🎨 COLOR CODE
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Dominant: 🟢 Green
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Accent: ⚪ Cream • 🟫 Beige
THE F.L.A.V.R. (ROLE DISCIPLINE)
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Me Myself & Lime® Organic Seasonings
→ citrus-herb brightness + kiwi echo, used sparingly -
Me Myself & Lime® Organic Agave
→ clean sweetness + lime lift without dulling green
No vanilla. No extra fruit. Kiwi leads.
🧾 INGREDIENTS (COLOR-FIRST)
🟢 KIWI BASE
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6–7 ripe kiwis, peeled
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Me Myself & Lime® Organic Seasonings
⚪ CREAM FILLING
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8 oz cream cheese or mascarpone, room temp
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⅓ cup Me Myself & Lime® Organic Agave
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Zest of 1 lime
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2 tbsp fresh lime juice
🟫 STRUCTURE
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1 pre-baked tart shell (shortcrust or graham-style), fully cooled
🟢 TOPPING
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2–3 kiwis, thinly sliced (for spiral or rows)
👩🏽🍳 STEP 1: BUILD THE TART (GREEN-FIRST METHOD)
PURÉE THE KIWI
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Blend peeled kiwis until completely smooth.
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Strain if seeds are heavy (optional).
Color check: electric green.
If it looks dull, the fruit was underripe or overworked.
👩🏽🍳 STEP 2: MAKE THE FILLING
In a bowl, whip gently:
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Cream cheese or mascarpone
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Me Myself & Lime® Organic Agave
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Lime zest + juice
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¼–½ tsp Me Myself & Lime® Organic Seasonings
Fold in kiwi purée by hand, slowly.
Texture check: silky, spoonable, glossy.
Do not aerate. Do not overmix.
👩🏽🍳 STEP 3: ASSEMBLE + SET
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Pour filling into cooled tart shell.
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Smooth the surface clean.
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Arrange kiwi slices in a tight spiral or clean rows.
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Press lightly so slices set into the surface.
SET: Chill at least 3 hours, ideally 4–6 hours.
This locks the green and firms the cut.
🍽️ STEP 4: FINISH & SERVE (COLOR CHECK)
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Optional micro-dust of Me Myself & Lime® Seasonings at the center only.
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Slice with a hot, clean knife for sharp edges.
🎨 STEP 5: FINAL COLOR READ
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Filling: vibrant green
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Top: glossy kiwi sheen
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Crust: calm beige frame
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Cream: visible only at the edge
If the filling looks pale, chill longer or reduce dairy next round.
🔐 CBC TART RULE
Green desserts demand restraint.
Too much cream steals the color.