This elegant yet simple dessert is a perfect way to enjoy kiwi, including the new gold variety. Sweeter and softer than the green version, with a flavor that calls to mind melon and peaches, the gold kiwi made its international debut in the summer of 2000. Slices of carambola, also known as star fruit, do not require peeling and add a festive flair.
Kiwi and Carambola Tart
- 1 cup graham-cracker crumbs about 6 whole graham crackers
- 1/3 cup toasted wheat germ
- 2 tablespoons maple sugar
- 1/2 teaspoon ground ginger
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 1 tablespoon water
- 6 ounces low-fat lemon yogurt
- 1/3 cup low-fat cream cheese, softened
- Zest of one small lime
- 2 green or gold kiwifruit, peeled and sliced
- 1 carambola (star fruit), sliced
- 1/2 pint strawberries, sliced
- Preheat oven to 350°F. Spray a 9-inch removable-bottom tart pan or individual tart pans with nonstick cooking spray. Stir together graham-cracker crumbs, wheat germ, sugar, and ginger in a medium bowl. In a small bowl, mix together butter, oil, and water, then pour over graham cracker mixture and stir with a fork. With moist fingers, press crumb mixture onto bottom of pan and 1/4 inch up sides. Bake for 10 minutes, or until set. Cool.
- In a medium bowl, blend yogurt, cream cheese, and lime zest until smooth. Spread mixture on cooled crust and refrigerate until set, about 1 hour.
- Arrange kiwifruit, carambola, and strawberries on top of filling. Serve chilled.