Best Kiwi Cream Cheese Tart Recipes

Kiwi-Cream Cheese Tart Recipe image

Provided by á-170456

Number Of Ingredients 14

CRUST:
3/4 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons unsalted butter - (3/4 stick) chilled, and cut into 1/2" pieces
1 tablespoon ice water or more if needed
3/4 cup dry-roasted lightly-salted macadamia nuts chopped
FILLING:
1 package cream cheese - (8 oz) room temperature
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup chilled whipping cream
5 ripe kiwis peeled, and cut into 1/4"-thick rounds

Steps:

For crust: Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes. Preheat oven to 375 degrees. 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, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely. For filling: Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with 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. This recipe yields 6 to 8 servings.

KIWI CREAM CHEESE TART image

Number Of Ingredients 13

CRUST
3/4 cup all purpose flour
6 Tbs sugar
1/4 tsp salt
6 Tbs chilled unsalted butter cut into small pieces
1 Tbs ice water (or more if needed)
3/4 cup roasted nuts (almonds, hazel, macadamia) finely chopped (in a food processor)
FILLING
1 8 oz cream cheese room t
1/2 cup sugar
2 Tbs fresh lime juice
2/3 cup chilled whipping cream
5 -7 kiwis peeled cut into 1/4" rounds

Steps:

CRUST: Blend flour, sugar and salt inprocessor (or using pastry cutter). Add butter. Process until mixture resembles coarse meal. Add 1 Tbs ice water and blend until moist crumbs form. Add more water if necessary. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9" pan. Freeze 20 min. Preheat oven to 375F (190C). Line crust with foil. Fill with dried beans or pie weights. Bake until sides begin to set, about 15 min. Remove foil and beans. Bake crust until cooked through and pale golden. Cool crust completely. FILLING. Using electric mixer, beat cream cheese, sugar, lime juice in large bowl. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust, smooth top. Refrigerate at least 2 hrs. Arrange kiwis in circles overlapping slightly.

KIWI-CREAM CHEESE TART image

Number Of Ingredients 14

CRUST
3/4 c flour
6 Tbs sugar
1/4 tsp salt
6 Tbs (3/4 stick) chilled butter, cut into pieces
1 Tbs (or more) ice water
3/4 c dry roasted macadamia nuts (or other nuts) chopped
FILLING
8 oz cream cheese at room t
1/2 c sugar
2 Tbs fresh lime juice
1 tsp grated lime peel
2/3 c whipping cream
5 ripe kiwis, peeled, cut into rounds

Steps:

CRUST Blend flour, suger and salt in processor. Add butter. Process until mixture resembles coarse meal.Add 1 Tbs ice water and blend until moist clumps form. Add more water if dough is dry. Transfer dough to floured surface.Gently knead nuts into dough. Press dough onto bottom tart pan. Freeze crust 20 min. Preheat oven to 375F. Line crust with foil. Fill crust with pie weights. Bake crust until sides begin to set about 15 min. Remove foil and beans. Bake crust until cooked through about 10 min longer. Cool. FILLING With mixer beat Cream cheese, sugar, lime juice and lime peel. Beat whipping cream separately. Fold into cream cheese mixture. Spoon filling into crust, smooth. Refrigerate until firm at lease 2 hrs. Arrange kiwis in circles atop filling. Cover with plastic and refrigerate.