This recipe always gets my tropical tastebuds excited.
1 cup sugar
5 egg yolks
2/3 cup flour
2 cups hot scalded milk
1 tablespoon unsalted butter
2 tablespoons vanilla extract
10 Kiwis peeled
1 1/4 cups heavy cream
3 tablespoons grated lime zest
81/2 inch of puff pastry squares, baked according to instructions
To make the cream, beat the sugar into the eg yolks for about 3 minutes until the mixture is pale yellow and forms a ribbon as it falls from the beater. Pour in the milk in a low stream beating constantly. Transfer the mixture to a nonreactive saucepan and mixture to a boil while continuing to beat until it is smooth. Lower the heat and continue stirring for 3 minutes. Remove from the pan and beat in butter and vanilla. Fold the whipped cream into the pastry cream use a lime zester to add lime to the cream and the juice of one lime.
For the kiwi sauce:
Puree eight of the kiwis in a blender or food processor and strain out the seeds. Chill the puree.
To assemble the dessert, pour some of the kiwi sauce onto each dish, cut the pastry squares in half horizontally and fill them with the lime pastry cream. Place them on the beds of kiwi sauce. Slice the remaining kiwis and garnish the plates with kiwi slices and lime zest.