Kiwifruit Custard Tart

clock 15 minutes + 25 minutes bowl Serves 4


  • 1½ cups plain flour, plus 1⁄3 cup extra
  • 1⁄3 cup caster sugar, plus ¾ cup extra
  • 125g cold butter, chopped
  • 7 egg yolks
  • 2 tsp chilled water
  • 2¼ cups milk
  • 1½ tsp vanilla essence
  • 4 kiwifruit, peeled, sliced
  • 2 Tbsp apricot jam, warmed
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  • 1. In a food processor, process 1½ cups of the flour, 1/3 cup of the sugar and all of the butter until mixture resembles fine crumbs. Add 1 egg yolk and 2 teaspoons of chilled water, process until dough just comes together.

  • 2. Turn out dough onto a lightly floured work bench and knead lightly. Shape dough into a flat disc. Wrap in food wrap and chill for 30 minutes.

  • 3. Meanwhile, heat milk in a medium saucepan over medium heat until it just simmers.= Remove from heat.

  • 4. In a medium heatproof bowl, beat vanilla, remaining sugar and the remaining egg yolks with an electric mixer until thick and creamy. Beat in remaining flour, then gradually add warm milk.

  • 5. Pour mixture into a clean medium saucepan. Cook and stir over a low heat for 3-4 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Cover surface directly with baking paper. Cool slightly then chill in the fridge until cold.

  • 6. Preheat oven to 200°C (180°C fan-forced). Lightly grease a 23cm-round (base diameter) fluted tart pan with removable base. Roll pastry between sheets of baking paper. Roll pastry large enough to line the prepared pan. Ease pastry into pan, trimming away any excess. Line pastry with baking paper and cover base with rice or pie weights. Bake for 15 minutes. Remove weights and paper and bake for 10 minutes more or until just golden. Cool in pan.

  • 7. Transfer pastry to a plate. Spoon custard into the pastry and top with kiwifruit. Brush with jam. Serve.

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