Kiwi Custard Tart

With a buttery biscuit base, creamy kiwi custard filling, and a luscious topping of whipped cream and fresh Zespri™ SunGold™ kiwifruit, this dessert is sure to impress.

With a medium difficulty level, it’s a perfect treat for those looking for a challenge in the kitchen.

Preparation time: 40 mins 

Cooking time: 30 mins 

Difficulty: Medium  

For the base : 

400g digestive biscuits 

120g unsalted butter, melted 

For the custard filling: 

4 Zespri™ SunGold™ kiwifruit, peeled 

1 tablespoon lemon juice 

100g sugar 

3 eggs 

3 egg yolks 

2 tbsp flour 

2 tbsp milk 

150 g unsalted butter 

For the topping: 

300ml whipping cream 

4 Zespri™ SunGold™ kiwifruit  

What to do: 

For the base, melt the butter in a pan on low heat and crush the biscuits. Mix together, spread across a tart tin and refrigerate.

Start making a kiwi custard. Use a blender to create a smooth kiwi puree with lemon juice and sugar. Whisk together the eggs and egg yolks in a small bowl.

Add the mixture to a medium-sized pan. Put the heat on low and make sure the mixture doesn’t come to a boil. Stirring continuously combine the flour with the milk until you’ve reached a smooth mixture. Keep on a low heat.

Divide the butter into small cubes and add them little by little to the mixture. Keep on stirring to prevent it from burning and let it simmer for about 10 to 15 minutes, until the butter has melted and the custard has thickened.

Let the custard cool for 10 minutes then pour over the biscuit base and refrigerate for a further 30 minutes.

Meanwhile whip the cream and thinly slice the kiwis to decorate.

Remove the tart from the fridge and roughly spread the whipped cream over the surface, followed by the sliced kiwis.

Serve immediately.

Recipe by Zespri™ SunGold™ Kiwifrui

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Lisa Lawrenson

Mother to 2 young boys + 1 cat, I look after Silversurfers Club+, bringing you lots of fun and interactive content. I hope to see you in our classes soon!

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