SHF #9: Tantalizing Titillating Tempting Tarts

Kiwi Tart

Are you seeing GREEN yet? Cos that’s one Very Green Kiwi Tart that will blow your mind. This is my first time taking part in SHF and I was rather excited. Mainly because tarts are one of my favourites. I just love how the shortcrust pastry crumbles in your mouth when you bite into it. Perfecto.

Very Green Kiwi Tart

Anyway, you can actually substitute the kiwi with other summer fruits such as peaches and strawberries, or why not a mix of all – i’m sure the colours would be oh-so-lovely.

Jarrett of life in flow is the host of this month’s SHF and of course, the tart theme couldn’t have come at a better time. This is only my second attempt at baking a tart and I must say, I think I am getting the hang of it. I loved how well the pastry for this kiwi tart turned out. It disappeared really quick, thanks to my hungry siblings!

Fast Disappearing Kiwi Tart

Not only was this tart easy to make, it sure does look darn pretty. It’s something I’d bake for a party. I guess I have Epicurious to thank. They do provide amazing recipes that work like a dream.

This kiwi tart recipe called for some refrigerated pie dough. I didn’t have any so I made mine from scratch and have included the recipe here too. Check it out.


Kiwi Tart

1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
6 oz cream cheese, softened slightly
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
3 firm-ripe kiwifruit, peeled and thinly sliced

Special equipment: an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Put oven rack in middle position and preheat oven to 450°F.

Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.

Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.

Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.

Spread cream cheese filling in cooled shell and top with kiwi slices.

Cooks’ note:Tart can be made 4 hours ahead and chilled, covered.
Bring to room temperature before serving.

Makes 8 servings.

GourmetQuick Kitchen
April 2005 © CondéNet, Inc. All rights reserved.


Press-In Crust

This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it with creamy lemon curd for a delicious tart.

1 1/4 cups all-purpose flour, plus more for fingers and measuring cup
1/2 cup cold unsalted butter, cut into pieces
1/3 cup sugar
1/4 teaspoon salt

1. Pulse flour, butter, sugar, and salt only until moist crumbs form.

2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.

3. With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.

4. Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350° until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely.

*Note* They didn’t specify which kind of sugar so I decided to go with confectioner’s sugar a.k.a. icing sugar


* The round-up of SHF #9: Tantalizing Tillating Tempting Tarts can be found at life in flow *

Posted on 17th Jun 2005 in Uncategorized


There Are 21 Comments


Colin commented on June 17, 2005 at 2:37 am

That is the most brilliant thing I’ve seen all week, and not merely in terms of colours!

Absolutely gorgeous…I see what you mean when you said to look out for your post.

I wanted to do something like that, but with creme patisserie and bananas. That was, of course, precluded by my unsuccessful tart dough.


the baker commented on June 17, 2005 at 3:06 am

why, thank you!

actually this is my first time using kiwi in anything i’ve baked. was kind of apprehensive at first but then again, if you don’t try it, you’ll never know ya?

besides, it’s kiwi season! i think… so many kiwis at the supermart at much cheaper prices. i just had to buy some.

it was all a fluke i think. wanted to make lemon curd tart initially but after seeing the kiwis, i knew it was a sign, because i had actually printed a kiwi tart recipe that same day before I went to Cold Storage to get ingredients for my intended lemon tart. haha.

i bet your banana tart would have been awesome too… just that the tart part was a glitch. no worries, try this crust recipe i used. it’s a no brainer really.


gwenda commented on June 17, 2005 at 10:13 am

wow this looks really summery and fresh!


Fat Fingers commented on June 17, 2005 at 1:38 pm

WOW!! That looks amazing!!
Green is my favourite colour! Kiwi is one of my fav fruits!
I want to eat that! hehe


Nic commented on June 17, 2005 at 2:14 pm

Do I even need to say how beautiful this looks? That kiwi is brilliant!


Jennifer commented on June 17, 2005 at 2:16 pm

That is one gorgeous tart! The green is so summery and fresh looking and your crust sounds absolutely perfect.

