Lemon Tart with Kiwi and Fresh Berries

My brother worked as a cook at a local restaurant and found his love for making good food. He made this tart not long before he left to serve a church mission in Ukraine.  We hope he makes another one as soon as he gets home.

Lemon Tart with Kiwi and Fresh Berries from Dierbergs.com
"This creamy lemon tart is a show-stopper. Make it the day before guests arrive, then top with fruit just before serving."- Dierbergs Grocery and School of Cooking

Ingredients

My brother and his lemon tart

Crust
1 1/4 cups Dierbergs flour
1/3 cup Dierbergs powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup Dierbergs butter, melted

Filling
3/4 cup Dierbergs granulated sugar
1/4 cup cornstarch
3/4 cup water
1 tablespoon Dierbergs butter
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
5 large Dierbergs egg yolks
1 package (3 ounces) cream cheese, cubed and softened
3 kiwi fruit, peeled and thinly sliced
1 1/2 cups fresh berries (blueberries, blackberries, raspberries)
Dierbergs powdered sugar

For crust:
In large bowl, stir together flour, powdered sugar, and vanilla until well mixed. Stir in melted butter until well combined. Press crust into bottom and up sides of 9-inch tart pan with removable bottom. Pierce bottom of crust with fork. Bake in 350°F. oven until light golden brown, about 20 to 25 minutes. Cool completely on wire rack.

For filling:
In large microwave-safe bowl, whisk together granulated sugar and cornstarch. Gradually whisk in water. Microwave (high) for 3 minutes, stirring every minute, until sugar dissolves and mixture thickens. Add butter, lemon peel, and juice; stir until well mixed. In medium bowl, whisk egg yolks until well blended; slowly whisk in some of the hot sugar mixture. Whisk egg mixture back into hot sugar mixture. Microwave (high) until mixture comes to a boil and coats back of spoon, about 1 minute. Whisk in cream cheese. Spread filling in prepared tart crust. Cover and chill several hours or overnight.

To serve: Arrange kiwi slices around outside edge of tart. In medium bowl, gently combine berries. Arrange berries in center of tart. Remove ring from pan and cut into wedges. Dust with powdered sugar just before serving.

Makes 8 servings