Kiwi berries look like tiny smooth grapes and taste like a sweeter, more intense kiwi. You eat them whole, skin and all, which makes them perfect for topping a tart.
Underneath is a silky custard thickened with cornstarch, no eggs needed, and scented with a little rosewater. The two together taste bright and floral.
If you can't find kiwi berries, sliced ordinary kiwi looks just as good.
The original Princess Tofu blog published a kiwi berry tart with rosewater custard recipe back in 2012, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Milk: oat or soy milk give the creamiest custard.
- Pastry: homemade vegan shortcrust uses plain flour, vegan butter and cold water.
- Glaze: apricot jam or a little warmed maple syrup.
Tips for success
- Whisk the custard constantly so it doesn't catch on the bottom.
- Fill the case only when the custard and pastry are both cool, or the base goes soggy.
Variations
- Mixed berries: raspberries, strawberries and blueberries.
- Orange blossom: swap the rosewater for orange blossom water.
- Mini tarts: make 12 small tartlets in a muffin tin.
Recipe
Kiwi Berry Tart with Rosewater Custard
Prep30 min
Chill2 hr
Cook30 min
Total3 hr
MakesServes 8
Ingredients
Case
- 320 g (11 oz) sheet ready-rolled vegan shortcrust pastry
Rosewater custard
- 500 ml (2 cups) oat or soy milk
- 40 g (⅓ cup) cornstarch
- 75 g (⅓ cup) sugar
- Pinch of turmeric, for color
- 1 tsp vanilla extract
- 1 to 1½ tsp rosewater
- 1 tbsp vegan butter
Topping
- 250 g (9 oz) kiwi berries, halved
- 2 tbsp apricot jam, warmed and sieved
- Chopped pistachios or rose petals (optional)
Method
- Heat the oven to 200°C (400°F). Line a 23 cm (9 in) loose-based tart tin with the pastry, prick the base and chill for 15 minutes.
- Line with baking paper and baking beans and bake for 15 minutes. Remove the paper and beans and bake for 8 to 10 minutes more until golden. Cool.
- Whisk the cornstarch, sugar and turmeric with 4 tbsp of the milk until smooth.
- Heat the rest of the milk until steaming, then whisk in the cornstarch mix. Cook, whisking, for 2 to 3 minutes until thick.
- Take off the heat and whisk in the vanilla, rosewater and vegan butter. Cover the surface with baking paper and cool.
- Whisk the cool custard until smooth, spread it into the case and chill for 2 hours.
- Arrange the kiwi berries on top, brush with the warm jam and scatter with pistachios.
Notes
Rosewater strength varies, so start with 1 tsp and taste.
Storage: best on the day; keeps in the fridge for 2 days.
FAQ
Can I make the custard ahead?
Yes, up to 2 days. Whisk it smooth before filling.
Why is my custard lumpy?
The cornstarch wasn't fully dissolved or the custard wasn't whisked enough. Pass it through a sieve.
What are kiwi berries?
Grape-sized relatives of the kiwi fruit, also called hardy kiwi or kiwiberries. You eat them skin and all. They're in shops from late summer to autumn.
Is shop-bought pastry vegan?
Many ready-rolled shortcrust pastries use vegetable fat instead of butter. Check the ingredients for butter, milk or whey.
Can I use regular kiwis?
Yes. Peel and slice 4 or 5 kiwis instead.