Kiwiberry Tart©


Malted Milk Biscuit Base
  • 14.1oz-400g malted milk biscuits (crushed)
  • 5.2oz-150g unsalted butter
  • 1 teaspoon vanilla essence
  • 3 tablespoons caster sugar
Kiwi Curd
  • 6x kiwi fruit
  • 6.3oz-180g caster sugar
  • 3 tablespoons fresh lemon juice
  • 5.6oz-160g unsalted butter (cubed)
  • 4x medium egg yolks (free-range)
  • 4x medium eggs (free-range)
  • 1 tablespoon cornflour (mixed into paste with 1 tablespoon water)
  • 2 drops green food colouring (optional)
  • Fresh strawberries (halved, in pattern of your choice)


  1. Pre-heat oven with an over tray inside to 374˚f/190˚c regular oven or 338˚f /170˚c fan assisted oven. Grease a 23cm/9" flan/tart tin and set to one side
  2. Start by making the biscuit base. Place the crushed biscuits into a large mixing bowl. Add the caster sugar and stir through. Set to one side
  3. In a small saucepan over a low heat, melt the butter. Once melted stir through the vanilla essence and remove from the heat immediately and pour into the biscuit crumbs. Combine thoroughly with a tablespoon until all the biscuit mix is wet
  4. Squish the biscuit mix neatly into the sides and base of the tart tin, leaving a flat base and defined sides. Pop into the oven for 5 minutes. Remove and set to one side to cool. The oven is not needed again
  5. To make the curd, first cut all the kiwi fruit in half. Using a metal tablespoon, scoop out the flesh of the fruit and using a small food processor or hand blender- blitz into a paste. Using a sieve, sieve the puree into a medium saucepan. Keep aggravating the mix in the sieve to really get the kiwi puree out but so it leaves the pulp and seeds behind in the sieve
  6. Add the sugar and lemon juice to the kiwi puree. Stir through. Add the cubed butter. Set to one side
  7. Next, add the full eggs and the additional 4 egg yolks to a large mixing bowl and using a mixer, beat until light and thoroughly combined for a few minutes. Pour into the kiwi mix
  8. Cook the curd over a medium low heat (do not boil). Keep stirring for 20 minutes so the sugar dissolves and butter melts. 5 minutes before the end, add the cornflour paste and continue stirring to thicken up the paste. Remove from the heat, add the food colouring (if using), combine well and pour into the pastry case
  9. Pop into the fridge for at least 6 hours (preferably overnight)
  10. Remove from the tin (you may need to warm the sides of the tin with a cloth dipped in hot water very briefly to loosen it slightly)
  11. Top with fresh strawberries and serve

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