Photo by Julie O’Malley
Glazed Kiwi and Lime Tart with Pistachio Crust
115g finely ground pistachio nuts
8 digestive biscuits, crushed
55g caster sugar
1 Tbsp lime zest (about 1 lime)
85g unsalted butter, melted and cooled
2 large egg yolks
400g tin condensed milk
120ml fresh lime juice (about 5 limes)
5 kiwis, peeled and sliced into thin rounds
1 Tbsp fresh lime juice, extra
1 Tbsp water
1 Tbsp caster sugar
1/2 tsp cornflour
1. Preheat oven 175 C. Grease a 23cm fluted tart tin.
2. Combine the pistachios, biscuit crumbs, sugar and lime zest in a processor. Blend in the butter until the mixture is moistened.
3. Press the crust into the tart tin. Bake for 10 minutes.
4. Transfer to a wire rack and cool.
5. Beat the yolks, condensed milk and 120ml lime juice until well combined.
6. Pour into the cooled crust and even the surface with a spatula. Bake for 15 minutes. Transfer to a wire rack.
7. Arrange the kiwi slices on top of the filling – slightly overlapping in concentric circles.
8. Mix the Tablespoon of lime juice, water, sugar and cornflour in a medium saucepan.
9. Over medium heat bring the glaze to the boil, stirring constantly until it thickens. Remove from the heat and using a pastry brush, cover the kiwis with the glaze. Refrigerate until ready to serve, for at least 1 hour.
Photo by Julie O’Malley
Variations
# Glazed Strawberry and Lime Tart with Pistachio Crust:
Prepare the basic recipe, replacing the sliced kiwis with 455g sliced strawberries. Proceed with glazing.
# Glazed Raspberry and Lime Tart with Pistachio Crust:
Prepare basic recipe replacing the kiwis with 500g fresh raspberries, proceed with glazing.
# Glazed Blueberry, Kiwi and Lime Tart with Pistachio Crust:
Prepare basic recipe, arranging a handful of fresh blueberries over the kiwi slices, proceed with glazing.
# Glazed Mango and Lime Tart with Pistachio Crust:
Prepare basic recipe, replacing the kiwi slices with 340g sliced mango. Proceed with glazing.
Photo by Julie O’Malley