Tart and creamy, this dessert makes summer entertaining a breeze. If you don't want to heat up the kitchen or just don't have time to make a crust, use a store-bought graham cracker crust and call it a Green-on-Green Pie (with a no-bake filling).
Make Ahead: The dough for the crust needs to be chilled for 2 hours. The tart can be assembled a day in advance.
Yield: Makes one 12-inch tart
- For the crust
- 2 1/2 cups flour, plus more for the work surface
- 1/4 teaspoon salt
- 1/2 cup sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
- For the filling
- 14 ounces sweetened condensed milk
- Flesh of 1 ripe avocado, cut into chunks
- Juice and finely grated zest of 4 limes (about 1/2 cup of juice and 1/4 cup of zest)
- Pinch fine sea salt
- For assembly
- 6 kiwis, peeled and cut crosswise into thin slices
For the crust: Preheat the oven to 350 degrees. Have ready a 12-inch tart pan with a removable bottom. Lightly flour a work surface.
Combine the salt, sugar, egg yolks, vanilla extract and butter in the bowl of a food processor. Process using four rapid (one-second) pulses. Add the 2 1/2 cups of flour and process with six to eight rapid pulses, until a dough forms and clumps together in large crumbs, but doesn't merge into a ball. Turn out onto the prepared work surface.
Gather the crumbs into a mound. Use the heel of your hand to work small portions of the dough into the work surface, pushing away from you so the dough is smeared across the work surface. When the pieces of dough are pliable and can be peeled away from the surface, press them into a ball. Wrap in plastic wrap and refrigerate for about 2 hours, until firm.
When the dough is properly chilled, lightly flour a work surface or line the surface with overlapping pieces of plastic wrap large enough to accommodate a---inch round.
Roll out the dough to a---inch round. Transfer to the tart pan and press it in, using the plastic wrap or parchment paper to help do so, if needed. If the dough tears, use your fingers to repair it. Use a fork to prick the bottom of the dough. Bake for 25 to 30 minutes, until golden brown. Transfer the pan to a wire rack; cool completely.
While the crust is cooling, make the filling: Combine the sweetened condensed milk, avocado, lime juice, lime zest and sea salt in a blender. Blend on high until fully incorporated and smooth. Pour into the baked crust (still in the pan).
Cover the tart loosely with aluminum foil, but be careful not to let the foil touch the filling. Chill for at least 1 hour.
For assembly: Remove the tart from the pan. Arrange the kiwi slices on top of the tart. Serve chilled.
From editorial assistant Leigh Lambert.
Tested by Leigh Lambert.
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