Kiwi tart with walnuts

Name: Kiwi tart with walnuts
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g Walnut kernels; 125 g Flour; 60 g Sugar; 2 Egg yolk (Gr. M); 60 g cold butter; 7-10 Tbsp Grease; 500 g Double cream cream cheese; 4 tablespoons (40 g) Icing sugar; 4 TABLESPOONS Orange juice; 350 g Apricot Jam; 4 ripe kiwis; 7-10 Tbsp Walnuts; 7-10 Tbsp dried pulses; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

100 g Walnut kernels
125 g Flour
60 g Sugar
2 Egg yolk (Gr. M)
60 g cold butter
7-10 Tbsp Grease
500 g Double cream cream cheese
4 tablespoons (40 g) Icing sugar
4 TABLESPOONS Orange juice
350 g Apricot Jam
4 ripe kiwis
7-10 Tbsp Walnuts
7-10 Tbsp dried pulses
baking paper

Directions

1
Finely grind the walnuts. Mix with flour and sugar. Add egg yolk, approx. 2 tbsp. cold water and butter in pieces. Knead first with the dough hooks of the hand mixer, then briefly with your hands until smooth. In a greased pie or tart tin (approx. 26 cm Ø), press until smooth and pull up slightly at the edge. Prick the base more often with a fork. Cover and chill for approx. 30 minutes.
2
Place a large piece of baking paper on the dough. Fill with legumes. Pre-bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Remove baking parchment together with the pulses. Bake the tart for about 10 minutes more. Cool down
3
Stir cream cheese, icing sugar and orange juice until smooth. Spread on the tart base until smooth. Heat the jam and pass through a sieve. Spread half on the cream. Chill for about 1 hour.
4
Peel and slice the kiwis. Cover the tart with them. Heat the rest of the jam again and spread on the kiwis. Sprinkle with walnuts
5
Drink: fresh coffee