Foolproof Creative Kiwi Dessert Recipes for Bakers of All Stripes and Tastes

The kiwi stands out with its fuzzy skin and bright flesh dotted in tiny black seeds and a white cylindrical core. It has a visually appealing green hue as well as a sublime taste, whose texture is distinctly tart on the outside and sweet within . It’s not subtle like vanilla or strawberry but has the tendency to take limelight all the while boosting the taste of the entire dessert. The acidic nature balances and complements the sweetness of ingredients like sugar, honey and syrups which makes kiwis a versatile ingredient that can be incorporated into everything, from parfaits and tarts to cakes, pies and more.

1. Kiwi Parfait

Ingredients:

• 300 gm Greek yogurt or curd
• 2.5 ml honey
• 150 gm sliced kiwi
• 100 gm muesli

Instructions:

• In a small bowl, stir the Greek yogurt and honey until well combined.
• Layer ingredients in a clear glass: Greek yogurt mixture, kiwi slices, muesli. Repeat layers, ending with muesli on top.
• For variety, you can substitute a few kiwi slices for other fresh fruits like berries or bananas.
• These parfaits can be made up to 6 hours in advance and stored in the refrigerator until serving. Serve immediately or refrigerate for later.

2. Kiwi Custard Tart

Ingredients:

• 330 ml milk
• 75 gm egg yolks (from 3 eggs)
• 50 gm caster sugar
• 10 gm cornflour
• 2.5 ml vanilla essence
• 1 sweet shortcrust pastry (150 gm)
• 3 kiwi fruits, peeled and thinly sliced
• 45 gm apricot jam

Instructions:

• Bring the milk to a simmer in a saucepan over medium-low heat, stirring occasionally.
• In a heatproof bowl, whisk the egg yolks, sugar, cornflour and vanilla essence until smooth and well combined.
• Gradually whisk the hot milk into the egg mixture. Wash and dry the saucepan. Return the milk mixture to the saucepan.
• Cook the custard in the saucepan over medium heat, stirring constantly for 3 minutes until thickened. Then beat vigorously with a wooden spoon for 1 minute.
• Spread the cooled custard over the baked pastry case.
• Arrange the kiwifruit slices over the custard, overlapping slightly.
• Heat the apricot jam in the microwave for 30 seconds. Brush the hot conserve over the kiwifruit.

3. Kiwi Clafoutis

Ingredients:

• 30 gm all-purpose flour
• 3 eggs
• 150 ml whipping cream
• 15 gm butter
• 5-6 kiwis depending on size
• 50 gm sugar

Instructions:

• Preheat the oven to 180°C. Butter a baking dish with melted butter and sprinkle 25 g of sugar into the dish. Rotate the dish to evenly coat the bottom and sides.
• Peel the kiwis and slice into thick rounds. Arrange the kiwi slices in an even layer on the bottom of the prepared dish.
• In a medium bowl, whisk the eggs and remaining 25 g sugar until well combined. Gradually whisk in the whipping cream, then gently whisk in the 30 g flour until a smooth batter forms.
• Pour the batter mixture over the kiwis. Bake for 35-45 minutes until the top is golden brown.
• Dust with icing sugar just before serving.

4. Kiwi Tartlets

Ingredients:

• 150 gm all-purpose flour
• 50 gm butter, chilled and cut into cubes
• 30 ml ice water
• 250 gm kiwi fruit, sliced
• 100 gm white sugar
• 30 ml lemon juice

Instructions:

• In a large bowl, mix together the flour and butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the ice water a tablespoon at a time and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 180 degrees Celsius. Roll out the dough on a lightly floured surface to 3 millimeters thick.
• Use a round cookie cutter to cut out circles. Press the dough circles into mini tart pans.
• Arrange the kiwi slices in the tart shells. Sprinkle the sugar evenly over the kiwi. Drizzle with lemon juice.
• Bake for 20-25 minutes, until the crust is golden brown. Allow to cool completely before serving.

5. Kiwi Panna Cotta

Ingredients:

• 500 ml whole milk
• 500 ml heavy cream
• 100 gm sugar
• 4 gelatin sheets (or 12 gm gelatin powder)
• 250 gm kiwi, diced
• 50 gm sugar

Instructions:

• Soak the gelatin sheets in cold water for 5 minutes to soften. If using powder, sprinkle it over 25 ml water and let it sit.
• In a saucepan, heat the milk and cream with 100 gm of sugar over medium heat. Bring just to a boil.
• Squeeze excess water from gelatin and stir into hot cream mixture until fully dissolved.
• Pour into six 150 ml ramekins or cups. Refrigerate for at least 4 hours until set.
• In a blender, puree the diced kiwi with 50 gm sugar until smooth.
• To serve, dip ramekins in warm water for 10 seconds to loosen edges. Invert onto plates and top each with kiwi puree.