Native to China, the kiwi fruit was at first named the Chinese gooseberry. It came to New Zealand in 1906 and was renamed after the national bird.
Put the coconut biscuits in a food processor. Process into fine crumbs then transfer to a bowl. Melt butter in a pan, then stir into the crumbs. Press the mixture into the base of a 33/9cm 13/3 in tranche tin.
In a bowl, mix the cream cheese, yogurt and sugar until smooth. spread the mixture evenly over the biscuit base. Chill for 20 minutes.
Meanwhile, hull and slice the strawberries. Finely peel each kiwi fruit with a sharp knife. Then cut into thick slices. Cut each slice in half. Carefully arrange all the sliced fruit on top of the chilled base.
If you don't already have a tranche tin, you can make the delicious tart in an 18cm/7in round flan tin instead.
Serve the superb summer dessert as the finale to a meal of barbecued chicken and vegetable kebabs, boiled white rice or new potatoes and a green salad.
If you cant find any coconut ring biscuits in the supermarket, use digestive biscuits instead.