Thanks so much for joining in on your first SHF – hope to see you out again next month!


eatzycath commented on June 17, 2005 at 6:45 pm

Awesome – so inspiring, it might actually get me into the kitchen to attempt short-crust pastry!


sari commented on June 17, 2005 at 6:54 pm

Manz!! Babe!! Thats just sooooo beautiful!! The kiwi slices looked sooooo fresh!! This is da first time Ive seen a kiwi tart~ I like peaches and strawberries one with kiwi.. yum yum!! The recipe seems quite complicated~ especially the pastry.. think Id just leave the task to you~ hehehe need to buy one for myself sooon! Yum!!


Lori commented on June 18, 2005 at 10:14 am

That vibrant green just shoots off the page. I love it! Good job!



the baker commented on June 18, 2005 at 11:42 am

thanks for all your kind words guys! very encouraging =)

gwenda: yes, it’s supposed to be summer, no? haha but here in singapore, almost everyday’s summer. but the weather is so hot of late.

fat fingers: yes, it’s green as green can be! haha. tell you what, I could bake that for you as a farewell gift before you fly off to UK. how’s the sound? up for it? i’m not kidding, my friend.

nic: yep, it sure tasted as good as it looked!

jennifer: thanks =) and yes I do intend to participate in more SHFs to come. can’t wait to find out what next month’s theme is. haha..

eatzycath: please do, i promise that the crust will impress. i can simply eat the crust alone.. tastes a lil bit like shortbread!

michie: nah, it’s not really that complicated. just follow the recipe slowly and it ahouldn’t be a problem. I used to think tarts were a hassle, but not anymore! =)

lori: thanks! green isn’t exactly my fav. colour, but I gotta say that I loved this green hue alot. like you said, it’s vibrant and i like bright colours.


Sylvie commented on June 18, 2005 at 8:17 pm

The green of the kiwi is fantastic. It looks like a great refreshing summer dessert. Titillating!


chronicler commented on June 20, 2005 at 12:08 am

Excellent! Bravo! It is a feast for the eye as well as the mouth! What a wonderful tart!


Nupur commented on June 20, 2005 at 1:00 am

Ooh this looks so gorgeous! The emerald color is simply sparkling. Its too bad I am allergic to kiwi 🙂


faith-t commented on June 20, 2005 at 6:02 am

i saw it, i loved it, i read ther ecipe and was amazed at how simple it was… i tried it… and it was a success! everyone loved the tart! some said they wanted more cream, others said i shd have left the kiwis aside and just served with crust and cream.. haha! nitpicking teenagers!

but the end result is : they loved the tart… i’m going to try mangoes next. mebbe even pomegranates! YUMMY!


Fat Fingers commented on June 20, 2005 at 2:20 pm

wah really? u want to bake for me? hehe
it sure looks good!

oh i made the lemon curd! it’s sooo good! everyone loves it! 😀 YAY


the baker commented on June 20, 2005 at 3:09 pm

hey sylvie, chronicler, and nupur, thanks for dropping by! ya the green really takes the cake.. oops i mean, tart, huH? hahaa…

hi faith! you tried it? awesome. glad you liked it! haha ya i admit that i liked the cream and the crust alot more too. i feel like using some strawberries or even mangoes.

fatfingers: yes i’m dead serious! why sound so surprised? hahaa I love baking for other more than myself i tell ya. It’s more satisfying, really. so let me know if you’re up for it!
you made the lemon curd? cool! yes it’s lovely isn’t it. it’s definitely a keeper. mine’s all gone.. i have to make more sooN! i can’t get enough of it…


sarah commented on June 20, 2005 at 7:39 pm

omg – i love how you took bites right out of the slice of your kiwi tart! no fork, lol! now that’s the way to eat a tart!


pinkcocoa commented on June 21, 2005 at 5:01 am

ohhh wow, i love the colour. So bright and colourful. very very attractive!


T commented on June 23, 2005 at 11:44 pm

i love the color of your tart! the cream cheese filling sounds easy and delicious- ill try it for my next fruit tart 🙂


Anonymous commented on July 13, 2007 at 5:03 am

Hey wonderful recipe.. n looks quite easy to make. May i know what is freeze until firm for 10-15 mins?


Frederick commented on July 29, 2014 at 12:06 pm



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