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Gold Kiwi Custard Tart

Gold Kiwi Custard Tart

It’s summer.
Outside, I spy grey clouds hanging over the mountains, and there’s a certain chill in the air reminiscent of an April day.
It’s officially summer, and with that thought comes a slight panic; I have a 101 things planned for the season… it’s here and so far the weather isn’t very summerlike.

I have a list of sorts; of ordinarily splendid things I want to do in the next few months… from catching 5AM sunrises to hosting a special houseguest.

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I’m hoping we’ll get a shipment kiwis (and apples) this summer from New Zealand soon; it’s become a part of our summer now, and just like the fireworks in July, our summers wouldn’t feel quite the same without it.

The pies, cakes and tarts and other pastries we make from our bounty of fruits keep us going, in a sweet sunny haze all season long…

I tried this gold kiwi custard tart on a late summer afternoon last year when our box of kiwis arrived, it seemed like the perfect way to use up my remaining custard powder before it expired.

Golden kiwis tend to be bigger and sweeter than the green variety, it’s more fragrant and has a softer pulp. The kiwifruit is rich in vitamins C, K, and E and antioxidants.

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I loved this tart so much I wanted to have it everyday for dessert all summer long.

It’s pretty easy and simple (I love simple foods!), yet the taste was luscious and decadent, and it looks like I spent quite a bit of time making it.

Using my patented (not really!) coconut oil crust and the traditional egg-free Bird’s Custard Powder the result is a sweet cookie-like crust with rich and creamy custard filling topped with the fresh fruit.

Yes, summer is here. It may not feel like it right now, but I’m dreaming of all the juicy and sweet ‘summer fruits’ that’ll soon become scrumptious, simple yet elegant desserts to take down to the beach or for a sunny picnic in the park.

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