Desserts

Kiwi Fruit Tart

52

Fruit lover's heaven! I promise you will come back and thank me for this amazing little tart recipe. Kiwi fruit will no longer be the little furry fruit everyone forgets about. Enjoy!!

8
1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
6 oz cream cheese, softened slightly
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
4 firm-ripe kiwi fruit, peeled and thinly sliced
Special equipment: an 8 or 9 inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice Put oven rack in middle position and preheat oven to 450°F. Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes. Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes. Spread cream cheese filling in cooled shell and top with kiwifruit slices.
Nutritions

Calories
243

Sodium
464mg
19% DV

Fat
10g
16% DV

Protein
14g
28% DV

Carbs
23g
8% DV

Fiber
10g
42% DV