1 1/2 c. all-purpose flour, sifted
1/4 c. granulated sugar
1/4 lb. (1 stick) sweet butter, softened
1 egg

FILLING:

2 lb. skim-milk ricotta cheese
1/2 c. granulated sugar
3 egg yolks
1 whole egg
1 c. heavy cream
1/4 c. finely ground hazelnuts
2 tbsp. light rum
2 tbsp. lemon juice
1/8 tsp. salt

TOPPING:

1/2 c. light honey
1 tsp. lemon juice
4 ripe kiwis

PAN:

9" springform pan

Shell: In a large bowl combine the flour, sugar, butter and egg. Blend well with fingers, fork, or pastry blender. Form the dough into a ball, knead lightly with the heel of the hand against a smooth surface for a few seconds, then reform it into a ball. Wrap it in wax paper and chill in the refrigerator for 1 hour. When chilled, roll out the dough on a floured surface until 1/8 inch thick. Fit the dough into the springform pan, pressing it 2 inches up the sides of the pan and crimping the edge decoratively. Prick the bottom of the shell with a fork and chill in the freezer or refrigerator for 30 minutes.

Next, line the shell with wax paper, fill it with uncooked rice or dried beans and bake it in a preheated 350 degree oven for 10 minutes. Carefully remove the rice and wax paper and return the shell to the oven for another 10-15 minutes. Transfer the pan to a wire rack and allow to cool completely.

Filling: In a large bowl beat the ricotta cheese, sugar and egg yolks until very smooth. Add the whole egg, heavy cream, hazelnuts, rum, lemon juice and salt; continue to beat until very smooth and creamy. Pour the mixture into the cooled shell and bake in a preheated 350 degree oven for 1 hour. Transfer the cake to a wire rack and let cool thoroughly. Carefully remove the sides of the springform pan and transfer the cake to a serving dish.

Topping: In a small mixing bowl, combine the honey and lemon juice. Peel the kiwis, then halve them lengthwise and cut again crosswise into 1/4 inch slices. Arrange the kiwi slices decoratively on top of the cake, and just before serving, brush them with the honey to form a glaze. For best results, refrigerate overnight and then remove from the refrigerator at least 2 hours before serving.