Kiwi TartFrom WHITE CEDAR INN
1 refrigerated pie dough (9")
8 oz cream cheese (block, not whipped)
3 tbsps sugar
3 tbsps milk
1 1/2 tsps lemon zest
1/2 tsp vanilla
3 ripe, not mushy, kiwis
Preheat oven to 450 degrees. Let pie dough sit out for about 15 mins to make it easier to handle.
Lay pie dough in a low-sided tart or quiche pan (a straight-sided pie dish would also work). The dough will come up over the sides, fold the dough inward to form a slight roll at the top. Prick dough lightly on the bottom and sides. Line with tin foil and place pie weights on top.
Bake for 10 minutes or until edges are lightly browned. If you don't have pie weights, bake the pie crust without them and gently press the baked crust down with the back of a spoon. The dough will be flexible enough to do this without cracking the crust, if you do it immediately after taking out of the oven. In lieu of pie weights, you can use a cast iron fry pan that fits inside the tart pan. Be sure to use the tin foil between the pans.
If your oven is slow to heat up (like mine is!) you can do the following while waiting:
Mix the cream cheese, sugar, milk, lemon zest and vanilla in a bowl until well-blended and smooth. Peel and slice kiwis. I get about 8 slices per kiwi and you need 24 slices for the 9" pie.
Remove the baked pie crust and let cool for 20 minutes. Spoon cream cheese mixture into the baked pie crust and spread out to the edges. It will be about a half inch thick. Place the kiwi slices on top slightly overlapping. Serve immediately or refrigerate for later.
Bring to room temp before serving if you have refrigerated the tart. It really does taste better if not cold.
Overnight tips: Follow all directions except placing the kiwi slices. Cover tart with plastic wrap, refrigerate. Bring tart to room temp before serving and lay the kiwi slices on right before serving.
Making it pretty: serve with sliced strawberries or whole blueberries on top.