A friend of mine threw a fabulous fruit and berries party where they were so plentiful that by the end of the party he had pounds of leftover strawberries, raspberries, bananas and kiwis. He got jam from the berries, and a banana cream pie from the bananas. I made Alton Brown's banana ice cream which is probably the best banana ice cream I ever ate.
So what to do with 3 pounds of kiwis? We used about 6 kiwis for this pie/tart and the rest for Gourmet's kiwi sorbet.
Here's the recipe for the pie. You can also double the crust and bake the rest of the dough as shortbread cookies.
Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 stick cold butter
- Zest from half a lemon and 1 lime and about 2 teaspoon of either lemon or lime juice.
- 6 kiwis - peeled and sliced
- 1 package cream cheese
- 2 tablespoons sugar
- 2 tablespoons milk
Directions
- With a food processor, pulse flour, sugar and salt together. Cut butter into chunks and add to the flour mixture. Add zest and juice. Process until the dough is crumbly but not dough-y. Gather the dough with a plastic wrap. Ball and flatten into a disc. Refrigerate for a few hours or freeze for 30 minutes until the dough is hard enough to roll out.
- Preheat the oven to 350 degrees. Roll out the cookie dough and line a pie dish or a tart pan. Poke a lot of holes with fork. Cover with foil and weigh down with pie weights or dry beans. Bake for 30 minutes or until golden brown. Let cool completely.
- Whip cream cheese, 2 tablespoons of sugar and milk with an electric mixer and wire attachment until fluffy - about 3 minutes.
- Arrange half the kiwi over the crust. Spread cream cheese over the first layer of kiwi. Then arrange the rest on top. Serve chill.
