I need to come up with a very nice tart, sweet or savory, as an exercise for school. I've been raking my brain trying to find something that has a bit of originality (doesn't need to reinvent the wheel though), but that's going to work flavor-wise, and then work on a nice presentation. The goal is to present a tart that would make a dessert in a "fine-dining" restaurant. After much thinking, and after realizing that I have tons of Meyer lemon in my garden, I've come up with: A Meyer lemon curd tart. But with a thin layer of chocolate spreaded onto the crust before pouring the lemon curd. Then maybe use some chocolate shavings and some kiwi slices or 1/2 slices to decorate the top. I could also glaze some lemon skins (rinds?). I also thought I could make an almond or hazelnut tart crust, but I'm not sure how that would work flavor wise or if that's not just too many different flavors. I thought of a meringue top but I'm not equipped to do it properly (my gas oven is slow, doesn't have a grill, and I don't own a torch). I'm also thinking of glazing 3 or 4 Meyer lemon segments and use them to decorate the tart. What do you guys think? Does that sound like something you'd want to sink your teeth into? I don't think I've ever seen kiwis used to decorate a lemon tart - is that going to work or is that too much sour on sour? Once I'm set on the tart I'll have to think of plating. Maybe a sauce, or a Cointreau chantilly cream (although I'm not too sure of curd + cream?)... Any ideas, inspiration, comments are welcome! Thanks all.