For the pastry, mix the flour, sugar,
salt and baking powder. Add the butter and rub in. Mix in the egg yolk
and cream to bind the pastry. Wrap and chill for 30 minutes.
Preheat the oven 220oC/425oF/Gas
7. On a lightly floured surface, roll out the dough to a 3mm thickness.
Use to line a 23cm spring form tin. Prick the pastry all over with a
fork. Line with crumpled greaseproof paper and fill with dried beans.
Bake for 10 minutes. Remove the paper and beans and bake for another 6-8
minutes. Remove the paper and beans and bake for another 6-8 minutes
until golden. Reduce the oven temperature to 180oC/350oF/Gas
Mix the almonds with 15ml of the
sugar. Beat the ricotta until creamy then add the cream, egg, yolks,
remaining sugar, flour, salt, rum, lemon rind and 30ml lemon juice.
Beat, add the almonds and mix. Pour into pastry case and bake for 1
hour, until golden. Cool and chill. Mix the honey and remaining lemon
juice. Halve the kiwis lengthwise the slice. Arrange over tart and brush
with honey glaze.