KIWI PIE

Prepare the dough: mix the flour, salt and oil until the texture resembles breadcrumbs.

Add the beaten egg and mix well to form a dough.

Wrap the dough in greaseproof paper and leave to rest in the fridge for an hour. 

Preheat the oven to 180°C. Roll out the pastry and place in a mould approximately 24 cm in diameter.

Place the pastry in the freezer for 10 minutes before placing a second sheet of greaseproof paper on top and baking balls.

Place in the oven without the filling for 10 to 15 minutes.

While the base is in the oven, peel the kiwis and cut into thin slices. Remove the baking balls and greaseproof paper from the pastry and bake for a further 10 minutes.

Once the base is cooked and cooled, top with the crème pâtissière and garnish with the kiwifruit and mint leaves.

Leave to cool for 30 minutes before serving.