Summer is the best time for fruit in our part of the country, so each year I stock up and either freeze or can the leftovers.  I got a great deal on kiwi at the grocery store the other day and it inspired me to make a fruit tart that can be served cold.  This dessert is perfect for a hot day since it requires so little baking.  This can even be quickly whipped together during a party or event which will prevent the crust from becoming soggy while it sits.  The trick is to prep the ingredients ahead of time and save yourself some grief.

The bulk of the work is in cutting and preparing the fruits.  You will also need to bake your pie crust for a few minutes by itself.  I can hear a few people groaning already.  Pie crusts can be tricky and time consuming, so there are a few options at this stage.  There is no shame in buying a crust from your grocery store.  In fact, I encourage people to pick up a few boxes of crust when you see them on sale.  They can be stored in the freezer and quickly thawed for on-demand use.  Pie crusts can be soooo useful.  They are a base for everything from succulent desserts to savory chicken pot pies.  I will be doing a write-up on making the best pie crust in the world.  For now, either use a crust recipe you already like or grab a few crusts from the store.  No one will be able to tell.

Once you have the crust of your choice, make sure it is rolled out enough to fit into a standard pie plate or tart plate.  Press the crust into the plate and cut off any excess dough that hangs over the edge.  You can use a fork to flute the ends of the dough or use the pinching technique of your preference.  I tend not to get too fancy with this presentation since the fruit will be so eye-catching when you are ready to serve it, no one will notice imperfections in the crust.  After you lay the crust into the plate, take a fork and poke holes all over the crust.  This will help prevent any bubbling or distortion from the baking process.

Preheat your oven to 425 degrees.  Take a piece of parchment paper and cover the top of the crust and then use pie weights to help weigh the top down and maintain the shape of the crust.  If you don’t have pie weights, don’t worry!  I don’t have any either, I just use dry black beans instead.  Any dry bean will work beautifully!  Bake the crust for 10 minutes then remove the weights (or beans) and the parchment paper.  Return the crust to the oven and bake a further 10-15 minutes or until the crust is a light golden-brown. It will need to cool for about 20 minutes before you can start assembling the tart.

While the crust is in the oven, prepare your pie ingredients.  They are listed below:

Kiwi-Berry Tart Recipe

For the filling:

  • 1 1/2 cups vanilla Greek yogurt, low fat
  • 1 8oz package of low fat sour cream
  • 1 box instant vanilla pudding mix


For the topping:

  • 2 Kiwis, peeled and sliced thinly
  • 6 Medium size strawberries cut in half vertically
  • 1/3 cup washed and dried blueberries, whole


For the Crust:

  • 1 pre-baked pie crust


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While your pie bakes, chop and cut your fruits and set them aside.  If you want to make the recipe later, store the fruit in the fridge.  Then combine the ingredients for the filling and set them aside as well.

When you are ready to assemble the tart, fill the crust with the filling.  You can get creative with how you want to place the fruit.  You can use my example, or make your own design.  This is a great way to get your little ones involved in helping as well!  You really can’t go wrong with the last step, so make it fun!

This tart makes between 8 and 12 servings (even at 8 servings, this dessert is just 280 calories per serving).  It will keep for a few days in the fridge, and will keep for longer if you drain the yogurt and sour cream with a cheese cloth for a few minutes before you mix them together.  This will help prevent the water from separating out and pooling at the top of the tart.  The colors of the strawberries will run a bit after a day, but it will still taste great for up to three days.  Cover with plastic wrap and store this in the fridge for best results.

What did you think of this recipe?  Do you have your own version of a Kiwi-Berry Tart that you make or a summer dessert you like even better?  If so, let us know below in the comments.


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