Kiwis (or kiwifruit) are available year-round in most markets, so this is a good fruit-based dessert to have in your repertoire no matter what the season. The luscious filling is similar to cheesecake. If you wish, you can substitute graham crackers or sweet pastry for the cookie crust.
ginger snaps or shortbread cookies (1-1/2 cups of crumbs)
melted unsalted butter
cream cheese (softened)
(packed) light brown sugar
pure vanilla extract
unbleached all-purpose flour
kiwis (peeled and sliced 1/8 inch thick)
Position a rack in the center of the oven and preheat to 325 degrees F.
Finely crush the cookies in a food processor or in a plastic bag with a rolling pin. Add the butter and sugar, and stir to combine. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable rim. Set aside.
In the bowl of an electric mixer, combine the cream cheese, sugar, and vanilla. Beat on low speed until smooth. Add the eggs, one at a time, and beat on medium speed until smooth. Add the salt and flour on low speed and mix until combined.
Place the tart pan on a rimmed baking sheet. Carefully pour the filling into the pan and transfer to the oven. Bake until the filling is just set in the center, 35 to 45 minutes. Remove the baking sheet from the oven and set it on a wire rack. Let the tart cool to room temperature, then refrigerate until completely cold, at least 2 hours or overnight.
To serve, remove the rim from the tart. Arrange the slices of kiwi in concentric circles over the top, overlapping the slices slightly. Refrigerate if not serving immediately.