Here’s a delightful recipe for a Kiwi and Mango Tart:

Kiwi and Mango Tart Recipe

Ingredients:

For the Tart Shell:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tablespoons ice water

For the Filling:

• 1 cup mango puree (from ripe mangoes)
• 4 kiwis, peeled and sliced
• 1/4 cup apricot preserves or honey (for glaze)

Instructions:

Tart Shell:

1. In a food processor, combine flour and granulated sugar. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and pulse until the dough comes together.
3. Turn the dough out onto a floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a tart pan. Trim any excess dough.
5. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes or until golden brown. Allow it to cool.

Filling:

1. Spread the mango puree evenly over the cooled tart shell.
2. Arrange the sliced kiwis on top of the mango puree in a decorative pattern.
3. In a small saucepan, heat the apricot preserves or honey until melted. Brush the glaze over the kiwi slices to give the tart a beautiful shine.
4. Refrigerate the tart for at least 1 hour before serving to allow it to set.
5. Slice and serve chilled.

Optional:

• Garnish with mint leaves for added freshness.
• You can also add a layer of sweetened whipped cream or custard before arranging the kiwi slices.

Enjoy your refreshing Kiwi and Mango Tart!