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1
For the crusts: Sift the flour and salt into the bowl of a food processor.
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2
Add the butter and pulse while drizzling enough of the ice water through the feed tube to allow the dough to come together.
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3
Divide the pastry into 6 disks, cover, and let rest in the refrigerator for 30 minutes.
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4
Preheat oven to 375 degrees F.
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5
Butter 6 (4 to 5-inch) flan pans with removable bottoms.
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6
Roll each disk of dough out 1 at a time on a lightly floured surface and place in pans.
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7
Line the base of each pastry shell with parchment paper and top with pastry weights.
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8
Blind bake for 25 minutes.
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9
Remove the weights and parchment and prick the base of the pastry to prevent bubbling.
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10
Place back in the oven for another 5 minutes to allow the base of the pie shell to dry out.
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11
Remove from oven and let cool.
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12
Reduce oven temperature to 325 degrees F.
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13
For the filling: While the par-baked crusts are cooling, heat the coconut milk over medium heat in a small saucepan.
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14
Stir in the sugar and salt until dissolved.
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15
Make a slurry by gradually whisking 2 tablespoons water into a separate small bowl containing the starch.
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16
Then gradually whisk the slurry into the pot of coconut mixture.
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17
Reduce heat to low to let the flavors integrate and to thicken.
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18
Fill the pastry shells 3/4 full with even amounts of the coconut filling.
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19
Place on a foil-lined baking sheet to catch drips, and bake until a knife inserted in the center comes out clean, about 35 to 45 minutes.
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20
Remove from oven and allow to cool completely.
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21
Serve at room temperature or chilled, topped with diced kiwi.
