In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, ¼ cup of granulated sugar, and a pinch of salt. Cut in ½ cup of cold butter until the mixture resembles coarse crumbs. Add 1 egg yolk and 2–3 tablespoons of ice water, mixing until a dough forms. Roll the dough into a circle, press it into a 9-inch tart pan, prick lightly with a fork, and pre-bake at 375°F for 15 minutes. Bake an additional 8–10 minutes until golden brown, then set aside to cool completely.

In a medium bowl, beat 8 ounces of cream cheese until smooth and creamy using an electric mixer. Gradually sift in ½ cup of powdered sugar, mixing until well combined. In a separate bowl, whip 1 cup of heavy cream to medium peaks. Gently fold the whipped cream into the cream cheese mixture along with the zest and juice of 1 lime.

Once the tart crust has cooled completely, spread the creamy filling evenly across the bottom using a spatula for a smooth finish. Slice fresh kiwi and mango and arrange them decoratively on top of the filling. Drizzle honey over the fruit and garnish with fresh mint leaves and toasted coconut flakes.

Cover the assembled Fresh Kiwi & Mango Easter Tart with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld beautifully while setting the filling.