Zesty Kiwi and Lime Curd Tart

Vibrant Kiwi and Lime Tart with shamrock decorations

One of the most heartwarming joys of parenthood is the opportunity to revisit and relive the enchanting wonders of childhood through the eyes of your own children. Suddenly, the world becomes a place of boundless magic again. Holidays that once felt like mere adult obligations, perhaps an excuse for a casual gathering or a quiet evening, are transformed into vibrant, eagerly anticipated events filled with charm and innocent excitement. For adults, St. Patrick’s Day might conjure thoughts of Guinness, Irish Cream, or a comforting lamb stew. However, with kids, the true spirit of the celebration — the folklore, the symbols, and the rich history — truly comes alive.

I distinctly remember the sheer delight of holidays from my own youth. I would plan for weeks, barely sleeping the night before, buzzing with anticipation for even the most minor festivities. It’s a good thing this was before the internet era, where countless “International [Food] Days” pop up weekly; my young mind might have overloaded with too many reasons to celebrate! As a grown-up, I had almost forgotten the captivating details that make St. Patrick’s Day so special: the mischievous leprechauns, the elusive pots of gold at the end of rainbows, the lucky four-leaf clovers, and the legendary tale of Saint Patrick himself – who, as I recently rediscovered, supposedly drove all the snakes out of Ireland with a drum! These stories are far more magical than any adult-centric celebration.

Close-up of a slice of Kiwi and Lime Tart garnished with shamrock cutouts

Embracing Holiday Magic with Little Ones

Now, as a parent, my goal is to infuse that same sense of wonder and fun into my children’s lives. While I’m not the type to spend hours on elaborate Pinterest-inspired DIY projects, I do have two simple, budget-friendly traditions for every occasion. First, we visit our local public library. Checking out seasonal books each month is a delightful way to explore holiday themes through stories. It’s free, enriching, and sparks their imagination. Second, we make a trip to the dollar store. This is where the real fun begins! We gather cheesy yet charming decorations, themed cookie cutters, fun pins for our clothes, festive stickers, and small toys or games. It’s an incredible haul, often costing less than six dollars, and it brings immense joy to everyone involved. My older child eagerly joins in, a little confused but feeding off the excitement, while the baby, entranced by the vibrant energy, often starts running in circles, perhaps with a tiny shamrock decoration dangerously close to his mouth. My husband, bless his heart, tolerates the delightful chaos.

I dream of hosting small, intimate children’s parties for holidays like St. Patrick’s Day and Easter. However, with an 18-month-old, a three-year-old, and a demanding job (or even without the job, honestly!), finding the energy for such an undertaking can be challenging. Perhaps next year, when the kids are a little older, we can make those party dreams a reality. For now, simple traditions and delicious treats are enough to celebrate these special days.

A Festive Kiwi and Lime Tart: Celebrating St. Patrick’s Day and Pi(e) Day

This year, to celebrate St. Patrick’s Day, I decided to bake something that embodies the fresh, vibrant spirit of spring and offers a nod to the holiday’s signature green hue: a delightful Kiwi and Lime Tart. It also serves as a perfect dessert for tomorrow, March 14th, which is widely celebrated as Pi(e) Day! Two wonderful holidays, one fantastic pie!

To add a touch of St. Patrick’s Day charm, I saved the scraps from my tart dough. Using my trusty dollar-store cookie cutters, I rolled them out and cut them into adorable shamrock shapes. These little pastries baked alongside the tart for about six minutes, emerging golden and perfect for garnish. I also used the same cutter to create shamrock-like shapes from slices of fresh kiwi, adding another layer of festive decoration. The lime curd, in its natural state, is a beautiful pale yellow rather than a vibrant green. I knew this would be the case, and honestly, I love its natural hue. However, if you prefer a bolder green, a touch of natural food coloring would work wonders, and I wouldn’t judge you one bit! In fact, I recently discovered this set of natural food colors derived entirely from vegetables and spices for a very reasonable price – I’ll definitely be ordering some for future festive baking endeavors.

My three-year-old, Theo, absolutely adored helping to cut out the shamrocks. His imagination soared, and he spent the afternoon dreaming of searching our downtown park for mischievous leprechauns. I, on the other hand, had a slightly more urban fantasy: instead of a mythical pot of gold, I was half-expecting him to discover something else entirely green! (At least it would still be green, right?)

