Kiwifruit tart recipe, how to use up extra kiwi fruit

Baking Kiwi Fruit Tart at home

It is kiwifruit season in Basque Country. There are just too many kiwis to eat at the moment, and they are getting overripe. To use these up I made a tasty kiwi fruit tart. I used about 1.5kg of fruit to make the tart, so this plan worked very well. The filling is an creamy lemon-lime concoction that is not too sweet which balances the sweetness and tartness of the fruit.

Kiwifruit pie home baking self sufficiency

The hardest part of the recipe is peeling all the kiwi fruits! That easily took half an hour to do. Overall this took about 2 hours to prepare, but it is possible to make it the day before and chill it in the fridge. I think it is better served cold with custard.

Recipe below serves about six to eight.

Cutting kiwi fruit skins off pie baking

Kiwifruit cooking recipe for kiwi tart

Baking local produce kiwi fruit at home

Cooking kiwifruit at home traditional baking

Creamy filling fruit tart citrus zest flavours

Lemon lime orange zest kiwi fruit pie

Kiwi fruit tart filling recipeĀ 

1/2 cup flour

2tsp vanilla essence

2 tsp lemon juice

100g sugar

4 eggs

1/4 cup cream

3 tbsp orange, lemon and lime zest

After peeling, slicing and fanning out your kiwifruit onto your pie crust, add all the above ingredients to a large glass dish and thoroughly mix together.

Gently pour onto the kiwi fruit, careful to coat all the fruit with the creamy, eggy liquid. Use some of this filling to brush over the pie crust still visible to make the crust glossy during baking.

I was feeling extra fancy so I mixed some raw sugar and zest together in a jar and sprinkled (sparingly) over the top to caramelise while baking.

Cook for about 30 minutes at 180 degrees celcius, or until the zesty cream filling is cooked through. I had some left over cut-up kiwis, so I made them into a salad to serve with the tart and custard.

Home grown fruit pies and salad kiwi fruits

I had not tried cooking kiwi fruit before this recipe. I found cooked kiwifruit tastes a lot like apple. Made the crust as well but not too happy with how that went; the filling was delicious though. Here is a link to a pie crust that might work better if you need it!

Lasts in the fridge for about a week. Nice way to use up a lot of extra fruit that was ripening too fast.

Related:

I enjoy cooking excessive amounts of fruit into different recipes. See previous endeavours below if you’re interested; I would love to hear if anyone has any feedback!

Rosehip & Crab Apple Jelly

Blackberry & Apple Jam

Apple Cider Vinegar

Guava Jam

About kellymarietheartist

I am an artist who, up until recently, was living and exhibiting within Toowoomba and the greater Granite Belt district. I have since packed up and left Australia, and am currently living and working in England. My work engages the craft involved in handmaking within a contemporary art context. I am drawn to the physicality of repetitive textile processes, and this is transcribed though the tactile quality of my forms. In particular, processes such as crochet, sewing and rug making serve as a proxy for growth within my personal environment. Many of my works imitate situations in nature, and they form organically as I create each individual piece, each addition both a continuation and re-enforcement of its predecessors. I enjoy using recycled materials for many of my works. Using crochet and other textile techniques to do this is an important part of my work as it celebrates a tradition of craft that has historically been relegated to 'women's work', with all the negative connotations that entails.
This entry was posted in Europe, Experiments, How-to, Recipes, Travelling and tagged , , , , , , , , , . Bookmark the permalink.

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