Kiwi Cream Cheese Tart

Directions

1. For crust: Blend flour, sugar and salt in processor. Add in butter. Using on/off turns, process till mix resembles coarse meal. Add in 1 Tbsp. ice water and blend till moist clumps form. Add in more water by teaspoonfuls if dough is dry.
2. 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 min.
3. Preheat oven to 375 degrees. Line crust with foil; fill with dry beans or possibly pie weights. Bake crust till sides begin to set, about 15 min. Remove foil and beans. Bake crust till cooked through and pale golden brown, piercing with fork if crust bubbles, about 10 min longer. Cold crust completely.
4. For filling: Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl till smooth and fluffy. Beat whipping cream in medium bowl till hard peaks form. Fold into cream cheese mix. Spoon filling into crust; smooth top with knife. Chill till hard, at least 2 hrs.
5. Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hrs ahead. Cover with plastic and chill.) Cut tart into wedges and serve.
6. This recipe yields 6 to 8 servings.
7. Comments: Frieda Caplan, doyenne of the produce company Frieda's, introduced the U.S. to the kiwi in the sixties. It took a few years, but in the seventies, the green fruit with the fuzzy brown skin really took off.