Lemon Cream Tart with Kiwi
- For the dough
- 200 grams Pastry flour (plus more for the work surface)
- 100 grams cold butter (plus more for the tart pan)
- 1 pinch salt
- 1 Tbsp cold water
- Parchment paper
- Dried legumes (for blind baking)
- For the cream
- 3 eggs
- 150 grams sugar
- 150 grams Double cream
- 2 organic lemons (zest and juice)
- 75 grams butter
- For decorating
- 2 Kiwi (peeled and thinly sliced)
- lemon zest
For the dough: Place the flour and salt in a bowl. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add 1-2 tablespoons cold water and knead quickly just until the dough comes together. Shape into a disk, wrap in plastic wrap and refrigerate 1 hour.
Preheat the oven to 200°C (approximately 400°F). Butter a 9-10-inch tart pan. On a floured work surface, roll out the dough slightly larger than the size of the tart pan and press it into the bottom and up the sides of the pan making a high edge. Roll the rolling pin over the top to make a neat edge.
Line the tart pan with parchment paper and fill with dried legumes. Bake 20 minutes. Remove the parchment paper and legumes and bake until the crust is golden brown and cooked through, about 10 minutes longer. Reduce the oven temperature to 180°C (approximately 350°F).
For the cream: In a heatproof bowl set over a pan of simmering water, beat the eggs and sugar until fluffy. Beat in the cream, lemon zest and juice and add the butter in small pieces, beat until thick and creamy.
Pour the cream into the still warm shell, smooth the top and bake until the filling is set, about 45 minutes. If the filling is over browning, tent with aluminum foil. Remove and let cool.
Top the tart with kiwi slices and serve garnished with lemon zest.