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1
Preheat the oven to 180 degrees C.
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2
Sift the flour in a large bowl.
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3
Cut the butter in small cubes, then add it to the flour and rub it in with your fingertips until it resembles breadcrumbs.
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4
Add the icing sugar and milk and knead the dough into a ball.
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5
Cover the bowl with clingfilm and refrigerate for 30 minutes.
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6
Transfer the dough to the working surface and use a rolling pin to roll the dough into an approximately 1/4 cm thickness.
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7
Carefully roll it around the pin, then line 2 tart tins, pressing gently around the edges and the base.
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8
Cover with baking sheet, then fill the tart tins with ceramic baking beans. This will prevent the dough from shrinking in the oven.
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9
Bake for 20 minutes, then remove the sheet and ceramic baking beans and bake for a further 5 minutes.
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10
Set aside to cool.
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11
To make the filling, add the heavy cream to a bowl, mix in the eggs, sift in the icing sugar and add the vanilla essence. Mix well.
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12
Fill the 2 pastries with the cream mixture, then bake for 10-15 minutes until the cream is set and firm to touch.
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13
Remove from the oven and leave to cool completely.
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14
Decorate with kiwi.
