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Strawberry Kiwi Tart

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With a puff pastry crust, a delicious vanilla pastry cream filling, and plenty of fruit on top, this strawberry kiwi tart is a delicious end to any meal.

Pinterest image for strawberry kiwi tart with text overlay

overhead shot of the completed strawberry kiwi tart

A few weeks ago I ran into a friend I hadn’t seen in YEARS. 

The first thing she asked is if I’m still baking.  Not how I’ve been doing, not what I’m up to, but if I still bake as much as I used to. 

(Yes.  I bake every now and then. . .Every once in a while. . .)    

She remembered a raspberry tart I’d made for a dinner party, like, forever ago. 

overhead shot of the crust for strawberry kiwi tart after it's been baked

I remembered that tart very specifically, as I came across it in Living during the height of my puff pastry obsession and immediately planned a dinner party as an excuse to make it.  

(I’m not the only person out there who plans dinner parties based upon and centered around just one recipe right?  That’s a thing?)

Seriously, my obsession was hard core.  I made turnovers (just like these) practically non-stop for months so everyone was glad when I finally used puff pastry for a tart instead.

With all the gorgeous fruit in season I decided to revive my obsession and resurrect that tart, in a new form.  Clearly, for this strawberry kiwi tart, I used strawberries and (the prettiest-ever) kiwi but you could use any fruit that strikes your fancy.

overhead shot of the strawberry kiwi tart crust filled with pastry cream

The filling (underneath the fruit) is this gorgeous, luscious-and-creamy vanilla pastry cream.  If pastry cream intimidates you, please don’t let it.  

Sure, it’s not the easiest thing on earth to make and it requires a water bath to cool down, but it’s so worth the effort.  As long as you follow the directions you should be fine; be sure not to cook your pastry cream over too high or your eggs will probably scramble.  (And scrambled eggs are my biggest issue when I make pastry cream.) 

You’ll probably have leftover pastry cream—and lucky you.  I recommend keeping it for yourself because it’s sooo good alongside a bowl of fruit as an afternoon snack.  But you could also serve it alongside the tart, if you’re a more generous person than I am.

slices of the completed strawberry kiwi tart

Here’s to old friends and old obsessions!  Do you have any culinary obsessions or am I just eccentric?

P.S.  The movers come TOMORROW!  Annnnnd cue the stress eating :).  Have a wonderful week!

With a puff pastry crust, a delicious vanilla pastry cream filling, and plenty of fruit on top, this strawberry kiwi tart is a delicious end to any meal.
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Strawberry Kiwi Tart
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

Strawberry kiwi tart featuring a puff pastry crust, a delicious vanilla pastry cream filling, and plenty of fruit on top. 

Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
  • Crust:
1 pound puff pastry, thawed
  • 1 large egg lightly beaten
Pastry cream filling:
  • 1/4 cup + 1 tablespoon cornstarch
  • 1/4 cup + 1 tablespoon all-purpose flour
  • 1 cup granulated sugar divided
  • 1/2 teaspoon salt
  • 3 large eggs
  • 4 cups whole milk
  • 2 tablespoons unsalted butter cold and cut into several chunks
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup heavy cream chilled
Fruit:
  • 1 to 2 cups hulled + sliced strawberries
  • 1 to 2 cups peeled + sliced kiwi
  • 2 tablespoons powdered sugar for dusting (if desired)
Instructions
Crust:
  1. Place the puff pastry on a lightly floured work surface and pinch closed any holes in the dough. (If your puff pastry came in two sheets, place end to end and pinch to form one large sheet.) Roll into a 9- by 18-inch rectangle. Use a pizza cutter or sharp paring knife to trim the edges to form a perfect rectangle. Cut 2 1-inch strips of pastry from the short end and 2 from the long sides of the rectangle. (The rectangle should now be 7 by 16 inches.) Carefully transfer to a large baking sheet. The easiest way to transfer is to fold the large rectangle in thirds, like a letter, then move it. If you try to move without folding your pastry will probably stretch.
  2. Pierce the rectangle all over with a fork. Use a pastry brush to brush the beaten egg all over the pastry. Set the strips of pastry on the edges of the rectangle, lining them up so they’re even on all sides. Trim the strips to fit, if needed; the strips will overlap at the corners. Brush the beaten egg under the overlapping corners, then brush the top of the strips with the egg wash. Do not let the egg wash drip down the sides of the tart shell. Cover loosely with plastic wrap and refrigerate for 1 hour.
  3. Preheat the oven to 400 degrees. Bake the tart shell for 15 minutes, until brown and puffed all over. Remove from the oven and use a clean kitchen towel to press down on the center of the shell, avoiding the edges. Bake for 5 minutes more. Cool completely on a wire rack, pressing down in the center again if needed to prevent shell from being overly puffy inside the edges. (You can make the tart shell up to 1 day in advance but don’t fill until just before you serve the tart.)
Pastry cream filling:
  1. Fill a large bowl with ice water and place in the fridge while you prepare the pastry cream.
  2. Combine the cornstarch, flour, 1/2 cup of the granulated sugar, and salt in a medium mixing bowl. Stir to combine. Place the eggs in a second medium mixing bowl and whisk until smooth. Whisk in the flour-cornstarch mixture until well combined.
  3. Combine the milk and remaining 1/2 cup sugar in a medium saucepan. Place pan over medium-high heat and heat to just under a boil, whisking to dissolve the sugar. Remove from the heat and, whisking the eggs constantly, very slowly pour hot milk into the egg-flour mixture.
  4. Transfer the mixture to a clean saucepan set over medium heat. Bring to a boil, whisking constantly, until mixture has thickened—this will take about 3 minutes.
  5. Transfer to a large heat-proof mixing bowl and whisk in the butter and vanilla. Whisk vigorously for 30 seconds to release some of the heat. Remove the bowl of ice water from the fridge and set the heat-proof bowl on top of the ice water. Allow the pastry cream to cool, stirring often, until completely chilled, about 10 to 15 minutes. Cover with plastic wrap, pressing wrap directly onto the surface of the pastry cream. Refrigerate until ready to use.
  6. Once tart shell is completely cool, place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whip until soft peaks form, then gently fold into the pastry cream. Gently spread the pastry cream into the bottom of the tart shell in an even layer. (If you have filling left over, store it in the fridge—it makes a delicious dip for fruit.)
Assembly:
  1. Arrange the sliced fruit on top of the pastry cream. Dust with powdered sugar, if desired, then serve and enjoy.

