Kiwi Tart Recipe for Memorial Day from BnBFinder.com

Instructions

1. Preheat oven to 450 degrees. Let pie dough sit out for about 15 minutes to make it easier to handle.
2. Lay pie dough in a low-sided tart or quiche pan (a straight-sided pie dish would also work). The dough will come up over the sides, fold the dough inward to form a slight roll at the top. Prick dough lightly on the bottom and sides. Line with tin foil and place pie weights on top and bake for 10 minutes or until edges are lightly browned.
   (If you don’t have pie weights, bake the pie crust without them and gently press the baked crust down with the back of a spoon. The dough will be flexible enough to do this without cracking the crust, if you do it immediately after taking out of the oven. In lieu of pie weights, you can use a cast iron fry pan that fits inside the tart pan. Be sure to use the tin foil between the pans.)
3. Mix the cream cheese, sugar, milk, lemon zest and vanilla in a bowl until well-blended and smooth. Peel and slice kiwis. About 8 slices per kiwi and you need 24 slices for the 9″ pie.
4. Remove the baked pie crust and let cool for 20 minutes. Spoon cream cheese mixture into the baked pie crust and spread out to the edges. It will be about a half inch thick. Place the kiwi slices on top slightly overlapping. Serve immediately or refrigerate for later.

Making it pretty: serve with sliced strawberries or whole blueberries on top.

Marisa Santillo is the PR & Marketing Assistant for BnBFinder.com, a top rated bed and breakfast directory. She’s a connoisseur of all things sweet and salty and she loves to spend her time finding off-the-beaten-path restaurants and exploring her own hand in the kitchen. You can discover more innkeeper recipes here.