Mix the flour with the oil, the water a little salt until the dough is smooth. Wrap in cling film and leave to rest in the fridge for 1 hour.
Roll out the dough to the thickness of 3 mm, line eight non-stick small moulds and bake blind at 170 ° C for 15 minutes.
Peel the kiwis and blend.
Fill the cooled tartelettes with shavings of Grana Padano, the mashed kiwi and dechourte with the raspberries.
Serve with ham slices on the side.
80 min
