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
- Cooking and Prep: 4 h
- Serves: 12
-
Contains:
Ingredients (13)
Curd
Crust
Start Cooking
Prepare the Curd
-
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.
-
Transfer to a small bowl. Press plastic wrap on top of curd and chill at least 2 hours, and up to 4 days.
If you have extra lemon curd, serve it in a small bowl on a fresh fruit platter. Delicious touch!
Prepare the Crust
-
Combine flour, sugar, and salt in food processor; blend for 5 seconds. Add margarine and pulse until mixture is crumb-like.
-
Add 2 tablespoons whipping cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
-
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.)
-
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.
-
Preheat oven to 400°F (200°C). Bake crust until golden, about 20 minutes. Allow crust to cool completely.
To Assemble
-
Spread curd over crust.
-
Place fruit in curd in concentric circles or design of your choice.
-
Thin the jam with 2 tablespoons water and brush over fruit.
-
Chill tart until glaze sets, at least 1 hour and up to 6 hours.
-
Keep any leftovers of this tart in the fridge. (If there are any.)