Kiwifruit Shortbread Tart Recipe - Cooking Index
Kiwifruit Shortbread Tart Recipe - Cooking Index
| For Shortbread Crusts | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 | Cold unsalted butter | |
| For Lime Cream | ||
| 1 cup | 237ml | Sour cream |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 teaspoons | 10ml | Fresh lime juice |
| 3 | Firm ripe kiwifruits - (to 4) |
Preheat oven to 375 degrees.
Make crusts: In a food processor pulse together sugar and flour. Cut butter into small pieces and add to flour mixture, pulsing until mixture forms a crumbly dough, about 15 seconds. Divide dough in half and roll out each half between 2 sheets of waxed paper into an 8-inch round (about 1/4-inch thick). Remove top sheets of waxed paper and trim rounds to make perfect circles. Invert rounds onto an ungreased baking sheet and carefully remove remaining sheets of waxed paper. Bake rounds in middle of oven until pale golden, about 8 minutes. Cool shortbread on sheet on a rack 5 minutes and transfer to rack to cool completely.
Make lime cream: In a bowl, stir together sour cream, sugar, and lime juice.
Peel kiwifruits and cut crosswise into 1/8-inch thick slices. Spread cream onto shortbread and decoratively top with fruit slices.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9103 broadcast 04-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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