Have you ever had a yellow-fleshed kiwifruit? The first time I’ve ever had one was a Zespri SunGold kiwifruit, it was surprisingly juicy and sweet. Also, they are rich in nutrients such as vitamin C, E, potassium, and fiber. Just cut, scoop & enjoy! I love the beautiful look of the seeds in the center, and their crunchy texture. SunGold kiwifruits are more sweet than the conventional green variety. They taste like candy when they are perfectly ripe. To highlight the refreshing flavour and luscious texture of Zespri’s SunGold kiwifruits, I created this recipe – fresh kiwifruit tarts with coconut white chocolate cream.
- 170g / 6 oz unsalted butter, room temperature
- 1 pinch salt
- 115g / 1 cup icing sugar
- 1-1/2 tsp pure vanilla extract
- 60 g / 1 large egg + 1-2 tbsp whole egg, slightly beaten
- 355g / 3-3/4 cup cake flour, sifted
- 250 g / 1 cup whole milk
- 250 g / 1 cup coconut milk
- Half of a vanilla bean, seeds scraped
- 1/2 tsp salt
- 80 g / 1/3 cup sugar, divided
- 30 g / scant 1/4 cup cornstarch
- 3 egg yolks
- 50 g / 1/4 cup white chocolate chunks (the best quality you can find)
- 20 g / 1 tbsp butter
- 4-5 Zespri SunGold kiwifruit
- fine shredded coconut
- flower garnish, if desired
- In mixer bowl, place in butter, salt, and icing sugar. Beat with a paddle attachment on medium speed until it is well mixed, becoming pale in colour.
- Add in vanilla extract, and eggs in 3 additions, make sure it is well incorporated before adding more eggs. Scrape down the sides bowl after each addition to ensure even distribution.
- On low speed, add in flour, mix until just incorporated, don't over mix otherwise tart will be tough.
- Shape dough into a round disk, wrap and chill in refrigerator overnight.
- Before rolling, let dough sit out for about 10 minutes to soften. On a lightly floured surface, roll out dough to about 3-4mm thick, turning the dough after each roll to prevent sticking, flour as needed.
- Measure the size of your tart pan/ring, cut out ten 12 cm round shape.
- If the dough is too warm, place it back in the fridge to chill, otherwise you can start lining the pan/ring. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, trim off excess.
- Chill lined pan/ring. Prick the bottom of the tart with a fork before baking, or blind bake them (yields nicer looking shells - optional). Bake at 325 F for 15-20 minutes or until lightly golden.
- Blind baking: Line chilled tart pan/rings with parchment, fill with beans or rice, up to the top. Bake at 325 F for 20 minutes until the shells sets, take out and remove paper, beans and take out from the pans/rings, return to oven to to bake for 10-15 more minutes until golden throughout. Cool until ready to use.
- In a medium saucepan, heat milk, coconut milk, vanilla bean, salt, and about half of the sugar on medium heat until it starts to simmer.
- In a medium bowl, whisk egg yolks, the remaining half of the sugar, cornstarch until well blended and have turned pale in colour. Temper the mixture by add the hot milk in about four additions and whisk well. Pour the mixture back into the saucepan, whisking slowly as it heats up, cook the pastry cream until a few bubble starts to break the surface.
- Take off heat, strain through a fine mesh strainer into a heatproof container. Place a piece of saran wrap directly onto the surface of the pastry cream, cool until chilling it in the fridge overnight before using.
- Fill baked tart shells with pastry cream - you can be creative here. You can level off the pastry cream using an offset spatula - this is the more traditional way of filling tarts. You can also fill a pastry bag with a plain tip and pipe cream dots into the shells for a more "modern" look.
- Garnish with fresh cut kiwifruit, sprinkle with fine shredded coconut, and decorate with flowers if desired. Again, you can be creative - slice, dice the fruit the way you prefer.
You can make a bigger version of the tart by lining a large tart ring of your choice, and adjust the baking time. Fill and decorate as you wish.
The coconut and white chocolate were a perfect balance of flavours, so light and creamy that the kiwifruit can shine. I also enjoyed the subtle tartness in the kiwifruit, it added another dimension of taste. Tarts are the best representation of contrasting textures: creamy, luscious, and crumbly all in one. I am glad they were invented. I sometimes think tarts are underrated because everyone goes for the fancy cakes. I think it’s time they get more attention.
Check more tart recipes on the blog:
- Guava Lemon Tart
- Crème de Cassis Pear Hazelnut Tart
- Salted Dark Caramel and Chocolate Tart
- Mango Raspberry Yogurt Tart
These SunGold kiwifruits reminds me of the summer, so brightly coloured and flavoured. I think these elegant tarts did the kiwifruits justice, what do you think?
Don’t miss the wonderful kiwifruit season, they can be found at your local supermarkets from May to October so keep your eyes out! These golden little gems are delicious scooped right out or made into your very own creations. I love developing recipes like these, thank you Zespri kiwifruits and Food Bloggers of Canada for the opportunity!
Disclaimer: this post was sponsored by Zespri Kiwifruits, all opinions are my own.