Fresh Kiwi and Fromage Blanc Tart

Steps

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1. 1
   In a food processor, combine flour, fleur de sel, and blond sugar. Add cold butter without overmixing—leave small butter pieces intact to create a flaky texture. Gradually add ice-cold water while mixing until the mixture resembles coarse crumbs, then form into a ball. Since all ingredients were chilled, no further refrigeration is needed before rolling out.
   ▶ ≈0:27
2. 2
   Fold the dough into quarters and transfer it to a perforated tart pan. Gently press the dough with your fingers to adhere it to the pan's sides, then roll a rolling pin over the top to trim excess dough. Save the scraps to make tartlets or freeze for later use.
   ▶ ≈1:08
3. 3
   Scrape the vanilla seeds from the pod and place them in a bowl. Add the heavy crème fraîche and stir to combine the vanilla seeds evenly. Add the sugar and cornstarch, then crack in the eggs and mix thoroughly until smooth. Finally fold in the fromage blanc, stirring from the center outward until the entire mixture is completely homogeneous.
   ▶ ≈1:38
4. 4
   Pour the fromage blanc mixture over the tart crust. Bake in a preheated 180°C (356°F) oven for 35–40 minutes until the top is golden brown and begins to crack slightly. Check that the pastry edges are also well-baked and golden.
   ▶ ≈2:24
5. 5
   Allow the baked tart to cool completely before adding the garnish. This is essential to maintain the contrast between the warm filling and fresh, chilled toppings.
   ▶ ≈2:37
6. 6
   Make the kiwi coulis using the ripest kiwis: chop the kiwi flesh into pieces, add a teaspoon of lemon juice, and blend with an immersion blender until smooth and creamy. Spread the coulis evenly over the cooled tart surface.
   ▶ ≈2:51
7. 7
   Cut the remaining kiwis in half, then slice them into thin half-slices. Arrange them overlapping on the tart like rose petals to create a beautiful decorative rosette. Finish by lightly dusting powdered sugar over the fromage blanc portion for contrast.
   ▶ ≈4:34