This is not your typical fruit tart. The base is a crispy and buttery graham cracker crust and then it’s topped with an uber rich pastry vanilla pastry cream and then it topped with slices of ripe kiwi. The kiwi adds extra sweetness, just a hint of acidity and a total surprise. It’s creamy, rich, light and refreshing and will be sure to wow your family and friends. Make sure your kiwis are ripe when making this tart. They should be slightly soft and very sweet.

Prep Time: 20 minutes
Cook Time: 35 minutes
Yields: 8 slices


Graham Cracker Crust:

8 pieces of graham crackers

7 tbsp unsalted butter, melted

¼ cup sugar

1 heavy pinch of salt

Pastry Cream:

Adapted from Bon Appetit Magazine, Fenruary 1998

1½ cups half-and-half

½ cup sugar

2 egg yolks

1 whole egg

2 tbsp all-purpose flour

1 heavy pinch of salt

2 tsp vanilla extract

7 ripe organic kiwis, peeled and sliced into rounds


For the crust:

  1. Preheat oven to 350°F.
  2. Combine the graham crackers, melted butter, sugar and salt in a food processor.
  3. Process until smooth and press the crumbs into a tart shell.
  4. Bake in the oven for 12-15 minutes until golden brown.
  5.  Remove the tart shell when done and allow it to cool completely.

For the pastry cream:

    1. Heat the half-and-half in a small pot over medium heat until it reaches a simmer.
    2. In a separate bowl, combine sugar, egg yolks, whole egg, flour and salt in a small bowl. Whisk thoroughly to combine.
    3. Slow drizzle in the half-and-half into the egg mixtures while whisking constantly.
    4. Once all the half-and-half has been incorporated into the egg mixture, pour the entire mixture back into the saucepan.
    5. Heat the mixture over low to medium-low heat for about 5 minutes while whisking constantly until thick. The mixture should boil for 1 minute at the end.
    6. Pour the mixture through a strainer into a bowl.
    7. Add the vanilla extract and stir to combine.
    8. Cover the bowl with plastic wrap; the plastic should be directly touching the pastry cream.
    9. Cool the pastry cream in the refrigerator for at least 4 hours.


    1.  Cover the graham cracker crust with the vanilla pastry cream. Evenly spread it into an even layer
    2. Cover the pastry cream with slices of kiwi.
    3.  Place in refrigerator and allow it to set-up for least 2 hours.