Strawberry Kiwi Fruit Tart recipe

My new favorite way to use fresh fruit in season. Sweet but still very light and refreshing.
I didn’t have a proper tart tin, so I used a 15cm pie dish.
Strawberry Kiwi Fruit Tart
Pastry:

• 200g all purpose flour
• 60g brown sugar
• 100g butter
• 1 egg (beaten)

Filling:

• 100g cream cheese (softened at room temp.)
• 80 ml heavy cream
• 30g confectioner’s sugar
• a dash of vanilla essence
• 15ml lemon juice

Fruit(really, you can use any fresh fruit that you like):

• 2 kiwi fruits (peeled and sliced)
• 8 medium strawberries (hulled and sliced)
• 15ml lemon juice
• a pinch of granulated sugar

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Pastry:
1.Sift together flour and brown sugar into a medium bowl. Cut butter into small cubes and use a fork or potato masher to combine into flour and sugar until the butter is in small crumbs.
2. Beat 1 egg and add to flour, butter, sugar mixture. Mix.
3. The mixture should be a little moist. You should be able to press the crumbs together to make a dough. If it starts to feel very greasy, refrigerate until it is firm again.
4. Roll out dough to about a centimeter thick, and press into pie pan. Line the top of the tart shell with aluminum foil and place dried beans or a heavy bake dish around the same size as the interior of the pie dish in the center to weigh down the shell. Preheat oven to 210 degrees Celsius. Bake for 10-14 minutes until golden brown. Remove foil and beans/bake ware.
5. Thoroughly chill tart shell in the refrigerator.

Filling:
1. Using a fork, mix the softened cream cheese, lemon juice, confectioner’s sugar and vanilla together in a medium bowl.
2. Use a hand mixer to combine the cream cheese mixture and gradually add in heavy cream.
3. Mix until the filling is soft and smooth.
4. Using a spatula, fill the chilled tart shell and set aside.

Fruit:
1. Gently toss strawberries in lemon juice and granulated sugar.
2. Arrange kiwi slices and strawberries however you like on the top of the tart.
3. Chill in the refrigerator for 10-15 minutes.
Enjoy!