Get the easy to follow and quick recipe for raspberry kiwi tart at SweetNBake.com.
Raspberries has always been a favorite of mine and this time I’m going to share something that you would be delighted and it’s the Raspberry Kiwi Tart Recipe. There are a lot of ways that you can make use with the raspberries when it comes to easy dessert recipes. Pair this with kiwi then you are on your way to have a tasty and yummy dessert, which is the Raspberry Kiwi Tart Recipe. If you want one, then go ahead make one now.
Raspberry Kiwi Tart Recipe
1 cup all-purpose flour
3 tablespoons ice water or more if needed
1/4 teaspoon salt
6 tablespoons butter
- Prior to anything, preheat oven to 425 degrees F.
- Stir together the flour and salt in a medium bowl. Using a pastry cutter, cut in the butter until the mixture will look like coarse meal. Add water 1 tablespoon at a time. You can sprinkle the water, this is better. Work this into the flour using a fork. Form into ball.
- Roll this until dough is circle and about 12 inches in diameter. Put this in a 10-inch tart pan and trim off the excess. Prick bottom with fork, have this line with butter foil, and weigh down with dry beans. Bake this for about 15 minutes.
- After 15 minutes, remove the foil and bake this for another 10 minutes or until golden brown.
1 tablespoon of orange liqueur
1 1/2 cups milk
1/3 cup of granulated sugar
2 1/2 tablespoons cornstarch
2 kiwi fruits, peeled and sliced
1 (10 ounce) package frozen raspberries, thawed and drained
- Stir together the cornstarch, sugar in a medium bowl, and gradually add the milk while stirring. Beat in the egg and pour this is a saucepan. Cook over medium heat while constantly stirring until the custard comes to slow boil. Add and stir in the orange liqueur.
- Place this in a bowl and place plastic wrap over the surface and have the custard chill.
- In medium bowl, stir together the cornstarch and sugar; then gradually stir in milk. Beat in the egg. Pour into a medium size saucepan and cook over medium heat, stirring constantly until the custard comes to a slow boil. Stir in the liqueur. Place plastic wrap over surface of custard and chill.
1/2 cup plus 2 tablespoons apricot preserves, put through sifter
Heat sifted apricot preserves and spread this on top of fruits with pastry brush. Chill this until it is time to serve.
For the finale:
Take out the pre-baked pie shell and spread the custard over the bottom. Carefully arrange the raspberries in the center and place the slices of kiwi around the outer edge of the tart. Or you can just decorate the fruits on whichever you like them to be. Just make sure that it is presentable enough.