In a bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Add egg yolk and cold water, mixing until the dough comes together.
Press the dough into tartlet pans or muffin tins. Chill in the fridge for 30 minutes.
Blind Bake:
Preheat the oven to 350°F (175°C).
Line the crusts with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes, then remove weights and bake for another 5 minutes until lightly golden. Let cool.
Make the Lemon Filling:
Whisk together lemon juice, lemon zest, sugar, and eggs until smooth.
Gradually stir in melted butter.
Bake the Tartlets:
Pour the lemon filling into the cooled crusts.
Bake for 12–15 minutes, until the filling is set but still slightly jiggly in the center. Let cool completely.
Top with Kiwi:
Arrange kiwi slices on top of each tartlet in a decorative pattern.
Optionally, dust with powdered sugar before serving for an elegant finish.
Serving and Storage Tips