This exquisite Kiwi and Lime Curd Tart recipe is adapted from the reliable Williams-Sonoma Dessert of the Day, ensuring a perfect balance of flavor and texture every time. It’s a wonderful addition to any festive table, bringing a burst of fresh citrus and tropical sweetness.

If you’re on the lookout for more delightful sweet treats to commemorate this festive occasion, be sure to explore this fantastic collection of green desserts for St. Patrick’s Day. Happy baking, and may you have a truly wonderful St. Patrick’s Day filled with joy, laughter, and delicious desserts!

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Kiwi & Lime Curd Tart

By:
Jennifer Pallian BSc, RD

A fresh, creamy lime curd tart topped with vibrant kiwifruit, offering a perfect balance of sweet and tangy flavors.

Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
1 hour 5 minutes

Servings:
8

Ingredients

Tart Dough

1 ¼ cups all-purpose flour
¼ cup granulated sugar
½ tsp kosher salt
½ cup cold unsalted butter, cut in small pieces
1 large egg, yolk and white separated (reserve white for later)
1 tsp pure vanilla extract
2 tbsp ice-cold water

For the Lime Curd Filling:

1 cup granulated sugar
¾ cup + 2 tbsp unsalted butter, cut into small pieces
Finely grated zest of 3 limes
½ cup fresh lime juice (from about 5 limes)
4 large eggs
5 kiwis, peeled and sliced (for topping)

Instructions

Prepare the Tart Dough: In the bowl of a food processor, combine the flour, sugar, and salt. Pulse a few times until well mixed. Add the cold butter pieces and pulse until the mixture resembles coarse meal, with butter pieces no larger than small lentils. In a separate small bowl, whisk together the egg yolk (ensure the egg white is reserved for a later step), vanilla extract, and ice-cold water. Sprinkle this liquid mixture over the flour and butter mixture in the food processor. Pulse a few more times until the dough just begins to form large clumps. Turn the dough out onto a counter lined with parchment paper. Gently press the dough together until it is cohesive. Form the dough into a disk, wrap it tightly in the parchment paper, and refrigerate for at least 30 minutes, or up to 2 days, to chill thoroughly.
Blind Bake the Tart Shell: Preheat your oven to 375ºF (190ºC). On a lightly floured surface or between two sheets of parchment paper, roll the chilled tart dough into a 12-inch circle. Carefully transfer the rolled dough into a 9 ½-inch tart pan with a removable bottom, gently pressing it into the bottom and up the sides of the pan. Trim any excess dough from the edges. Line the dough with parchment paper and fill it with pie weights or dried beans. Blind bake the tart shell on the bottom rack of the oven for approximately 15 minutes, or until the edges appear dry and lightly golden. Carefully remove the pie weights and parchment paper. Continue baking for another 10 minutes, or until the crust is golden brown. In a small bowl, lightly whisk the reserved egg white (you will only need a small amount). Lightly brush the inside of the hot tart crust with the whisked egg white. This creates a seal that prevents the crust from becoming soggy. Return the tart to the oven and bake for an additional 5 minutes, or until the egg white is set and shiny. Gently transfer the tart pan to a wire rack and allow the crust to cool completely within the pan.
Make the Lime Curd: In a medium saucepan, combine the granulated sugar, butter, finely grated lime zest, and fresh lime juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves and the butter melts completely. In a separate heatproof bowl, lightly whisk the four large eggs. To temper the eggs, very slowly stream about half of the hot lime mixture into the whisked eggs, whisking constantly to prevent the eggs from scrambling. Once tempered, slowly whisk this egg mixture back into the remaining lime mixture in the saucepan. Continue to cook the curd over medium-low heat, stirring constantly with a whisk or a heatproof spatula, for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon. Do not boil the curd. Remove the saucepan from the heat. For a silky-smooth curd, press it through a fine-mesh sieve into a clean bowl. To chill the curd quickly, place the bowl over an ice bath and stir occasionally until completely cool. Alternatively, cover the surface of the curd with plastic wrap (to prevent a skin from forming) and refrigerate for at least 2 hours, or until thoroughly chilled and set.
Assemble the Tart: Once both the blind-baked tart crust and the lime curd are completely cool, pour the chilled lime curd into the prepared tart shell. Spread the curd evenly with a spatula. Arrange the peeled and sliced kiwi pieces decoratively over the top of the lime curd. For an extra festive touch, use a small shamrock cookie cutter to cut some of the kiwi slices into shamrock shapes before arranging them. Serve chilled and enjoy this refreshing and beautiful dessert!

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation.

Tried this recipe? Share your thoughts in the comments below!