Kiwifruit
first arrived in New Zealand at the turn of the century. Seeds were brought from
China and commercial cultivation began here just before World War Two.
Originally called Chinese gooseberry, the fruit was renamed by exporters to
avoid confusion with the green gooseberry and to identify it more closely with
New Zealand.
The sweet, slightly acidic flesh of kiwifruit is best appreciated raw in fruit
salads and on pavlovas or meringues with tufts of whipped cream, where its bold
green colour adds a striking note.
In
this dessert tart the fruit combines well with a silky, lime scented pâtissière,
as the French would call this classic filling. A fig and brandy glaze adds
flavour and gloss to the topping. Serve this delectable tart for a special
afternoon tea or as a refreshing dessert.
The tart is convenient and time saving as it can be
made in stages. The custard can be prepared a day or so in advance and kept
chilled, the pastry case days before and frozen uncooked. Complete the tart the
day you intend serving it - a few hours in advance is fine. Cover loosely and
refrigerate until required.
INGREDIENTS:
180 g flour
2 tablespoons ground almonds
1 tablespoon sugar
1 teaspoon salt
zest of 1 lime
100 g cold butter, cubed
1 egg yolk
1 tablespoon cold water
Filling:
6-8
kiwifruit
2 cups full cream milk
6 egg yolks
6 tablespoons sugar
2 tablespoons flour
juice and finely grated zest of 1 lime
1 teaspoon butter
1 tablespoon cream
5 tablespoons fig jam
3 tablespoons brandy
3 tablespoons water
You will
need: cook’s
knife, cutting
board, mixing
bowl, food
processor, 23cm round or oblong tart pan, 2
saucepans, whisk, wooden
spoon, spatula, sieve, spoon
STAGE 1:
Rich Almond Short Crust Pastry:
Process flour,
almonds, sugar, salt, zest and butter until crumbly. Mix yolk with water and
add to flour, processing until mixture forms a ball. (You may need a little
extra water). Place small pieces of dough in a lightly rinsed 23 cm tart pan
then press out to form a case (one with a
loose base will make it easier to serve the tart). Prick lightly with a fork. Chill at least 2
hours. Bake at 180°C for 15-20 minutes or until golden. Cool.
Use large eggs, preferably free-range. Save the egg
whites for making pavlova. (Reserve whites for meringues!) It is easier to
separate eggs when they are cold because the yolks are firmer. However, egg
whites are best beaten at room temperature.
STAGE 2:
Filling:
Warm milk in a heavy-based saucepan. Whisk yolks, sugar and flour together until creamy. Slowly add milk, whisking constantly. Return
to low heat and cook, stirring constantly, until custard coats the back of a
wooden spoon. Remove from heat. Whisk in lime juice, zest and butter. Cover
and cool. Stir in cream.
Including flour in the custard not
only thickens it but helps to prevent it from curdling. Ensure your tablespoon
measures are level as you do not want to over-thicken the custard. The cream and
butter enrich it and adds gloss.
STAGE
3:
Spread
custard in pastry case. Arrange kiwifruit on top in overlapping slices.
Kiwi’s are incredibly rich in
Vitamin C and contain protein, iron, phosphorous salts and are a good source of
fibre. Choose kiwifruit that are firm but not hard and
without soft spots. Ripe kiwifruit
will keep in a plastic bag in the refrigerator for around 2 weeks. Hard
kiwifruit will ripen at room temperature.
STAGE
4:
Bring
jam, brandy and water to the boil and cook until syrupy. Push through a
sieve and spoon over tart. Serve lightly chilled.
COOK'S CLASS