Tart with white chocolate namelaka and red kiwis

• 350 g of wholemeal flour
• 100 g of butter
• 125 g of raw cane sugar or fine if you prefer
• 2 eggs
• organic lemon (the grated peel of half)
• a teaspoon of vanilla extract
• a pinch of bicarbonate

INGREDIENTS (for the namelaka recipe by Luca Montersino)

• 340 g of white chocolate
• 400 ml of fresh cream
• 200 ml of whole milk
• 10 g of acacia honey
• 8 g of gelatin sheets
• 6 kiwis, I used the red Jingold ones and the currants, but you can use the fruit you prefer. Raspberries with white chocolate are perfect for example.

• Prepare the wholemeal shortcrust pastry. Knead all the ingredients quickly until you obtain a smooth shortcrust pastry (you can use the planetary mixer with the leaf).
• Form a loaf with the wholemeal shortcrust pastry and wrap it in cling film. Refrigerate for at least an hour (I prepared it the day before). After rolling it out in the mould, prick the bottom and blind bake it.
• Prepare the namelaka cream: break the white chocolate into pieces and melt it in a bain-marie. Soak the gelatin sheets in cold water.
• Heat the milk, add the honey and the squeezed gelatine, stirring.
• Pour 1/3 of it on the white chocolate and mix. Pour another third and mix and finally the remaining part.
• Add the fresh liquid cream and mix well.
• Emulsify with the immersion blender for a minute without moving it (it must not form bubbles...we are not interested in incorporating air).
• Using a spoon, make a zigzag in the cream, cover with cling film and leave to rest in the fridge overnight.
• The next day, whip it up and fill the shortcrust pastry shell. Level it well and leave it to compact in the refrigerator.
• Using your favorite fruit, decorate the top of the tart.