Kiwi Jam Tart Recipe

This blog post has been brought to you by the fruit, kiwi.

Have you ever seen a fuzzier fruit? It seems that the more neglected a produce item is at our house, the more likely that it will be featured on this blog.

Yep, kiwi from Costco was the fruit of choice today. Perfect! There were about 10 left. They got a good shave and were piled into a pot!

Place them over medium heat. Add 1 cup of sugar. I was so proud of these action shots that I took with my humble little camera while pouring the sugar with my left hand!

Using a potato masher, smoosh the kiwi into smaller pieces.

Add a few squeezes of fresh lemon juice – bottled lemon will work just fine but I prefer fresh lemon. Besides, it makes my blog seem fancier.

After the natural juices start flowing, pour the jam into the blender on as low of speed as possible, increasing as necessary, to accomplish a lovely jam texture.

Place back on medium heat and bring to a rolling boil. Boil for 5 minutes.

At this point, the jam should be a bit translucent. Continue to simmer over low heat for about 10 more minutes to reduce down to a jam. It will thicken but be sure to leave room for a little more thickening as it cools.

Yay for kiwi! So ugly and so beautiful all at the same time! Set aside while you finish part 2 & 3 of the recipe. When your kids walk in the kitchen, just tell them that you are working on a Harry Potter dessert. It might be the only way that you can get them to eat anything green.

Next, add 2 cups of milk, one 3.4 oz. package of instant vanilla pudding and 4 oz. of cream cheese into blender.

Blend on lowest efficient speed until smooth. Pudding will immediately begin to thicken. You now have heaven in your blender. It will be difficult, but aside until shortbread crust is ready. Step away from the pre-made cookie dough.  You are about to experience something much better and it’s incredibly easy!

Cream together 2 sticks (one cup) of butter at room temp. and 1 1/2 cups of powdered sugar. Add 2 cups of flour and 1 teaspoon of vanilla. Easy or what?

This will be the most beautiful dough you have ever seen. It’s fun to touch too because it is silky soft!

Spray ten inch (or so) tart pan with non-stick baking spray. I do love my tart pans. They are pretty and shiny and handy and… Okay, I may be a little smitten with my culinary wares. I cannot help it. I worked long and hard to create a grown-up kitchen. I think it is even more grown-up than I am now. 

Place half of the shortbread dough into tart pan & spread it out. (You can save the other half or make two tarts, depending on the size of your tarts).

Ready to bake! 350 degrees for about 10 minutes or until a light golden brown.

Allow to chill-out for about 1/2 hour. At our house we call this a time out. Maybe my kitchen really isn’t as grown-up as I thought.

Spread half the cream cheese pudding over the shortbread crust.

Carefully spread a very, very thin layer of kiwi jam over pudding. You should end up with enough shortbread dough & cream cheese pudding for two large tarts and should have leftover kiwi jam to store in the fridge for toast! Garnish your Kiwi Jam Dessert Tart as you like! Kiwi tastes similar to strawberries so I chose some lovely sliced strawberries for mine.

Nom nom nom!

Tart and sweet! Chewy and creamy! Beautiful and ugly!

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