• RedMan Plain Flour | 1242 | 150g
• RedMan Icing Sugar | 9793 | 40g
• Deltasal Fine Sea Salt | 58415 | 1/4tsp
• RedMan Unsalted Butter, softened | 68328 | 85g
• Egg Yolk, large | --- | 1pc

Filling
• Royal Victoria Cream Cheese | 67061 | 230g
• RedMan Fine Sugar | 1416 | 100g
• Eggs, Large | --- | 2 Nos.
• Millac Heavy Whipping Cream | 1917 | 115g
• Madagascar Vanilla Extract | 53733 | 1/4tsp
• Fresh Lemon Zest | --- | 1pc

Topping
• Kiwi Fruits, sliced | --- | 2pcs
• Blueberries | --- | 400g
• Darbo Apricot Jam | 108899 | 3tbsp
• Water | --- | 2tbsp

1. To make the crust: Whisk together the flour, sugar, and salt. Mix in the butter until evenly crumbly.
2. Add the egg yolk, mixing till the mixture holds together when squeezed.
3. Press the dough into a 9" tart pan, pushing firmly up the sides. Prick the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.
4. Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges. Remove from the oven.
5. Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges. Remove from the oven.
6. Mix in the eggs one at time, then the cream, Fiori, and zest.
7. Pour the filling into the baked crust. Reduce the oven heat to 350°F. Bake for 20 to 25 minutes, till the tart is nearly set; a small spot in the middle will remain soft-looking.
8. Remove from the oven, and cool at room temperature for 1 hour; then refrigerate till ready to serve.
9. Just before serving, top the tart with fresh fruit; berries are particularly nice. For a pretty finishing glaze, brush the fruit with jam or preserves that have been thinned with water, heated gently, and strained to remove the solids. Or simply brush with warmed jelly; no need to thin or strain it.
10. Storage information: Store the tart, well wrapped, in the refrigerator for a couple of days; we don't advise freezing it.