Kiwi Ricotta Cheese Tart Lemon Almond Crust

 for the filling

2 Tbsp ground, blanched almonds

½ cup superfine sugar 

2 cups ricotta cheese

1 cup greek yogurt

1 egg

1 egg yolk

1 tablespoon corn flour

1 pinch salt

1 Tbsp rum

1 Tbsp lemon juice (for the glaze)

¼ cup honey (for the glaze)

5 kiwi fruits (for the top)

for the pastry

1 cup almond meal

1½ cups plain flour

⅓ cup sugar

1¼ sticks salted butter, cold in pieces

Place almond meal, flour and sugar in a bowl and mix. Add the butter and work it into the flower with your fingers. The result should be grainy. Add egg and lemon zest and fast work the  doughy together. If it seems dry, just add a few tablespoons iced water. Wrap in plastic and let it rest in the fridge for at least 1 hour. On a lightly floured surface, roll out the dough to a thin crust and transfer to a 9 inch pie pan. Crimp edges. Use a fork to prick the bottom with

 Bake at 375°F for about 10 minutes.

 Reduce the heat to 350°F.

With an electric mixer, beat the ricotta until creamy. Add the yogurt, egg, yolk, sugar, corn flour, salt and rum. Beat to combine. Stir in the ground almonds until well blended.

  Pour into the shell and bake until golden, about 1 hour. Let cool, then chill, loosely covered for 2-3 hours. Unmold and place on a serving plate.

  Combine the honey and the lemon juice for the glaze, set aside.

 Peel the kiwis. Halve them lengthwise, then cut horizontally into ¼ inch slices. Arrange slices in rows across the top of the tart. Just before serving brush with honey glaze.