I just got back from spending a wonderful few days with my daughter in Chicago. Everything about our time together… I think she would agree… was so absolutely fun and delightful. How could it not be? Shopping… dining at fabulous restaurants… shopping… long conversations… decorating… shopping… staying up late…. loved the theme! Well now that I’m back home and refocused on Mitts and Measures, I’ve decided that today marks the day that I’m going into full summer mode. The weather reports predict it’s going to be in the 80’s today and that’s a sign enough for me. Enough with the cold spells and unpredictable weather… I’m putting my foot down and am going to stay in a summer mind frame from this point on.
Here’s a wonderful Kiwi-Lime Tart I make when the weather warms. It’s another citrus dessert I know, I know… but that shouldn’t surprise you by now. This particular tart is great because the crust has macadamia nuts in it and has this sort of chewy-crunchy delicious texture-flavor thing going on. The filling is light and perfectly refreshing with a slightly cheesy-creamy combination that’s punctuated with lime… and then the Kiwi topping adds to the mix in the most pleasant, bright and scrumptious way. Perfect for summer.
(Adapted from Epicurious)
3/4 cup all-purpose flour
6 tablespoons granulated sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch pieces
3/4 cup dry-roasted and lightly salted macadamia nuts, chopped
1 (8-ounce) package cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
2/3 cup cold heavy cream
5 ripe kiwis, peeled and cut into 1/4-inch-thick rounds
To prepare crust: Lightly butter the bottom of a 9-inch-diameter tart pan with a removable bottom. Combine flour, sugar and salt in a food processor; pulse to mix. Add butter. Pulse the processor until mixture resembles coarse meal. Add 1 tablespoon ice water; process until moist clumps form. Add more ice water, 1 teaspoon at a time, if dough is dry. Transfer dough to a floured surface. Gently knead nuts into dough. Press dough onto the bottom and up the sides of a the tart pan.
Freeze crust 20 minutes. Meanwhile, preheat the oven to 375 degrees F.
Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, about 10 minutes longer, piercing with a fork if crust bubbles. Let cool completely.
To prepare filling: Using an electric mixer, beat cream cheese, sugar, lime juice and lime zest in a large bowl until smooth and fluffy. Beat heavy cream in a medium bowl until firm peaks form. Fold into cream-cheese mixture. Spoon into crust; smooth top with a knife. Refrigerate until firm, at least 2 hours. Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.