Sunday, June 5, 2011

Kefir Custard Fruit Tart

Strawberries and blueberries are in season, so it's time to put them to good use. Here's a recipe I whipped up using my favorite fermented treat, kefir. If you're not familiar with kefir, check out my other site: Kefir's natural tart flavor goes great with fresh, sweet fruit!


  • Preheat oven to 350ºF
  • Prepare 2 cups of your favorite fruit (I'm using 1 cup of each quartered strawberries and whole blueberries)
  • Prepare a crust in a pie pan. I'm using fillo dough since I had some in my freezer.
  • In a large mixing bowl, combine and whisk together
    • 1 1/2 cups kefir
    • 2 T real maple syrup
    • 1/8 t vanilla
    • 2 eggs
  • Place fruit in crust
  • Pour kefir mixture through a strainer (to remove any egg or kefir chunks) over the fruit.
  • Bake for 45 minutes, or until center of pie is at least 170ºF
  • Let cool, then refrigerate.

The custard only sort of set. I think there's room to improve that part of this recipe – either cook it hotter/longer, cook it in a typical custard hot water bath, maybe pre-cook the fruit to get some moisture out, or filter the kefir whey out and make it with just the cream.

That said, if you make sure this is fully refrigerated before cutting into it, it will mostly hold its form. Enjoy!


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