Kiwi-Cream Cheese Tart

Recipe Ingredients

		Crust
3/4 cup	46g / 1.6oz	All-purpose flour
6 tablespoons	90ml	Sugar
1/4 teaspoon	1.3ml	Salt
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - chilled, and
		Cut into 1/2" pieces
1 tablespoon	15ml	Ice water - or more if needed
3/4 cup	109g / 3.8oz	Dry-roasted lightly-salted macadamia nuts - chopped
		Filling
1		Cream cheese - (8 oz) - room temperature
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Fresh lime juice
1 teaspoon	5ml	Grated lime peel
2/3 cup	157ml	Chilled whipping cream
5		Ripe kiwis - peeled, and
		Cut into 1/4"-thick rounds

Recipe Instructions

For crust: Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry.

Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.

Preheat oven to 375 degrees. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.

For filling: Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.

Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, September 1999

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