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–+ servings
Flan with Kiwi & Cream Cheese Filling
This flan-style tart blends a flaky pastry base with a tangy-sweet topping of cream cheese and fresh kiwi slices. Unlike traditional caramel custard flan, this version leans into a fruit tart presentation, balancing the creaminess of cheese with the tartness of green kiwi and sugared berries. Often served chilled, it makes a refreshing and colorful dessert perfect for spring or summer gatherings. The recipe likely draws inspiration from European fruit tarts, with a creative twist using whipped cream and sliced grapes for added brightness and contrast.
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Prep Time 25 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Fusion
Servings 8
Calories 305 kcal

Ingredients
  

  • 1½ lbs pastry dough (or use refrigerated dough)
  • 3-4 kiwis (peeled)
  • 1 egg yolk (for egg wash)
  • 8 oz cream cheese (softened)
  • 2 tbsp granulated sugar
  • ½ cup strawberries (fresh )
  • ½ cup blueberries (fresh )
  • ½ cup seedless grapes (halved)
  • 1 tbsp white wine (optional, for marinating grapes)
  • 1 cup whipped cream (for garnish)

Instructions
 

Step 1: Prepare the Pastry

  • Preheat oven to 375°F.
  • Roll out pastry dough and shape into tart or flan pan.
  • Brush with egg yolk wash for shine.
  • Bake for 20–25 minutes or until lightly golden. Let cool completely.

Step 2: Prepare the Kiwi

  • Peel and slice kiwis in half lengthwise.
  • Slice again into thin strips of equal height so they can stand upright around the tart edge.

Step 3: Make the Filling

  • Spread softened cream cheese evenly over the cooled pastry base.
  • Add sugar and blend until smooth.

Step 4: Add Fruit

  • Arrange kiwi slices standing around the outer edge.
  • Chop strawberries and mix with blueberries and halved grapes.
  • Spoon fruit mixture over the cream cheese layer.

Step 5: Chill and Garnish

  • Chill tart for at least 1 hour.
  • Before serving, top with dollops or swirls of whipped cream.

Tips

  • Use a blind-baked tart shell for the cleanest presentation.
  • Add a thin layer of jam (apricot or strawberry) under the cream cheese for extra shine and sweetness.
  • Replace strawberries with pineapple marinated in white wine as the handwritten notes suggest.
  • Use a food processor to puree leftover berry trimmings for an easy glaze.
  • Top with fresh whipped cream just before serving to keep the pastry crisp.
  • Add kiwi slices on top (per notes) for color contrast.
  • For a richer flavor, add vanilla or lemon zest to the cream cheese layer.
  • Make it no-bake by using a ready-made graham crust and skipping the oven step.
  • Chill at least 1 hour so the fruit glaze firms nicely.

Nutrition

Calories: 305kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 210mgPotassium: 10mgFiber: 2gSugar: 20gVitamin A: 420IUVitamin C: 42mgCalcium: 45mgIron: 1.4mg
Keyword cream cheese filling, fruit tart, heirloom recipe, homemade pastry, strawberries, summer dessert, vintage recipe
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