Free-form kiwi and orange curd tart

Recipe: Free-form kiwi and orange curd tart


  • 1 sheet ready-rolled butter puff pastry
  • 1 egg, beaten
  • 6 kiwi fruit
Orange Curd

  • 4 large eggs
  • 4 oranges, zested, juiced
  • 350g caster sugar
  • 225g unsalted butter, at room temperature, cut into small pieces
  • 1 tbs cornflour


  1. To make the orange curd, lightly whisk the eggs in a medium saucepan until pale. Add the orange zest and juice, caster sugar, butter and cornflour.
  2. Place the saucepan over medium heat and whisk the mixture continuously for about 7-8 minutes until thickened. Reduce the heat to low and let the curd gently simmer for a further 2-3 minutes, still continuing to whisk. Remove the orange curd from the heat and set aside to cool completely.
  3. Preheat the oven to 200°C. Use a 22cm plate to measure and cut a circle from the pastry. Place the pastry on a lightly greased baking tray, then prick the top all over with a fork. Brush with egg and bake for 20 minutes until puffed and golden. Remove from oven and set aside to cool completely.
  4. Just before serving, spread the pastry with 1 generous cup of the orange curd. Peel and slice the kiwi fruit into thin rounds. Place on the curd, overlapping each slice. Serve immediately.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)