Adapted from Martha Stewart Living

Comments

    • Kelsie says

      Doesn’t it? Puff pastry is easily one of my favorite ingredients. Thank you Liz! Have a lovely weekend!

      Reply

  4. Ruby_&_Cake says

    This looks heavenly. Such a gorgeous tart! And you’re not the only on who throw dinner parties centred around a specific recipe haha – pretty much all my dinner parties are about one specific recipe I want to try out.

    Reply

  5. Kelly says

    Soo beautiful!! I love that you used puff pastry! It looks delicious with all the fresh fruit! Good luck with the move, hope you settle in soon!

    Reply

  6. Miriam @londonkitchendiaries says

    Your strawberry kiwi tart is definitely a great excuse for a dinner party and that vanilla pastry cream sounds so delicious! Hope the move went well. Have a nice weekend, Kelsie!

    Reply

    • Kelsie says

      Thank you so much, Miriam! I’m so glad to be done with the moving part; now I just have to unpack! Have a great weekend!

      Reply

  8. kitchenriffs says

    My culinary obsession is usually what I’m about to eat next. 🙂 Which I hope is this — wow, this looks seriously good. Great dish, and hope the move went well. Thanks!

    Reply

  9. Teesh Osita says

    I PLAN PARTIES TOO (just to have an excuse to try out recipes I wanted to try out but know that I will never be able to finish all by myself)!! And in my previous job, I used to bake at least twice a week whenever I play around with a recipe, and got my colleagues to try it out until I perfect the recipe. I bumped into someone from there a few days ago, and the first thing she asked too was if I still made my banana muffins. They apparently still talk about it! 😀

    I’m reading this a couple of days late. Hope the movers got everything they needed to move!

    Reply

    • Kelsie says

      Thank you Teesh! Isn’t it funny how people remember us for our food? Those muffins must have been something else! And now I’m REALLY craving a banana muffin :). Lucky you to have had all those taste testers! Hope your week is going well!

      Reply

  11. blahnikbaker says

    Oh this is so beautiful!! Love the fresh fruits and that sweet pastry cream. Good luck with the move!!

    Reply

  13. Allie R Taylor says

    OMG Kelsie – are you baking this the day before you MOVE?!!! Waaaaa! You amaze me. We are still waiting on our home inspection to be signed off on and then we too will be moving. So much to do. Wish I could just park at the kitchen counter with a bowl of your pastry cream and some sliced strawberries. And then for DESSERT, I’ll have a slice or two of your scrumptious tart!!! Yum yum. So pretty. Hope the move goes great my friend.

    Reply

    • Kelsie says

      A few days before, haha! The day before I was huddled under the bed trying not to cry from the stress. OK, it might not have been quite to that point but almost. I’m guessing you know the feeling right about now! Good luck with everything and have a great rest of your week, Allie!

      Reply

  17. karalynholland says

    Fruit tarts are the best (because pasty cream!!!!). I was reading the other day that kiwis are super healthy and like a natural detox for your body. I don’t know if that principle applies when there’s puff pastry involved, but who cares! I’m eating all the puff pastry!!! Have a feeling I’ll be making this tart lots over the summer.
    Yay to movers arriving and finally moving into your new place. Now you have to unpack all those boxes and put all that stuff away. lol! 🙂

    Reply

    • Kelsie says

      I think it applies :). If nothing else it balances out the unhealthy-ness! (I could never be a nutritionist. . .) Puff pastry has to be one of the greatest inventions ever! Thank you so much Karrie! I hope you’re having a great week!

      Reply

  20. Supriya Kutty says

    Awesome Kiwi-tart!!! I haven’t seen this kind of Tart before. This seems so delicious. My mouth has already started watering by seeing this images. Thank you so much for sharing this recipes.

    Reply

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