Kiwi Fruit Tart

Basic Pie Crust (make your own or buy frozen)
I usually make a bunch in advance and then freeze them. For the tart bake it until lightly brown and then let it cool. Use weights -- stick it with a fork a couple of times and fill it with foil and dried beans. When golden remove the foil and beans and let it cool.


Ingredients for Filling:
1/4 cup sugar
2 Tablespoons cornstarch
1 1/4 cups 2% milk or plain soy milk
1 Tablespoon lemon juice
1 egg slightly beaten
5 mdedium kiwi fruit peeled and sliced (or any spring/summer fruit)


Mix sugar and cornstarch in a small saucepan. Stir in milk and lemon juice. Cook over medium heat until mixture boils and thickens. Boil for 1 minute, stirring constantly. Stir about 1/2 cup milk mixture into the egg and stir the egg mixture back into the saucepan. Cook over a low heat, stirring constantly, until thickened, about 1 minute.
Spoon the hot custard into cooled pie crust, spreading evenly. Cool to room temperature. Lightly cover custard with plastic wrap and refrigerate 2 -4 hours (even overnight) until set. Just before serving, arrange the kiwi slices in overlapping circles on custard.


What I do for a richer dessert is spread a layer of yogurt (plain or lemon) in between the custard and the fruit.
I had dinner at a friend's house last night and I was heading there right after work so I prepared the crust and the custard the night before. Then, as soon as I got back from work I spread the yogurt over it and arranged strawberry and kiwi slices over it. Garnish with a basil leaf and whipped cream. I love spring in California!