Kiwi and Almond Tart

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.

Preheat the oven to 350°F, and grease a tart dish with butter.

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.

To make the topping, bring 14 ounces water and 2 tbsp sugar to the boil.

Place the kiwis in a sieve and quench with the sugared water. Drain well.

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.

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.