Tasty Coconut Cream Kiwi Fruit Tart

I’ve always loved treating my family to homemade desserts, and this kiwi fruit tart has become one of our go-to favorites. There’s something so fun about working with fresh kiwis – their bright green color and sweet-tart flavor just makes everyone smile. But here’s the best part: you don’t need to be a pastry chef to make this tart look like it came from a bakery.

The thing I really appreciate about this recipe is how straightforward it is. I can prep most of it while my kids are doing homework, and the finished tart stays perfect in the fridge until we’re ready for dessert. Whether you’re hosting friends for dinner or just want to make a regular weeknight feel special, this kiwi tart never disappoints.

And if you’re like me and sometimes worry about working with fruit in desserts, don’t stress! I’ve included all my tips to make sure your tart turns out great every time. Trust me, once you try this recipe, you’ll want to keep kiwis on hand just for this.

What Kind of Kiwi Should I Use?

Green kiwis are the most common variety you’ll find at the grocery store, and they’re perfect for this tart. Look for kiwis that yield slightly when pressed – they should feel like a ripe avocado, not too firm and not too soft. The fuzzy brown skin should be intact and free from dark spots or wrinkles. If your kiwis are a bit firm when you buy them, you can speed up ripening by placing them in a paper bag with a banana or apple at room temperature for a few days. Once they’re ripe, you can store them in the fridge to keep them from getting too soft, where they’ll last about a week.

Options for Substitutions

This kiwi tart recipe is pretty adaptable and here’s what you can switch up:

• Kiwis: Green kiwis can be replaced with golden kiwis, or if you’re not finding ripe kiwis, you could use other tart fruits like strawberries, peaches, or even mandarin oranges. Just make sure they’re not too wet to prevent a soggy tart.
• Canola/sunflower oil: Any neutral-flavored oil works here – try vegetable oil, light olive oil, or even melted coconut oil (though this might add a slight coconut flavor).
• Coconut milk: You can use any plant-based milk or regular dairy milk. Just note that coconut milk adds richness, so if using a thinner milk, you might want to use a bit less liquid overall.
• Soy milk: Feel free to use any type of milk – almond, oat, cashew, or regular dairy milk all work well here.
• Lime: Lemon works just as well for both the zest and peel. You’ll get a slightly different but equally good citrus kick.
• Turmeric: This is just for color, so you can skip it entirely or use a tiny drop of yellow food coloring if you want that yellow tint.
• Cornstarch: You can swap this with arrowroot powder using the same amount, or use flour (but you’ll need to double the amount and cook it a bit longer).

Watch Out for These Mistakes While Baking

The biggest challenge when making a kiwi fruit tart is preventing the custard from becoming lumpy – always whisk the cornstarch with cold milk first before heating, and keep stirring constantly over medium heat until it thickens. Another common mistake is slicing the kiwis too thick or too thin – aim for about 1/4 inch thickness to ensure they’re easy to arrange and bite through, while still looking attractive on top of the tart. The crust can quickly go from perfectly golden to overdone, so start checking it about 5 minutes before the recommended baking time and look for a light golden color around the edges. For the best results, let the custard cool completely before adding the kiwi topping, and if you’re making this ahead, wait to arrange the kiwis until just before serving to prevent them from releasing too much moisture into the filling.

What to Serve With Kiwi Fruit Tart?

This tropical kiwi tart pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. For a morning or afternoon tea setting, serve it alongside a hot cup of green tea or a creamy latte to balance the tartness of the kiwi. If you’re hosting a dessert party, try cutting the tart into smaller slices and serving it with other fresh fruits like strawberries or mango on the side. A sprinkle of toasted coconut flakes on top adds a nice crunch and complements the coconut milk in the filling.

Storage Instructions

Keep Fresh: This kiwi fruit tart is best enjoyed within 2 days. Place it in an airtight container and keep it in the fridge. The custard filling and fresh kiwis make it important to keep it cool to maintain freshness. Just remember that the longer it sits, the softer the crust might become.

Make Ahead: You can prepare the tart crust and custard filling a day ahead. Store the baked crust at room temperature, covered with foil, and keep the custard in the fridge. When you’re ready to serve, just assemble with fresh kiwis. This way, your tart will look and taste its best!

Serve: Take the tart out of the fridge about 15-20 minutes before serving to let it come to a cool room temperature – this helps bring out the flavors of the kiwi and custard. The fruit tart doesn’t freeze well due to the fresh kiwis and custard filling, so it’s best to enjoy it fresh.

Preparation Time	20-30 minutes
Cooking Time	18-30 minutes
Total Time	38-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2200
• Protein: 25-30 g
• Fat: 70-80 g
• Carbohydrates: 280-320 g

Ingredients

For the pastry crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup canola or sunflower oil
• 1/3 cup granulated sugar
• 1/4 cup water
• 1 medium lime, zest only
• 1 tsp baking powder
• 1/4 tsp salt

For the coconut-lime custard:

• 1 cup coconut milk
• 1 cup unsweetened soy milk
• 1/2 cup white sugar
• 1/3 cup cornstarch
• 1 tsp pure vanilla extract
• 1 small lime, peel
• 1/8 tsp ground turmeric (optional, for color)

For the fruit topping:

• 7 ripe green kiwifruit

Step 1: Prepare the Tart Pan and Oven

• 1/4 cup canola or sunflower oil

Preheat your oven to 350°F (180°C).

Line the bottom of your tart pan or pie dish with parchment paper and brush the sides lightly with oil to prevent sticking.

This step ensures your tart crust releases easily after baking.

Step 2: Mix Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

In a bowl, combine the all-purpose flour, baking powder, and salt.

Mix well to evenly distribute the leavening agent and salt throughout the flour.

Set this dry mixture aside for later use.

Step 3: Combine Wet Ingredients and Prepare Dough

• 1 medium lime, zest only
• 1/4 cup water
• 1/4 cup canola or sunflower oil
• 1/3 cup granulated sugar
• Dry mixture from Step 2

In a separate large bowl, mix the lime zest, water, oil, and granulated sugar together with a spatula.

Gradually add the dry ingredients from Step 2 to the wet mixture, stirring until just combined.

Use your hands to gently bring the dough together, being careful not to overwork it.

I find that handling the dough gently keeps the crust tender.

Step 4: Form and Bake the Crust

• Dough from Step 3

Transfer the dough onto the prepared tart pan.

Flatten it with your hands, pressing evenly across the bottom and up the sides.

Trim any excess dough and use a fork to poke holes in the bottom and sides of the crust to prevent bubbling.

Bake in the preheated oven for 18 minutes, or until lightly golden.

Let the crust cool in the pan for 15 minutes, then carefully remove and let it cool completely on a wire rack.