Banana Kiwi Strawberry Tart

Banana Kiwi Strawberry Tart

6

"A tart with a custard filling and fruit toppings."
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Ingredients

9 h servings 115 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a bowl, sift together the flour, light brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate for 30 minutes.
  2. In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk . Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.
  4. On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.
  5. Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

This is a mainstay at my house. I made mine with gluten free flour and used blueberries instead of kiwi. The crust had a rustic flair with the brown sugar and cinnamon as opposed to the usual wh...

Most helpful critical review

You'll need to double the amount of crust to make enough to cover the bottom/sides of the tart pan. Also, this crust is over-baked at the suggested baking time, I think that 10 minutes is more ...

You'll need to double the amount of crust to make enough to cover the bottom/sides of the tart pan. Also, this crust is over-baked at the suggested baking time, I think that 10 minutes is more ...

Yes. Step #2 in the directions is how to make the custard.

this recipe left out some directions- it never told you how to make the filling!

Unfortunately This recipe didn't work for me. The crust didn't cover my baking tray and because of this the filling didn't fit. I left the tart in for the recommended time and it burnt. It only ...

I am very disappointed by this recipe. Not only did I have to triple the amount for the crust and double the amount for the filling, but also the crust was rock hard when baked for the recommend...

This is a mainstay at my house. I made mine with gluten free flour and used blueberries instead of kiwi. The crust had a rustic flair with the brown sugar and cinnamon as opposed to the usual wh...