INGREDIENTS

Tart Shell 

1¼ cup all-purpose flour
3 Tbsp granulated sugar
¼ tsp sea salt
½ cup cold unsalted butter, cut into pieces
3 Tbsp cold water

Lime Curd

1 cup granulated sugar
pinch of salt 
zest of 1 lime
½ cup fresh lime juice
5 large egg yolks
5 Tbsp cold unsalted butter, cubed

Topping

5–6 large, ripe kiwifruit, peeled and thinly sliced (~1/8-inch)
3 Tbsp apricot jam 

METHOD

For the tart shell:

Add the flour, sugar and salt to a food processor and pulse until combined. Add the cold butter and pulse until pea-sized crumbs form. Then add the cold water and pulse another 6–8 times or until the dough starts coming together. Turn the dough out onto a clean surface and form into a ball, then flatten into a disc shape. Cover and place in the fridge for 30 minutes. 

On a lightly floured surface, roll the chilled dough into a 12-inch round. Carefully transfer the dough into a 9-inch tart pan with a removable bottom, then evenly press the dough into the bottom of the pan and up the edges. Trim off the excess. Cover and place in the fridge for 30 minutes.

Preheat the oven to 350°F. Prick the chilled dough with a fork then line with parchment paper. Fill with pie weights and bake in the preheated oven for 22–25 minutes or until golden brown. Remove the tart shell from the oven and take out the parchment and pie weights. Allow to cool completely.

For the lime curd:

In a large bowl fitted for a double boiler, whisk together the sugar, salt, zest, lime juice and egg yolks. Fit the bowl over the double boiler filled with approximately 2 inches of water (the water should not touch the bottom of the bowl). Heat the mixture over medium-high heat and whisk continuously until the mixture has thickened and reached 170° F (about 8–10 minutes). 

Carefully remove the bowl from the double boiler (watch out for steam) and whisk in the cold butter. Cover the top of the curd with cling wrap and cool to room temperature before transferring to the fridge to thicken fully (minimum four hours).

Assembly:

Warm the apricot jam in the microwave safe dish (about 15 seconds). Strain it through a fine mesh sieve to remove any solids. Set aside. Evenly spread the chilled curd into the cooled tart shell. Cut the kiwi slices in half and layer atop the curd in concentric overlapping circles. Gently brush the apricot jam overtop (you might not use all of the jam). Serve immediately.