• March 14, 2017

    Kiwi & Lime Curd Tart

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    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.
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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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    jen

    very nice!

    Emily

    I’m now craving cinnamon buns! Merci!

    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

    I baked these and they turned out great! Thanx!

    Asha_outthere

    lovin it

    Anonymous

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

    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

    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

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

    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

    can you freeze them with the cream cheese glaze already on

    SR

    does margerine work instead of butter?

    Michelle

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

    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

    BEST FUCKING THINGS OF LYFE!!!! <333333

    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

    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

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

    Chals

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

    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

    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

    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?

    inlovewiththesebun

    Soooooo good Awesome recipe!

    ines

    i will allways come back to this recipe..it turned out amazing! there was only one left for my breakfaste the other day! =)

    kara

    I don’t see the measurements for the cream cheese frosting.

    Cheech

    I am having trouble viewing the entire ingredients list. Can you please tell me how much butter you spread on the dough, and the how much cinnamon and sugar is mixed for the filling. Thank you.

    LJ

    how much brown sugar and cinnamon?

    Natasha

    I have a random question! I watched your video and when you doing the filling, you are spreading it with your hands. I sprinkled the cinnamon/brown sugar mixture and didn’t have to spread. Did you do something different? My recipe also only made 16, lol, but I never get the yield’s right!

    Ruby Davidge

    Made the buns as directed and they are excellent !! Will share the receipt with my daughter tomorrow , sent a sample home with her hubby tonight. Awesome ….Thank You

    eva

    wow…these look delicious….

    Diana

    These are More then Amazing!! Made them & all I can say is OMG….So worth cheating on your diet !!!

    Ashley

    I’ve never had luck with getting dough to rise but I really want to try these! May I ask, why the need to invert the pan immediately out of the oven?

    hi

    Hi i like cheese

    mystery popoopbvt,qm

    i make my own filling and have been looking so for a good dough recipe my kept drying up all hard but this dough came out perfect

    jeff

    these turned out awesome, the only complaint i have is it takes a loong time to make these, about an hour to prepare the dough, 2 hours sitting in the warm place, then 30 min rolling and applying the filling and cutting and placing into the greased pan, 45 min waiting for dough to rise and then, then we bake for 20 min. but its worth it. if anyone has issues with the dough rising, it could be that A: your yeast is old as mentioned below, or B: it could be that the place you have stored your dough… Read more »

    Kate

    So glad I found this recipe again!

    mizzles

    I’ve made these and omg, they are delicious!

    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

    I baked these and they turned out great! Thanx!

    Michelle

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

    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

    BEST FUCKING THINGS OF LYFE!!!! <333333

    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

    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

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

    Chals

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

    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

    SOOO GOOD!!!! <3

    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

    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?

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