Place 4 individual pastry rings, buttered and floured, on a baking sheet lined with greaseproof paper. Roll out the shortcrust pastry thinly, and cut out 4 discs of the same diameter as the rings. Cut the remaining pastry into wide strips.
Place the pastry bases inside the rings, then line the sides with the pastry strips. Seal the base and sides together using your fingertips.
Cut off any protruding excess pastry. Put in the fridge for 20 minutes.
Pre-heat the oven to 180 °C and bake the tartlet bases for 12 to 15 minutes. Allow to cool before removing from the rings.
Make the cream. Bring the cream to the boil. Add the pistachio paste and mix.
Whisk the eggs and yolk together with the sugar. Incorporate the sieved flour and cornflour. Pour the milk and cream mixture into the eggs while whisking, then return the cream to the saucepan. Simmer on a low heat, stirring constantly, until the mixture starts to bubble.
Fill the tartlets with the cream. Allow to cool, then place in the fridge for 1 hour.
Peel the kiwis and slice them into fine rounds. Arrange them attractively on top of the tartlets. Pour on a trickle of honey, decorate with flowers and serve.