Orange Kiwi and Pear Tart

This lovely tart hides an interesting textured crème base of mixed fruits. The main flavour is orange with a subtle touch of kiwi and pear. Topped off with slices of fresh kiwi this dessert is sure to delight.

Orange Kiwi and Pear Tart
  • short crust pastry for a 30cm flan
  • 6 eggs
  • 200 g sugar
  • juice of 2 small oranges plus the zest of half an orange
  • 300 ml cream
  • 1 Bartlett pear, peeled, diced
  • 20 kiwis, peeled (2 diced for filling, 18 sliced for topping)
  1. Preheat oven to 190°C
  2. Lightly grease (or use non-stick spray) your flan pan and lay sheets of pastry to form the tart base. Trim to fit
  3. Whisk the eggs and sugar together, then add the orange juice and finely chopped zest.
  4. Stir in cream, diced pear, and the two diced kiwis.
  5. Pour the mixture into a blender and blitz until smooth. (Depending on the texture you want don't overdo the blitzing)
  6. Spread the crème filling evenly onto the tart base.
  7. Bake for 25 minutes or until the crust and crème filling are a golden colour.
  8. Remove from the oven and allow to cool
  9. Decorate with kiwi slices. Serve with whipped cream.
You need a 30 cm flan pan with removable base for this tart.
Don't leave too bigger chunks of fruit in the crème base, however you can do a minimal blitz to leave some fruit texture.

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