking for about 5 minutes more, until white is set shiny.  Gently transfer to a wire rack and cool completely in the tart pan.
    • To make the curd, bring the sugar, butter, lime zest and juice to a simmer over medium heat. In a bowl, lightly whisk the eggs. Very slowly (a tiny bit at a time) stream about half the hot lime mixture into the eggs while whisking constantly, then slowly whisk this egg mixture back into the remaining lime mixture in the saucepan.  Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 minutes.  Press through a fine-mesh sieve into a bowl, then chill completely (either by stirring it over an ice bath, or by refrigerating at least 2 hours).
    • When crust and lime curd are both cool, pour the curd into the crust and top with kiwi slices.
    Tried this recipe?tag @foodess
    by

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

    396
    Review this recipe

    avatar

    276 Comment threads
    120 Thread replies
    0 Followers
     
    Most reacted comment
    Hottest comment thread
    86 Comment authors
    Jennifer PallianNatashaMartinaAngelacat Recent comment authors
      Subscribe  
    newest oldest most voted
    Notify of
    jen
    Guest
    jen

    very nice!

    Emily
    Guest
    Emily

    I’m now craving cinnamon buns! Merci!

    Kendra
    Guest
    Kendra

    Thanks for this recipe. I’m gluten free/casein free so I can’t enjoy these but my Grandpa will be so happy!

    Kendra
    Guest
    Kendra

    Thanks for this recipe. I’m gluten free/casein free so I can’t enjoy these but my Grandpa will be so happy!

    Nikkidahl
    Guest
    Nikkidahl

    I baked these and they turned out great! Thanx!

    Nikkidahl
    Guest
    Nikkidahl

    I baked these and they turned out great! Thanx!

    Nikkidahl
    Guest
    Nikkidahl

    I baked these and they turned out great! Thanx!

    Asha_outthere
    Guest
    Asha_outthere

    lovin it

    Anonymous
    Guest
    Anonymous

    can you use active dry yeast? I don’t have enough of the quick rise….

    Anonymous
    Guest
    Anonymous

    can you use active dry yeast? I don’t have enough of the quick rise….

    Anonymous
    Guest
    Anonymous

    can you use active dry yeast? I don’t have enough of the quick rise….

    Norgeto
    Guest
    Norgeto

    Could you replace the cinnamon filling with a&#160jam and cream cheese mixture?&#160&#160I made the cinnamon rolls, but&#160would like to try something a bit different.&#160

    Norgeto
    Guest
    Norgeto

    Could you replace the cinnamon filling with a&#160jam and cream cheese mixture?&#160&#160I made the cinnamon rolls, but&#160would like to try something a bit different.&#160

    Norgeto
    Guest
    Norgeto

    Could you replace the cinnamon filling with a jam and cream cheese mixture?  I made the cinnamon rolls, but would like to try something a bit different. 

    Norgeto
    Guest
    Norgeto

    Could you replace the cinnamon filling with a jam and cream cheese mixture?  I made the cinnamon rolls, but would like to try something a bit different. 

    Andrea
    Guest
    Andrea

    My never ending problem as been applied here. What if my dough never rises? By never I mean…It’s been at least 4 hours, and there is still no sign of it becoming any lighter. 

    Mouss
    Guest

    i tried this and the dough didn’t rise. any suggestions for the future?

    Angela
    Guest
    Angela

    made these amazing cinnamon buns last week and they were delish!! I’m always looking for new recipies and half the time they are never as good as people describe. But these were great!! Thanks!!

    Angela
    Guest
    Angela

    made these amazing cinnamon buns last week and they were delish!! I’m always looking for new recipies and half the time they are never as good as people describe. But these were great!! Thanks!!

    pauline
    Guest
    pauline

    can you freeze them with the cream cheese glaze already on

    SR
    Guest
    SR

    does margerine work instead of butter?

    Michelle
    Guest
    Michelle

    I just found your recipe, can’t wait to try it! &#160I love it when the house smells like cinnamon buns!

    Michelle
    Guest
    Michelle

    I just found your recipe, can’t wait to try it!  I love it when the house smells like cinnamon buns!

    Michelle
    Guest
    Michelle

    I just found your recipe, can’t wait to try it!  I love it when the house smells like cinnamon buns!

    Michelle
    Guest
    Michelle

    I just found your recipe, can’t wait to try it!  I love it when the house smells like cinnamon buns!

    Hannah
    Guest
    Hannah

    I made these for a party and I had people coming over to my apartment afterwards to eat the leftovers and they have been requested for a bridal shower!

    Hannah
    Guest
    Hannah

    I made these for a party and I had people coming over to my apartment afterwards to eat the leftovers and they have been requested for a bridal shower!

    Hannah
    Guest
    Hannah

    I made these for a party and I had people coming over to my apartment afterwards to eat the leftovers and they have been requested for a bridal shower!

