John Myers
Kiwi Buttermilk Tart
The perfect kiwi buttermilk tart recipe with a picture and simple step-by-step instructions.
cream
- 1 tbsp Hot water
- 50 g Cane sugar
- 1 pinch Salt
- 1 Msp Baking powder
- 60 g Spelled flour
- 500 ml Buttermilk
- 250 ml Rama Cremefine for whipping
- 1 Pc. Lemon untreated
- 400 g Kiwi fruit fresh
- 2 Pc. Kiwi fresh
- 5 leaf Gelatin
- Preheat the oven to 180 °. Beat the eggs with 50 g sugar, 1 tablespoon hot water and a pinch of salt to a thick cream. Mix the flour and baking powder and stir in. Line a springform pan with baking paper, grease the edge. Pour in the dough and smooth it out. Bake on the middle rack for about 12 minutes. Take out, turn out onto a wire rack and let cool down. Remove the baking paper from the cooled cake base. In the meantime, soak the gelatine in cold water for 5 minutes. Wash the lemon with hot water, rub dry and finely grate the peel of half a lemon. Then squeeze out the gelatine and heat it in a saucepan while stirring until it has dissolved. First stir in 4 tablespoons of buttermilk, then the remaining buttermilk, lemon zest and the remaining sugar into the gelatine. Keep the cream in a cool place until it starts to set. Whip the cream until stiff and fold into the cream. Fold the cut kiwi into the buttermilk cream. Put on the sponge cake and smooth out, spread the kiwi slices on top. Chill the cake for at least 2 hours or overnight. Decorate according to your mood. TIP you can use any fruit depending on your taste.
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