Ingredients:
- 1 shortcrust pastry sheet (~350g)
- 5+3 kiwi (5 for the custard, 3 for decoration)
- lemon juice from a half lemon
- 100g sugar
- 3 eggs
- 1 tablespoon corn flour
- a pinch of salt
- 1 tablespoon of vanilla essence
- 1 tablespoon of apricot gem
- Bake the pastry sheet in the oven and let it cool.
- Bet the eggs.
- Put the 5 kiwi, vanilla essence and lemon juice in a blender and make it a puree.
- In a pot, mix the sugar, salt with corn flour and pour the kiwi puree.
- Heat the pot until start simmering and mix continuously.
- Pour the eggs inside and continue to mix.
- After 5 minutes the composition starts to be thick and you can remove it from heat.
- Fill the tart sheet with the kiwi composition.
- Decorate the tart with the slices of the remaining 3 kiwi.
- Brush the top of the tart with apricot jam (eventually diluted with a tablespoon of water if it is too thick) to avoid drying.
- Put it in the refrigerator for at least half an hour.
3 comments:
Oh my! What a beautiful presentation! I love the way you lay out the kiwi slices. My husband is a huge fan of lemon tart. I bet he will love this.
Thank you, Lok Man Fan. Try it and let me know your impressions after ;)
This recipe is simply amazing! I've been thinking of a recipe with kiwi and this one is THE one I need. Can't wait to try! Thanks :) Cheers from Del's cooking twist!
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