For the cream:
For serving:
To the bowl of the mixer, add all ingredients; the flour, butter, egg yolk, salt and water.
Beat on low speed using the dough hook attachment to combine into a smooth dough.
Remove the dough from the mixer, place it on a clean and dry counter and knead it using your palm, moving from the center of the dough and outwards.
Continue to knead for 5-6 minutes and then wrap the dough in plastic wrap and put the dough in the refrigerator to rest for 25-30 minutes.
Next, roll out the dough on a clean surface with a rolling pin, sprinkled with a bit of flour to prevent the dough from sticking.
Carefully spread the dough in the tart dish, pinching the edges of the dough inwards for a nice finish.
Bake in a preheated oven at 200ο C for 35-40 minutes, first placing a piece of parchment paper on the surface, weighed down with some beans to prevent the dough from rising.
Once the tart is ready remove it from the oven and allow it to cool.
For the strawberry sauce, put the strawberries with the crystal sugar in a blender or use an immersion blender to puree.
For the cream, put the fresh cream cheese, the powdered sugar and vanilla extract in the mixer and using the wire whisk attachment, beat until smooth.
Add the cream and continue to beat until fluffy.
Spoon the cream over the tart making waves in the cream with the back of the spoon.
On a cutting board and using a sharp knife, peel and slice the kiwis into thin slices and slice the strawberries into quarters.
Pour the strawberry sauce over the tart, garnish with the fresh fruit and serve.
