Gluten Free Kiwi Lime Tart

Are you a kiwi skin on or skin off type of person? I was always a skin off, slice in half short ways, around the equator of the fuzzy brown fruit, and scoop out the electric-green kaleidoscope with a spoon type of person. It wasn’t until I got the chance to travel to Australia when I was 13 that I first encountered a faction of skin-on folks. What a world this is. The trip was with People to People Student Ambassador program, started by Eisenhower in hopes of promoting cultural exchange and friendship through sending teenagers in delegations abroad to learn and meet people and generally foster greater awareness of parallel worlds to that within the United States (something many in our country still adamantly deplore – the “American Way is the Only Way”). Now, there are lots of bizarre things down under, not least of which the plethora of deadly plants and animals that the locals seem unfazed by, but the skin-on kiwi faction was one of the most surprising for 13 year-old me. I’m not sure, thinking back, if it was another student on the trip, or an Aussie, who first bit straight into a kiwi while I watched, completely aghast, but in any case, the thought of it is intertwined with the land of sun and spiders and rainforest and g’days.

I can now say that I’m half skin-on, half skin-off – it’s progress, folks. It was pretty empowering to finally take a bite out of a whole kiwi, skin on (if you haven’t done it yet, give it a go) – freeing, almost. And all of this to say, I absolutely peeled all of the kiwis needed to make this tart. BUT, nothing against the skin-on crew. This tart has been brewing as a shadow of a thought for months now after seeing a photo of something with kiwis and limes and thinking….now there’s an idea. The creamy, tart custard of a key lime pie welcomes in its citrusy cousin, the kiwi, with both kiwi puree and, of course, decorative slices all across the top. The meringues are a garnish, really, so totally optional to figure out how to many those little dollops of air.

If you’re keen on key lime, then go ahead and try this version and see what you think (we’ll be making it for our grandma, who is an avid key lime fan, the next time we all get together – socially distanced, of course). We also have a classic key lime recipe, and if you’re into citrus, give these lemon ricotta cupcakes a whirl, or this strawberry lemonade cake! Or, if you’re just looking for something green, try out this matcha tres leches cake (you won’t be sorry).

Print Recipe

5 from 1 vote

Gluten Free Kiwi Lime Tart

A classic key lime base and graham cracker crust, with added kiwi puree for a kick!

Prep Time40 minutes mins

Cook Time40 minutes mins

Cooling time20 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: easy, gluten free, graham cracker crust, key lime, kiwi, lime, tart

Servings: 12 people

Calories: 400kcal

Author: Amelia Farber

Equipment

• 10-inch tart pan

Ingredients

For the graham cracker crust

• 2 Cups gluten free graham crackers crushed
• 8 Tbsp melted salted butter
• 1/8 tsp salt
• 2 Tbsp white sugar

For the kiwi lime filling:

• 4 large egg yolks
• 1 14 oz can sweetened condensed milk
• 1/3 Cup fresh lime juice
• 1/3 Cup kiwi puree
• zest of two limes
• 1/2 tsp cream of tartar
• Extra kiwi and lime slices for decoration optional

Instructions

• First, make your graham cracker crust. Preheat the oven to 325° Fahrenheit and grease or spray a 10-inch tart pan, then set aside. In a medium bowl, stir together the finely-crushed graham cracker crumbs, melted butter, sugar, and salt until well-combined. The mixture will be like wet sand. Press the mixture into the tart pan so that bottom and sides are fully covered. Bake for 15 minutes and then let cool completely before filling (about 30 minutes).
• While the tart crust is cooling, make the filling. In a medium bowl, whisk the egg yokes until they are thick and lighter in color. Add in the entire 14oz can of sweetened condensed milk and whisk until combined. Then slowly pour in the lime juice, zest, and kiwi puree and mix until smooth. Add in the cream of tartar and whisk until combined.
• Pour the filling into the cooled tart shell and bake for 15-20 minutes until the center of the tart is nearly firm. Let the tart chill inn the fridge until completely cool, about an hour. Once the tart is cool, decorate with extra peeled, sliced kiwis and lime slices, or just serve directly!

Tag @sisterssansgluten on Instagram if you snap a photo of your tart!

Food photography and styling by Amelia Farber