Mango-Blueberry Tart

Preheat oven to 450 degrees F. Stir together flour and salt in a medium bowl. Add oil and milk all at once. Stir gently with a fork. Form into a ball. On a well-floured surface, slightly flatten the dough. Roll from the center to the edge into an 11-inch circle. To transfer, wrap the pastry circle around the rolling pin. Unroll into a 9-inch tart pan with a removable bottom. Ease the pastry into the pan without stretching. Press the pastry into the fluted side of the tart pan, trimming the pastry as needed. Line the pastry with a double thickness of foil. Bake for 8 minutes. Remove the foil. Bake for about 5 minutes more or until golden brown. Cool on a wire rack.

Meanwhile, combine tofu, yogurt, lemon curd, lemon peel, and vanilla in a food processor. Cover and process until smooth, scraping sides as necessary.

Spread the filling into the cooled pastry. Top with blueberries, mango, and kiwis. Cover loosely and chill for 2 to 4 hours.