Banana Kiwi Strawberry Tart Recipe -
Banana Kiwi Strawberry Tart Recipe
  • READY IN 9 hr

Banana Kiwi Strawberry Tart

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    9 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2015

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 white sugar crust and it was a welcomed change. The filling is lighter than a typical custard and is enough for a thin layer as opposed to some tarts that seem more a fruit pie than fruit tart. All-in-all this is a nice change from my usual Italian "crostata" and was a hit for breakfast with the kids. I made this in the evening and refrigerated for the next day. I used some gelatine, melted in lukewarm water, brushed over the tart to keep the fruit from browning. Thank you Lorelei Rusco. We'll be using this method again.

Most Helpful Critical Review
Apr 18, 2006

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 than enough. The second baking time, which may be for the custard, is also too long. After only 15 minutes, the edges of my crust had already been burned. The finished flavor and look of the crust was that of cardboard. For a tart, which relies on a good crust, this was a bad recipe. Pitch the crust, just make some custard and top with fresh fruit!


8 Ratings

Mar 18, 2006

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

May 15, 2005

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

Jun 19, 2006

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 needs 8-12 mins depending on the oven. I wouldnt try this recipe again

Jan 14, 2008

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 recommended time. You could not cut through it with a fork when eating. I would not recommend this recipe to anyone! Do not waste your time!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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