0. For the cream: Dissolve the cornstarch in a small saucepan with a little coconut milk to eliminate any lumps. Then, slowly pour in the remaining milk, add the granulated sugar, lime juice, and zest, and place everything on the stove. Cook the cream over medium heat, stirring constantly with a spatula, until it boils. Then, turn off the heat and immediately transfer the cream to a bowl, cover it with plastic wrap, keeping it in direct contact with the surface, and let it cool, first to room temperature and then in the refrigerator for at least 3 hours.

1. For the pastry: Mix the flours, baking powder, vanilla, and salt in a bowl. In a second bowl, dissolve the brown sugar in the water, add the seed oil, and pour it over the dry ingredients, kneading everything together by hand until the dough is perfectly smooth. Let it rest for about twenty minutes, wrapped in plastic wrap. Roll out the pastry between two sheets of parchment paper using a rolling pin until it's large enough to line the cake pan, then transfer it to the pan, using the parchment paper as a guide. Trim any excess dough from the edges, prick the bottom with a fork, and cover with a sheet of parchment paper, scattering dried beans or ceramic blind baking marbles over the top. Bake the tart base in a convection oven at 180°C for 25 minutes. Remove from the oven and let cool completely.

2. Fill the shortcrust pastry shell with the coconut cream and decorate the surface with the kiwis cut into moderately thick slices, then serve your tart cut into slices.