During the winter I made this dessert using pomegranate seeds for a change up from my usual winter desserts. Since then, we’ve been completely hooked. It’s really not hard to make, and you can’t go wrong with a sweet sugar crust and tangy lemon cream topped with luscious summer fruit! Thanks to my mother-in-law for the inspiration.
Kiwi-Strawberry-Lemon Curd Tart
Recipe By Chanie Nayman
- Cook & Prep: 4 h
- Serving: 12
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Contains:
Ingredients (13)
Curd
Crust
Start Cooking
Prepare the Curd
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Using a whisk, combine eggs, sugar, and lemon juice in small, heavy saucepan. Add margarine and lemon rind. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.
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Transfer to a small bowl. Press plastic wrap on top of curd and chill at least 2 hours, and up to 4 days.
Note:
If you have extra lemon curd, serve it in a small bowl on a fresh fruit platter. Delicious touch!
Prepare the Crust
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Combine flour, sugar, and salt in food processor; blend for 5 seconds. Add margarine and pulse until mixture is crumb-like.
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Add 2 tablespoons whipping cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
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Gather dough into a ball; flatten into a disk. Wrap and chill 1 hour. (Dough can be made 2 days ahead. Keep in the fridge.)
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Roll out dough on lightly floured surface to a 13-inch (33-cm) circle. Transfer to 9-inch (23-cm)-diameter tart pan with removable bottom. Pierce crust all over with fork; refrigerate 1 hour.
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Preheat oven to 400°F (200°C). Bake crust until golden, about 20 minutes. Allow crust to cool completely.
To Assemble
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Spread curd over crust.
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Place fruit in curd in concentric circles or design of your choice.
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Thin the jam with 2 tablespoons water and brush over fruit.
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Chill tart until glaze sets, at least 1 hour and up to 6 hours.
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Keep any leftovers of this tart in the fridge. (If there are any.)
