The kiwifruit which has also been known as the Chinese gooseberry is an edible berry that grows on a woody vine. The most common kiwifruit is oval and about the size of a large hen's egg. The outside of the fruit is fibrous dull brown and the flesh is bright or golden green. As all berries there are tiny black, edible seeds. The fruit is soft in nature and sweet with a flavor of its own. Several countries including Italy, New Zealand, Chile, Greece, and France raise kiwifruits
1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
6 oz cream cheese, softened slightly
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
4 firm-ripe kiwifruit, peeled and thinly sliced
Put oven rack in middle position and preheat oven to 450°F.
Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
Spread cream cheese filling in cooled shell and top with kiwifruit slices.recipe source here