Posted on by Deb

Kiwi Lime Tart with a Pretzel Crust

Kiwi Lime Tart with Pretzel Crust

A Winter Kiwi Harvest

Kiwis

“They don’t have any winter in California,” he said. It’s just like spring all the time.”

East of Eden, John Steinbeck

Inspiration

There is something astonishing about being able to pick fruit in the middle of winter. On a bright sunny California day it’s easy to forget it’s January. We went to pick kiwi and the winter sunshine was so warm that no jacket was needed. The last time we picked kiwi I made a cake. This time I made a tart. There is an explosion of flavor in this voluptuous dessert. Tucked under a canopy of kiwi is a pretzel crust loaded with lime curd. Each component is marvelous. A buttery and salty pretzel crust that is easy to make. It supports the velvety lime curd with a solid foundation of crunch. Then lots of kiwi with their big green color and bright floral flavor top off this marvelous dessert.

Kiwis at Swanton Berry Farm

Kiwi

Preparing Kiwi Lime Tart

When we picked kiwis at Swanton Berry Farm the gentleman at the farm stand told us the best way to ripen the freshly picked kiwi was to keep them in the refrigerator for ten days. This would mimic the cold nights of the winter growing season. Then leave the fruit at room temperature for another ten days to ripen. He said the freshly picked kiwi could be kept in the refrigerator for up to a year before ripening. I was amazed at his advise. Then very surprised when the kiwi starting ripening in the refrigerator without any additional time at room temperature. I currently have several pounds of ripe kiwi taking up valuable real estate in my refrigerator. This kind of problem required a recipe that used lots of kiwi.

Essentials

Two stellar recipes collide in this luscious dessert to become the Kiwi Lime Tart with a Pretzel Crust. I was very skeptical about the pretzel crust. But I have been converted. Making the Sunrise Key Lime Tarts from Baked Elements expanded my crust vocabulary. In recipes with graham cracker or cookie crumb crusts consider the pretzel. Salty, buttery and crunchy are an irresistible combination. Especially when a layer of kiwi floats on top of a pool of creamy lime curd nestled in the pretzel crust. The recipe for a tart filling of lime curd topped with fresh kiwi is from this Williams Sonoma recipe. My lime curd was silky smooth but not at all green. I added a single drop of green food coloring. I used this recipe for the pretzel crust. It was the perfect amount for my
11” x 7” tart pan. I did have leftover lime curd and it was a feat of self-control not to devour it by the spoonful.

Kiwi Lime Tart

Kiwi

Kiwi

43 Replies to “Kiwi Lime Tart with a Pretzel Crust”

  1. Pingback: Pumpkin Almond Cake with Almond Butter Frosting | East of Eden Cooking

  3. I’ve never picked a kiwi or even seen one growing. I’d love to! The slices look fantastic on this tart. And, I’ve been meaning to try a pretzel crust and now can’t wait to taste it!

  4. Deb, Wow! Brilliant! What a great combination of flavors. Just the lime curd combined with the kiwi is enough to convince me I need to make this tart, then add the pretzel crust and this must be one tasty treat.

  7. what a magnificent tart! All the bright flavors of lime and kiwi and i bet they taste absolutely wonderful together; the perfect way to kick off spring (even though it’s not spring yet, i really want it to be.) 🙂

    1. Thank you Shannon! We’ve had a glimmer of spring here in California, so I know it’s getting closer!

  8. Oh My! What a wonderful recipe and post. Picking fruit in winter is stretching the realms of my imagination, I am lucky enough to have some from summer in the freezer…
    And your salty pie crust I’m intrigued, very intrigued as I love salty-sweet treats. And your recipe certainly ticks the boxes, that and your wonderful photography!

  9. This sounds fabulous. I can just tell the saltiness of the crust will be perfect with the sweet tart lime and kiwi. And those colors! They resemble the color of the rolling hills in the central coast at this time of year.

    1. Thank you for the thoughtful comment Lynda! We just took a drive to photograph the green hills today, it is amazing and won’t last very long!

  10. That’s really amazing, Deb! We were just saying today that I can’t believe it’s still February and the middle of “winter” here. I have never gone fruit picking but you’re lucky to have all these great ingredients at hand 🙂 I’m in love with the freshness of this tart!!

  13. Now I know what to do with my pile of kiwis on the counter! I am so intrigued by all of this – we love key lime pie in this house — oddly it’s a Thanksgiving tradition for us. Also, we all love kiwi. I can’t wait to give this a try. And I will add, as always, your photos are just terrific. Please let me know first when you give a class ok?

  14. Hi Deb, another beautiful post with gorgeous photos and writing. I love the information about the kiwis now all I need is a larger fridge. Using a pretzel crust for your lime tart was a great idea.

    1. So good to hear from you Gerlinde! Thank you for the lovely comment, much appreciated.

  15. That looks and sounds so delicious Deb. Such a vibrant colour too. How lovely to pick your own kiwi!

    1. Picking kiwi was a wonderful winter adventure! Thank you for the gracious comment Cathy!

  16. OH Deb…what a beautiful post! I’ve never seen kiwi trees and those little round kiwis. You tart is absolutely amazing from the crust to the topping!

  17. Oh Deb, you make those unpeeled and frankly unattractive kiwi fruit look positively regal! And the vibrant tart …..mmmm…..delicious!

  19. Thus has to be the most visually striking tart I’ve seen!
    Love your kiwi tart with all of the components..and I have to try a pretzel crust 😉

    1. Thank you Patty! The pretzel crust is a revelation in flavor and texture. I hope you give it a try!

    1. Thank you Jacquee! I always say lemon is my favorite citrus but I might change my mind!

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