Orange Kiwi and Pear Tart

Orange Kiwi and Pear Tart

This lovely tart hides an interesting textured crème base of mixed fruits. The main flavour is orange with a subtle touch of kiwi and pear. Topped off with slices of fresh kiwi this dessert is sure to delight.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert, Tarts
Cuisine: Modern Australian
Cooking Method: Oven Baked
Difficulty: 2 - Not too tricky
Servings: 8 slices
Author: The Cook


  • 30 cm (12") flan tin with removable base
  • Whisk
  • Blender


  • short crust pastry , enough to line a for a 30cm (9")flan dish
  • 6 eggs
  • 200 g sugar
  • 2 small oranges, juice only of orange
  • 300 ml cream
  • 1 Bartlett pear, peeled, diced
  • 20 kiwis, peeled (2 diced for filling, 18 sliced for topping)
  • ½ orange, zest only of orange


  • Preheat oven to 190°C/170°C fan-forced (375°F ; Gas Mark 5)
  • Lightly grease (or use non-stick spray) your flan pan and lay sheets of pastry to form the tart base. Trim to fit
  • Whisk the eggs and sugar together, then add the orange juice and finely chopped zest.
  • Stir in cream, diced pear, and the two diced kiwis.
  • Pour the mixture into a blender and blitz until smooth. (See Note 1)
    (Depending on the texture you want don't overdo the blitzing)
  • Spread the crème filling evenly onto the tart base.
  • Bake for 25 minutes or until the crust and crème filling are a golden colour.
  • Remove from the oven and allow to cool
  • Decorate with kiwi slices.
  • Serve with whipped cream.


  1. Don't leave too bigger chunks of fruit in the crème base,  however you can do a minimal blitz to leave some fruit texture.
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