Kiwi and Almond Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
1
- For the pastry
- 1 cup Whole wheat flour
- ½ cup butter
- 1 egg
- ¼ cup sugar
- butter (for the tart dish)
- Dried legumes (for blind baking)
- For the topping
- 2 Tbsps Almond flour
- ½ cup sugar
- 6 Kiwi (peeled and sliced)
- 2 ¼ cups Ricotta cheese
- ⅔ cup Yogurt
- 1 unwaxed lemon (juiced, zest grated)
- ⅞ cup cream
- 1 Tbsp whipped cream stabilizer (approx. quantity)
- ¼ cup sliced almonds
Preparation steps
1.
To make the pastry: Quickly knead the flour, butter, egg, sugar and a pinch of salt into a smooth pastry. If necessary, add a little cold water. Wrap in cling film and chill in the fridge for 30 minutes.
2.
Preheat the oven to 350°F, and grease a tart dish with butter.
3.
Toll out the pastry on a lightly floured work surface and place it in the tart dish. Cover with baking paper and weigh down with legumes. Blind bake for around 25 minutes until golden brown. Remove from the oven and remove the legumes and the paper and leave to cool. Sprinkle with the ground almonds.
4.
To make the topping, bring 14 ounces water and 2 tbsp sugar to the boil.
5.
Place the kiwis in a sieve and quench with the sugared water. Drain well.
6.
Mix together the ricotta, the remaining sugar, the yogurt, lemon juice, and zest. Whip the cream with the stabilizer and fold into the yogurt mixture.
7.
Spread half the mixture on the tart base and top with half kiwi slices. Cover with the remaining cream and kiwi slices and chilli for around 30 minutes before servings.
8.
Dry roast the flaked almonds and sprinkle over the finished tart.
