La tarte Kiwi la plus fraîche et la plus jolie que j’ai faite

Ingredients

• 200 g All-Purpose Flour (sifted)
• 1/2 tsp Fleur de Sel (adds subtle flavor)
• 30 g Light Brown Sugar (for the crust)
• 100 g Unsalted Butter (cold, cut into small cubes)
• 60 ml Ice Water (kept in the freezer until use)
• 1 piece Vanilla Bean (seeds only, split lengthwise)
• 200 ml Heavy Cream (30% fat) (room temperature)
• 80 g Granulated Sugar
• 20 g Cornstarch (Maïzena) (2 tbsp, for thickening)
• 2 large Eggs (room temperature)
• 250 g Fromage Blanc (can be 0 % fat or 20 % for richer texture)
• 4 whole Kiwi Fruit (ripe but slightly firm; skin can be left on for extra fiber)
• 1 tsp Lemon Juice (freshly squeezed)
• 1 tsp Powdered Sugar (for dusting)

Instructions

1. Make the Pastry Dough

   In the bowl of a food processor, combine the flour, fleur de sel, and light brown sugar. Pulse briefly. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with visible butter pieces. Slowly drizzle the ice water while pulsing until the dough just comes together.

   Time: PT10M

2. Form and Chill the Dough

   Turn the dough onto a lightly floured surface, gently pat into a disc, wrap in plastic wrap, and let rest for 5 minutes at room temperature (no fridge needed because everything stayed cold).

   Time: PT5M

3. Roll Out and Fit the Tart Pan

   Roll the dough to about 3 mm thickness, fold it in quarters to keep it manageable, then un‑fold and gently lay it into the perforated tart pan. Press the edges with fingertips, trim excess with a rolling pin, and prick the base with a fork.

   Time: PT5M

4. Prepare the Vanilla White Cheese Filling

   Split the vanilla bean lengthwise and scrape out the seeds into a bowl. Add the heavy cream and whisk in the seeds. Stir in the granulated sugar, cornstarch, and the two eggs until smooth. Finally, fold in the fromage blanc until the mixture is homogeneous.

   Time: PT10M

5. Bake the Tart

   Pre‑heat the oven to 180°C. Pour the filling onto the prepared crust, smooth the top, and bake for 35‑40 minutes, until the surface is golden and a slight crack forms.

   Time: PT40M

   Temperature: 180°C

6. Cool the Tart Completely

   Remove the tart from the oven and let it cool on a wire rack until it reaches room temperature (about 20 minutes). This prevents the kiwi topping from melting the filling.

   Time: PT20M

7. Make Kiwi Coulis

   Peel the kiwis (skin is edible but optional). Place the flesh in a bowl, add the lemon juice, and blend with an immersion blender until smooth. If the coulis is too thick, add a splash of water.

   Time: PT5M

8. Slice Kiwi for Decoration

   Cut the remaining kiwis in half lengthwise and slice into very thin semi‑circles (like scales). Set aside.

   Time: PT5M

9. Assemble the Tart

   Spread a thin layer of kiwi coulis over the cooled tart, then arrange the kiwi slices in a decorative rosette pattern. Finish with a light dusting of powdered sugar.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Pastry Flour, Whole Wheat Flour (will change texture)
• Instead of Fleur de Sel: Kosher Salt, Sea Salt
• Instead of Light Brown Sugar: Granulated Sugar, Turbinado Sugar
• Instead of Unsalted Butter: European Style Butter, Cold Margarine (for dairy‑free)
• Instead of Ice Water: Very cold filtered water
• Instead of Vanilla Bean: Vanilla extract (1 tsp)
• Instead of Heavy Cream (30% fat): Half‑and‑half, Whole milk (will be less rich)
• Instead of Granulated Sugar: Caster Sugar, Honey (reduce by 10 g)
• Instead of Cornstarch (Maïzena): All‑purpose flour (double amount)
• Instead of Eggs: Egg substitute (1/4 cup each)
• Instead of Fromage Blanc: Greek Yogurt (strained)
• Instead of Kiwi Fruit: Green grapes (for texture)
• Instead of Lemon Juice: Lime juice
• Instead of Powdered Sugar: Granulated sugar (blended)

Equipment Needed

• Food Processor or Stand Mixer
• Mixing Bowl
• Rolling Pin
• Perforated Tart Pan (24 cm)
• Immersion Blender (optional)
• Chef's Knife
• Cutting Board
• Spatula
• Oven
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Keep butter and water ice‑cold when making the pastry.
• Do not over‑mix the dough; visible butter pieces create flakiness.
• Bake until the filling is set and the top is golden; under‑baking leads to a runny center.
• Allow the tart to cool completely before adding the kiwi topping.

Chef Tips from the Video

• Use a pastry cutter or two knives to cut butter into the flour for better control of butter size.
• A perforated tart pan allows steam to escape, preventing a soggy bottom.
• If you prefer a sweeter topping, drizzle a little honey over the kiwi slices before dusting with powdered sugar.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Freezing is not recommended due to fresh kiwi topping; you may freeze the baked crust alone for up to 1 month.

Room temperature: Only for a few hours after assembly; keep chilled for longer storage.

Make-Ahead Tips

• The pastry dough can be prepared up to 2 days ahead and kept refrigerated, wrapped in plastic.
• The filling can be mixed a few hours before baking and kept chilled.
• Bake the tart a day ahead, cool completely, then add the kiwi topping just before serving.

Frequently Asked Questions