Custard With Kiwi Recipes

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KIWI TART



Kiwi Tart image

Categories     Fruit     Dessert     Bake     Quick & Easy     Cream Cheese     Kiwi     Spring     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
6 oz cream cheese, softened slightly
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
3 firm-ripe kiwifruit, peeled and thinly sliced
Special Equipment
an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
  • Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
  • Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
  • Spread cream cheese filling in cooled shell and top with kiwi slices.

CUSTARD WITH KIWI



Custard With Kiwi image

Make and share this Custard With Kiwi recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 1h19m

Yield 4 serving(s)

Number Of Ingredients 8

2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
3 eggs, seperated
1/4 teaspoon vanilla
1 tablespoon water
1/4 teaspoon cream of tartar
2 -4 kiwi fruits, peeled and sliced

Steps:

  • In a saucepan combine 1/3 cup of the sugar and the cornstarch. Stir in the milk and ook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat to low.
  • Add egg yolks, one at a time, beating after each one. Simmer for one more minute. Remove from heat and add vanilla.
  • Cool custard and refrigerate until cold (at least one hour, but can sit in refrigerator until serving time).
  • To prepare meringue, in a saucepan, combine egg whites, remaining sugar (1/3 cup), water and cream of tartar, beating with portable beaters or a whisk. Cook over low heat until egg whites reach 160 degrees F but do not boil. Pour into bowl of electric mixer and continue beating until softr peaks form.
  • To serve: line dessert dishes with sliced kiwi, spoon custard over fruit and top with merinque.

Nutrition Facts : Calories 255.3, Fat 6.2, SaturatedFat 2.6, Cholesterol 167.2, Sodium 83.9, Carbohydrate 44, Fiber 1.2, Sugar 37.1, Protein 7.2

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