Tortue kiwi is a playful, no-bake dessert that layers a silky vanilla custard with fresh kiwi slices and a buttery cookie crust. It's a crowd-pleaser that looks impressive but comes together with minimal effort.
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This recipe was born from a desire to showcase kiwi's vibrant color and tangy flavor in a creamy, satisfying treat. The name 'tortue' (French for turtle) comes from the domed shape that resembles a turtle's shell when unmolded.
Whether you're a seasoned baker or a beginner, this dessert requires no oven and uses simple ingredients. It's perfect for a summer party or a weeknight treat.
Why You'll Love This Recipe
About the Ingredients
1 ½ cups (180g) graham cracker crumbs
Use digestive biscuits or vanilla wafers as a substitute. For a gluten-free option, use gluten-free graham crackers.
⅓ cup (75g) unsalted butter, melted
Salted butter works too, but reduce added salt in the crust. For a dairy-free version, use coconut oil.
2 cups (480ml) heavy cream
For a lighter option, use half-and-half, but the custard will be less rich. Coconut cream is a vegan alternative.
⅔ cup (130g) granulated sugar
Adjust sweetness to your liking. Brown sugar adds a caramel note.
4 large egg yolks
Use pasteurized eggs for safety if not cooking the custard. Egg substitute works for a vegan version.
2 teaspoons vanilla extract
Use vanilla bean paste for a richer flavor. Almond extract is a good substitution.
1 tablespoon cornstarch
Cornstarch stabilizes the custard. Arrowroot powder works as a substitute.
6-8 ripe kiwis, peeled and sliced
Choose kiwis that are slightly soft to the touch. If they're too firm, they'll be tart. Golden kiwi is sweeter.
Tips & Tricks
Don't overmix the custard
whisk constantly over medium heat until it thickens, but remove from heat before it boils to avoid curdling.
- Chill the custard completely before assembling to prevent the crust from getting soggy.
- Use a sharp knife to slice kiwis evenly for a beautiful presentation. Pat them dry with paper towels to remove excess juice.
Pro Tips
Step-by-Step Instructions
1. Make the crust
In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Chill in the fridge while you make the custard.
2. Heat the cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to steam, about 3 minutes. Do not boil. Remove from heat and set aside.
3. Whisk egg mixture
In a separate bowl, whisk together the egg yolks, sugar, vanilla, and cornstarch until pale and thick, about 2 minutes.
4. Temper the eggs
Slowly pour about ½ cup of the hot cream into the egg mixture while whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining cream, whisking continuously.
5. Thicken the custard
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 5-7 minutes. It should reach 170°F (77°C) on a thermometer. Do not let it boil.
6. Cool the custard
Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
7. Layer the dessert
Pour the chilled custard over the crust and smooth the top. Arrange the kiwi slices in a decorative pattern over the custard. Cover and refrigerate for at least 4 hours, or overnight, until set.
8. Serve and enjoy
Run a knife around the edge of the pan, then release the springform. Slice and serve chilled. Garnish with extra kiwi or mint if desired.
Delicious Variations
- Swap kiwi for sliced strawberries or mango for a different fruit twist.
- Add a layer of lemon curd between the crust and custard for extra tang.
- Use a chocolate cookie crust for a chocolate-kiwi combo.
How to Store Tortue 🐢 kiwi 🥝
Refrigerator
Store in an airtight container in the fridge for up to 3 days. Cover to prevent the kiwi from drying out.
Freezer
Freeze the assembled tortue (without kiwi topping) for up to 2 months. Thaw in the fridge overnight before adding fresh kiwi slices.
Reheating
This dessert is served cold, no reheating needed. Remove from fridge 10 minutes before serving for best flavor.
Frequently Asked Questions
Q: Can I use store-bought custard instead of making from scratch?
Yes, you can use 2 cups of prepared vanilla pudding or custard. Just ensure it's thick enough to hold its shape, and skip the egg, sugar, and cornstarch steps.
Q: How do I know when the custard is done?
The custard is done when it coats the back of a spoon and reaches 170°F (77°C). It will thicken further as it chills.
Q: Can I make this dessert vegan?
Yes, use coconut cream instead of heavy cream, a plant-based butter, and a vegan egg substitute like cornstarch mixed with water or a commercial egg replacer. The texture will be slightly different but still delicious.
Q: Why is my custard lumpy?
Lumps usually form if the eggs are added too quickly or the heat is too high. Whisk constantly and temper the eggs slowly to prevent this. Straining the custard also helps remove any lumps.
Q: Can I use canned kiwi?
Fresh kiwi is best for flavor and texture. Canned kiwi may be too soft and watery, making the dessert soggy. If using canned, drain thoroughly and pat dry.
Ready to impress your guests with a refreshing, no-bake dessert? Try this easy tortue kiwi recipe today and let me know how it turns out in the comments below!
Tortue 🐢 kiwi 🥝
Tortue kiwi: a creamy, no-bake kiwi dessert that's ready in 30 minutes, perfect for summer.
🧂 Ingredients
- 1 ½ cups (180g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 cups (480ml) heavy cream
- ⅔ cup (130g) granulated sugar
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 6-8 ripe kiwis, peeled and sliced
📋 Instructions
- 1Make the crust — In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Chill in the fridge while you make the custard.
- 2Heat the cream — In a small saucepan, heat the heavy cream over medium heat until it just begins to steam, about 3 minutes. Do not boil. Remove from heat and set aside.
- 3Whisk egg mixture — In a separate bowl, whisk together the egg yolks, sugar, vanilla, and cornstarch until pale and thick, about 2 minutes.
- 4Temper the eggs — Slowly pour about ½ cup of the hot cream into the egg mixture while whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining cream, whisking continuously.
- 5Thicken the custard — Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 5-7 minutes. It should reach 170°F (77°C) on a thermometer. Do not let it boil.
- 6Cool the custard — Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
- 7Layer the dessert — Pour the chilled custard over the crust and smooth the top. Arrange the kiwi slices in a decorative pattern over the custard. Cover and refrigerate for at least 4 hours, or overnight, until set.
- 8Serve and enjoy — Run a knife around the edge of the pan, then release the springform. Slice and serve chilled. Garnish with extra kiwi or mint if desired.
Diego covers personal finance and investing for freelancers and gig workers. His angle is practical money management for irregular income, from budgeting to tax basics.
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