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Kiwi and Almond Cream Tart with a Quely María biscuit base



For the base

Melt the butter and add it to the Quely María biscuit crumbs combining them into a pastry-like mixture. Set aside.

Lay the mixture on the base and round the sides of the mould.

Put aside a little of this biscuit-pastry to place on top of the tart later on.

For the cream

Whip the butter together with the almonds and the icing sugar.

When this has started to thicken, add the cream and brandy and then continue whipping until it is thick.

For the kiwi

Peel the kiwis.

Set three aside for the tart, mash the remaining kiwi with a few drops of lemon juice and set aside.

Pour a layer of the cream over the Quely María biscuit-pastry base of the tart.

Then place the sliced kiwis in rows on the cream so that when cutting the tart the slices are visible.

Next, pour in more cream to cover the kiwi slices and cover it all with the Quely María biscuit-pastry that was put aside earlier.

Cover with cling film and put into the fridge for 24 hours.

Assembly of the dessert

Cut a slice of the kiwi tart, put it on a plate, and add a little of the kiwi sauce, decorating it with the sprigs of redcurrant and peppermint.

Products Quely used in this recipe:

Receta Quely

For the base

  • 45 g. butter
  • 100 g. crumbled Quely María biscuits
  • 1 rectangular mould

For the cream

  • 250 g. ground almonds
  • 250 g,. butter
  • 200 g. icing sugar
  • 20 ml. cream
  • 20 ml. brandy

For the kiwi

  • 4 kiwis
  • ½ lemon

For the decoration

  • 4 sprigs of redcurrant
  • 4 sprigs of peppermint

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