Kiwi Chia Tart

Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.

With the mixer running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.

Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours. When ready to bake, preheat the oven to 350°F.

Roll out on a floured surface or between two sheets of plastic (I cut up plastic from random stuff like packing material or cereal bags and wash them) into a 12-inch circle. Transfer to the 9-inch tart pan and trim edges using a paring knife. If using plastic, you may find it easier to remove the plastic after popping it in the freezer for 5-10 minutes.

Prick tart base with fork. Place a circle of parchment on top of tart and fill with pie weights or dried beans or rice. Chill dough in the freezer for at least 20 minutes before baking.

Bake for 20-30 minutes. This dough will not take on a lot of color. Remove weights and parchment and return to the oven if the middle is still not done.

Let cool completely. Melt white chocolate and brush the tart bottom. This will prevent a soggy bottom. Chill until chocolate is set.

Add chia seeds, lemon juice, a pinch of salt and green food coloring, if desired. Stir and heat an additional 5 minutes before removing from heat and storing in a heatproof bowl in the refrigerator until ready to use.

Add just a tiny bit of green food coloring to make the lightest, almost white shade for the center of the kiwi. Remove ½ cup to a squeeze bottle or piping bag.

Add a bit more coloring to make the medium green shade and remove all but ¼ cup of the ganache to a squeeze bottle or piping bag.

Finally, mix in more coloring to make the darkest of the greens. Set aside in a piping bag or squeeze bottle.

Pipe the medium green shade all over the surface of the tart over the kiwi chia jam, all the way to the edges. You may not use all of it. Do not overfill.

Pipe a circle of the lightest cream shade of ganache in the center of the tart. It is ok if it is not a perfect circle. Most kiwi middles are not perfect circles.

Pipe a thin line of the darkest green around the outside of the cream-colored ganache middle circle. Pipe another thin line of the darkest green around the outside of the middle green, to meet the crust.

Using a cake tester or toothpick, drag lines from the cream-colored middle through the dark green inside ring to the medium green area. Now go the opposite direction to bring some of the dark green into the cream-colored middle.

Add additional dark green lines in a radial pattern as you see fit.

Finally, sprinkle chia seeds around the dark green middle ring to represent kiwi seeds.

Chill at least 1 hour to fully set the ganache before slicing and serving.