    Dolphins
    Guest
    Dolphins

    BEST FUCKING THINGS OF LYFE!!!! <333333

    Dolphins
    Guest
    Dolphins

    BEST FUCKING THINGS OF LYFE!!!! <333333

    Dolphins
    Guest
    Dolphins

    BEST FUCKING THINGS OF LYFE!!!! <333333

    guest
    Guest
    guest

     I want to half the recipe, any thoughts on what to do with the large egg. It seems like it would be difficult to half that. lol

    guest
    Guest
    guest

     I want to half the recipe, any thoughts on what to do with the large egg. It seems like it would be difficult to half that. lol

    Þorbjörn Rúnarsson
    Guest
    Þorbjörn Rúnarsson

    Fantastic recipe! Made them a couple of weeks ago and doing it again today. But these need a quota. Only once a month from here on. 

    Þorbjörn Rúnarsson
    Guest
    Þorbjörn Rúnarsson

    Fantastic recipe! Made them a couple of weeks ago and doing it again today. But these need a quota. Only once a month from here on. 

    guest
    Guest
    guest

    Can you make them in a 9×13 in dish?

    guest
    Guest
    guest

    Can you make them in a 9×13 in dish?

    Chals
    Guest
    Chals

    Mine turned out amazing! Thanks so much for sharing this. 🙂

    Chals
    Guest
    Chals

    Mine turned out amazing! Thanks so much for sharing this. 🙂

    Chals
    Guest
    Chals

    Mine turned out amazing! Thanks so much for sharing this. 🙂

    Chals
    Guest
    Chals

    Mine turned out amazing! Thanks so much for sharing this. 🙂

    Beginner
    Guest
    Beginner

    Well I found your wonderful site and your cinnamon buns look great. I tried this recipe today and my dough didn’t rise. I used the quick-rise yeast. I looked online at the companies web site and I think that I may have added butter and milk first and yeast last. Do you think if I had added dry ingredients first and then the warm butter and milk it would have activated the yeast or am I using the wrong yeast? I am not usually a baker but felt a little adventurous today! lol

    Beginner
    Guest
    Beginner

    Well I found your wonderful site and your cinnamon buns look great. I tried this recipe today and my dough didn’t rise. I used the quick-rise yeast. I looked online at the companies web site and I think that I may have added butter and milk first and yeast last. Do you think if I had added dry ingredients first and then the warm butter and milk it would have activated the yeast or am I using the wrong yeast? I am not usually a baker but felt a little adventurous today! lol

    Carolyn
    Guest
    Carolyn

    SOOO GOOD!!!! <3

    Marcia
    Guest
    Marcia

    Yum, I’m going to try these today as they look like the real thing. By the way, for those who have problems with the rising as I have many times in the past, I learned I was ‘killing’ the yeast by putting it into water that was too warm. Must only be ‘Lukewarm’ as in barely warm.

    Marcia
    Guest
    Marcia

    Yum, I’m going to try these today as they look like the real thing. By the way, for those who have problems with the rising as I have many times in the past, I learned I was ‘killing’ the yeast by putting it into water that was too warm. Must only be ‘Lukewarm’ as in barely warm.

    Marcia
    Guest
    Marcia

    Yum, I’m going to try these today as they look like the real thing. By the way, for those who have problems with the rising as I have many times in the past, I learned I was ‘killing’ the yeast by putting it into water that was too warm. Must only be ‘Lukewarm’ as in barely warm.

    Marcia
    Guest
    Marcia

    Yum, I’m going to try these today as they look like the real thing. By the way, for those who have problems with the rising as I have many times in the past, I learned I was ‘killing’ the yeast by putting it into water that was too warm. Must only be ‘Lukewarm’ as in barely warm.

    Marcia
    Guest
    Marcia

    Yum, I’m going to try these today as they look like the real thing. By the way, for those who have problems with the rising as I have many times in the past, I learned I was ‘killing’ the yeast by putting it into water that was too warm. Must only be ‘Lukewarm’ as in barely warm.

    amanda
    Guest
    amanda

    im going to try these tomorrow but im worried about the dough not rising. should i put the yeast in before the milk and eggs or after? also could i use all purpose flower instead of unbleached flour?

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    Avocado Green Smoothie Recipe March 11, 2019
    Minty Green Avocado Smoothie

    A delicious green smoothie with spinach, kiwi, avocado and mint. Sweet and creamy, everyone loves it. Make it up to 3 days in advance.

    Chicken Samosas February 14, 2019
    Chicken Samosas

    Unbelievably delicious chicken samosas. The crispy, golden exterior breaks into shards giving way to the tastiest warmly-spiced minced chicken filling.

    Apple Tart with Almond Frangipane | Foodess Recipe December 6, 2018
    Apple Tart with Frangipane

    A flaky apple tart made in the style of a freeform galette with a delicious (and deceptively easy) almond cream filling and a flaky, all-butter crust.