Prepare the Coconut Milk Pastry Cream as per instructions up to 5 days before assembling the Fresh Fruit Tarts.

Prepare the Almond-Coconut Tart Crust as per the recipe. They can be made several days ahead of time and kept in an airtight container in the refrigerator.

To assemble the Fresh Fruit Tarts: Remove the cold pastry cream from the refrigerator and give it a good stir. Set aside. Line the tart shells in a line on a baking sheet - I had two rows of three.

Wash and dry the fruit. Cut both ends off of each kiwi and peel the thin skin with a sharp paring knife. Cut each kiwi in half lengthwise making sure that the half moon shape will be more round than flat. Slice each half the kiwi into 8-12 thin slices.

Put ⅓ cup of pastry cream in each tart shell and smooth with the back of a spoon. Each tart will get ½ of a kiwi - arrange it how you like, I did mine in a fan that spanned about ½ of the circumference.

Place the blackberry in the middle with the three raspberries next-to and around it. Pile the blueberries in the remaining space.

Serve.