Quick and easy kiwi tart

Ingredients

• 1 sweet shortcrust pastry

For the pastry cream:

• 500 ml (2 cups plus 2 tbsp) milk
• 4 egg yolks
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1 vanilla bean
• 8 medium kiwis

Materials

• 28 cm (11 inches) pie pan

Preparation

• Line a tart pan with the pastry. Use a fork to prick the bottom and place the pan in the fridge for 30 minutes.
• Preparation of the pastry cream:
  In a saucepan, bring the milk and a vanilla pod to a boil. Meanwhile, in a bowl, vigorously whisk the egg yolks and sugar. Add the corn starch. Mix well.
  
  Once the milk has boiled, gradually add it to the egg + sugar + corn starch mixture. Return the mixture to the saucepan and place it back on medium heat.
  
• Once the milk has boiled, gradually add it to the egg-sugar-corn starch mixture. Then, return everything to the saucepan and place it back on medium heat.
• With a wooden spoon, stir gently and constantly. Once the mixture thickens (after about 10 minutes), remove the saucepan from the heat.
  Let the mixture cool after covering it with plastic wrap directly against the cream. This prevents a skin from forming.
  
• Bake the pastry for 20 minutes at 350°F (180°C).
  
  Once baked, spread the cold pastry cream over the tart base. Smooth the top with a spatula.
• Peel the kiwis and cut them into thin slices. Arrange them nicely on the pastry cream.
  
• And there you have it, your kiwi tart is ready!

Observations

Kiwis: they should not be too ripe, so they are easy to peel and slice.

Avoid burning your cream: use a whisk rather than a wooden spoon to avoid possible accidents.

Storage: if you are not using your cream right away, cover it with plastic wrap pressed directly against the cream. This will prevent a skin from forming.

Pie dough: Sweet shortcrust pastry is ideal, but if you don't have any, you can make this recipe with regular shortcrust pastry or puff pastry.

Questions

Photos of members who cooked this recipe