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    Summer Berry-Kiwi Tart Delight

    clock-icon220 minutes
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    Pixicook editorial team

    A refreshing and visually stunning tart made with a smooth pastry cream, fresh summer berries, and kiwi slices, perfect for a summer get-together.

    Ingredients for Summer Berry-Kiwi Tart Delight

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Half-and-Half

    cups

    Substitute chevron-down

    Sugar

    cups

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    Salt

    pinches

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    Large Egg Yolks

    each

    Substitute chevron-down

    Cornstarch

    tablespoons

    Substitute chevron-down

    Unsalted Butter, cut into 4 pieces

    tablespoons

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Classic Tart Dough, fully baked and cooled

    each

    Substitute chevron-down

    Kiwis, peeled, halved lengthwise, and sliced 3/8 inch thick

    each

    Substitute chevron-down

    Raspberries

    cups

    Substitute chevron-down

    Blueberries

    cups

    Substitute chevron-down

    Red Currant Jelly

    cups

    Substitute chevron-down

    How to Make Summer Berry-Kiwi Tart Delight

    1. Prepare Pastry Cream

    In a medium saucepan, bring the half-and-half, 0.5 cup sugar, and a pinch of salt to a simmer over medium heat, stirring occasionally to dissolve the sugar.

    2. Whisk Egg Yolks and Cornstarch

    While the half-and-half mixture is heating, whisk together the egg yolks, cornstarch, and 2 tablespoons of sugar in a medium bowl until the mixture is smooth.

    3. Temper Egg Yolk Mixture

    Slowly pour about 1 cup of the simmering half-and-half mixture into the yolk mixture, whisking constantly to temper the yolks.

    4. Cook and Thicken Pastry Cream

    Return the tempered yolk mixture to the saucepan with the remaining half-and-half. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles burst on the surface, about 30 seconds. Remove from the heat and whisk in the butter and vanilla extract until smooth.

    5. Chill Pastry Cream

    Transfer the pastry cream to a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for about 3 hours until thoroughly chilled.

    6. Assemble Tart

    Spread the chilled pastry cream evenly over the fully baked and cooled tart shell using a spatula.

    7. Arrange Fruit

    Arrange the fruit on top of the pastry cream. Start by shingling the kiwi slices around the edge of the tart, then place the raspberries in neat rows within the kiwi border, and finally mound the blueberries in the center.

    8. Glaze Tart

    Melt the jelly in a small saucepan over medium-high heat, stirring occasionally until smooth. Using a pastry brush, gently dab the melted jelly over the arranged fruit.

    9. Serve Tart

    For the best presentation and flavor, serve the Summer Berry-Kiwi Tart Delight within 30 minutes of assembling. Enjoy!


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