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.

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.

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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Gold Kiwi Custard Tart

Adapted from Heart Via Stomach

INGREDIENTS
Crust

• 11/4 cups flour
• 4oz (1/2 cup) coconut oil, chilled & cubed (or dairy-free butter)
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon ground nutmeg
• 1 tablespoon apple cider vinegar
• 2 – 3 tablespoon chilled water

Directions for Crust

1. Combine flour, coconut oil, salt, sugar and nutmeg in a food processor
2. Pulse until well incorporated
3. Add apple cider vinegar
4. Add water 1 tablespoon at a time until dough forms
5. Alternatively, mix ingredients by hand, adding water once the dough has a crumbly texture
6. Cover dough with plastic wrap and refrigerate at least 30 minutes, or as long as 24 hours
7. Roll out dough to about 1/4 inch thick, and press into a (8” – 10”) tart or springform pan.
8. Puncture the dough with fork multiple times to prevent bubbling
9. Bake at 350 degrees F. for 12 – 15 minutes, until lightly golden

Custard and Tart

• 2-3 tablespoons of Bird’s Custard Powder (or cornstarch)
• 1/4 cup sugar
• 1 tablespoon lemon
• 1/2 cup dairy-free creamer
• 1/2 cup almond or coconut milk (or more if your custard is too thick)
• Pinch of salt
• 6 – 8 gold kiwis, peeled and sliced (or your favourite fruit)

DIRECTIONS

1. Mix custard powder with 3 tablespoons milk and 1 tablespoon sugar and lemon juice
2. Whisk well to remove any lumps, and ensure that the mixture is smooth
3. Heat the remaining milk and creamer in a saucepan over medium heat, almost to a boil
4. Remove saucepan from heat and add the custard mixture, stir to prevent lumps
5. Return the saucepan to the stove, lower heat and bring to a gentle boil, stir continuously as the custard thickens, about 3 – 5 minutes (add a little bit more milk if custard is too thick)
6. Allow the custard to cool for at least 30 minutes
7. Gently pour or spoon custard into the pre-baked crust and smooth top with a knife or spreader
8. Arrange kiwi slices on top of the tart, letting them overlap slightly
9. Slice, serve and enjoy!

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