Yes, I know. I like making up names in my head. This one’s a doozie. I took a kiwi and a lime, shmooshed them together and came up with KiWime. A perfect description for this recipe which I developed for Zespri Kiwifruit. I wanted to create a refreshing summer tart with a “good for you” crust and to be quite honest this turned out spectacular.
Oh, and I wanted to use cacao powder in the crust because I bought a humongous bag of it thinking I would be throwing it into my smoothie bowls everyday. Well, that didn’t happen so what else was I supposed to do with it?
Let’s get talkin’ about the almighty kiwi fruit. I want you to know that it was the only fruit I could carve into something pretty before I figured out how to do the elusive “avocado rose”. The disappointment of multiple “Rose” fails was so consuming, I turned to the kiwi to redeem my lack of carving skills.
Oh and remember how I talked about “good gut health” in a previous post? Well, kiwifruit is great for the gut and improves digestive functions by breaking down proteins found in meat, milk, legumes and cereal. I’m thinking that these kiwi’s are basically a “wonder” food.
1. They are sweeter than green kiwi’s and taste like a cross between a mango and a strawberry.
2. They have a hairless skin and juicy yellow flesh.
3. A ripe SunGold Kiwifruit can be stored in the fridge for up to 2 weeks.
4. Kiwifruit grows best in sunny climates, with enough rainfall and not to much wind. (In other words, you can’t grow a kiwi in Chicago)
5. Every single Zespri Kiwifruit is traceable. What does that mean? Each box has a unique code, like a GPS. On the basis of that code you can get the entire history of the fruit: where it has grown, when it was harvested, where it was packed, and when it was shipped. (I wonder if a box could kiwi’s could guide me around the city better than the navigation system in my car? Hmmmmmm)
6. Zespri only uses environmentally friendly packaging which is 100% recyclable or re-usable.
- ½ cup raw unsalted nuts (almonds, cashews, walnuts or pecans)
- ½ cup shredded unsweetened coconut
- 3 tablespoons cacao powder (if you don't have this on hand, use good quality cocoa powder)
- ⅛ teaspoon sea salt
- 2 tablespoons organic virgin coconut oil
- 2-3 tablespoons honey or maple syrup
- 1½ cups mascarpone cheese, room temperature
- ¼ cup confectioners sugar
- Juice & zest from 1 Key Lime
- 1 package Dr. Oetker Vanilla Sugar (or 1 teaspoon pure vanilla extract)
- 1 Sungold Kiwi Fruit, finely chopped
- Organic honey for drizzling
- Additional Sungold Kiwi Fruit and Key Lime Zest for Garnish
- For the crust, place nuts in a food processor and pulse just until you have fine crumbs. (don't over process or you will end up with nut butter)
- Add the coconut, cacao powder and sea salt. Pulse about three or four times just until combined. Add in the coconut oil and honey, keep pulsing until the mixture comes together and is sticky. If it is too dry, add in another tablespoon of honey.
- Divide mixture into small tart pans with removable bottoms. You can also use one 8 inch tart pan with a removable bottom. Press mixture in well, completely covering the bottom of pans and up the sides. Refrigerate for at least 30 minutes.
- For the filling, whisk together the marscapone cheese, confectioners sugar, key lime juice & zest, vanilla sugar or extract and chopped kiwi fruit.
- Remove chilled tart crusts from fridge and divide filling into the tins. Refrigerate for at least another hour.
- Garnish with sliced kiwi, lime zest and drizzle with honey. Serve cold.
Disclaimer: This post was sponsored by Zespri Kiwifruit but all thoughts and opinions are my own. #zespri4life #sponsored #ad