Kiwi-Blueberry Tart - 22cm Round French Pastry

Process	Instructions
1. Prepare Shell	Prepare, crimp, dock (prick) and bake a shell. Cool and place on an 10" cardboard cake circle.
2. Spread	Using a spatula spread pastry cream up to the crimped edge of the shell.
3. Arrange	Arrange the prepared kiwis in a domino fashion around the tart. Preserve the roundness. Fill the outer edge and center with Blueberries, as pictured.
4. Glaze	Heat glaze (but not too hot) and brush onto entire tart evenly. A second coat may help hold fruit in place to ensure better cutting.
Additional Comments:	Chill until served. Shell should soften so it can be cut. Cut with a long blade in a downward stroke.

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