Kiwiberry Tart©

Ingredients

Biscuit Case
  • 7oz-200g Malted Milk Biscuits
  • 7oz-200g Shortbread Biscuits
  • 1 teaspoon Vanilla Essence
  • 3 tablespoons Caster Sugar
  • 5.2oz-150g Unsalted Butter
  • 2 tablespoons Freeze Dried Raspberries
Kiwi Curd
  • 8x Kiwi Fruit
  • 6.3oz-180g Caster Sugar
  • 3 tablespoons Lemon Juice
  • 5.6oz-160g Unsalted Butter (cubed)
  • 4x medium Egg Yolks (free-range)
  • 4x medium Whole Eggs (free-range)
  • 1 tablespoon Cornflour (mixed into paste with 2 tablespoons of water)
Decoration
  • Fresh strawberries (Pattern of your choice)

Method

  1. Pre-heat oven with an oven tray inside to 374˚f/190˚c regular oven or 338˚f /170˚c fan assisted oven
  2. Grease a 23cm/9" springform tin and set to one side
  3. Start by making the biscuit base. In a mini food processor, blitz the two types of biscuits until they are a fine crumb
  4. Place the crushed biscuits into a large mixing bowl. Add the caster sugar and freeze dried raspberries and stir through. Set to one side
  5. In a small saucepan over a low heat, melt the butter. Once melted stir through the vanilla essence and remove from the heat immediately. Pour into the biscuit crumbs and combine thoroughly with a tablespoon until all the biscuit mix is wet
  6. Squish the biscuit mix neatly into the sides and base of the tart tin, leaving a flat base and sides. Pop into the oven on top of the pre-heated tray for 5 minutes. Remove and set to one side until cool (then pop into the fridge whilst making the curd). The oven is not needed again
  7. To make the curd, cut the kiwi fruit in half. Using a metal tablespoon, scoop out the flesh of the fruit and using a small food processor or hand blender- blitz into a paste
  8. Using a sieve, sieve the puree into a medium saucepan. Keep aggravating the mix in the sieve to really get the kiwi puree out but so it leaves the pulp and seeds behind in the sieve. You may need to do this in batches
  9. Add the sugar, lemon juice and butter to the kiwi puree and stir through. Set to one side
  10. Next, add the full eggs and the additional 4 egg yolks to a large mixing bowl and using a mixer, beat until light, fluffy and thoroughly combined. Pour into the kiwi mix
  11. Cook the curd over a medium low heat (do not boil). Keep stirring for 20 minutes so the sugar dissolves and butter melts. After 15 minutes, add the cornflour paste and continue stirring to thicken up the paste for the final 5 minutes
  12. Remove from the heat and pour into the pastry case
  13. Pop into the fridge for at least 6 hours (preferably overnight)
  14. Remove from the tin (you may need to warm the sides of the tin with a cloth dipped in hot water very briefly to loosen it slightly)
  15. Top with fresh strawberries and serve

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