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Strawberry and Kiwi Tart on Almond Cream
This fruit tart stands out for its pastry, made simply by shaking the ingredients together in a sealed bowl. The soft almond base contrasts nicely with the fresh summer fruit arranged on top.
- Total time
- 65 min
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 30 min
Ingredients
Method
Turn the oven to 200 °C (400 °F), conventional setting. Combine flour, salt, baking powder, oil, water and sugar in an airtight bowl and shake vigorously for a few seconds; gather the dough into a ball.
Roll the pastry out with the Tupperware Modulo Rolling Pin and line the Tupperware Silicone Tart Mould, set on the cold oven rack.
Grind the almonds to a fine powder with the Tupperware Grate 'n Store, then blend them in the Tupperware Speedy Chef with the eggs, butter and sugar until smooth.
Cover the pastry with the almond cream and bake for about 20 minutes on a low shelf. Let it cool completely before turning the base out onto a plate.
Hull the strawberries, peel the kiwis with the Tupperware 2-in-1 Peeler, slice the fruit fairly thick and cover the cooled base with it. Dust with icing sugar just before serving, or chill for 2 to 3 hours and dust at the last minute.
