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1
Blend flour, sugar and salt in processor.
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2
Add butter.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Add 1 tablespoon ice water and blend until moist clumps form.
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5
Add more water by teaspoonfuls if dough is dry.
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6
Transfer dough to floured surface.
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7
Gently knead nuts into dough.
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8
Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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9
Freeze crust 20 minutes.
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10
Preheat oven to 375F.
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11
Line crust with foil; fill with dried beans or pie weights.
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12
Bake crust until sides begin to set, about 15 minutes.
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13
Remove foil and beans.
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14
Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer.
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15
Cool crust completely.
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16
Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy.
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17
Beat whipping cream in medium bowl until firm peaks form.
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18
Fold into cream cheese mixture.
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19
Spoon filling into crust; smooth top with knife.
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20
Refrigerate until firm, at least 2 hours.
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21
Arrange kiwis in concentric circles atop filling, overlapping slightly.
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22
(Can be prepared up to 4 hours ahead.
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23
Cover with plastic and refrigerate.)
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24
Cut tart into wedges and serve.
