Preheat your oven to 350°F (180°C). In a mixing bowl, whisk together the all-purpose flour, salt, and baking powder until well combined. In another bowl, mix the lime zest, water, oil, and sugar until fragrant. Gradually combine the wet and dry ingredients, mixing until a dough forms. Press the dough evenly into a tart pan and bake for 18 minutes or until it’s lightly golden. Allow it to cool for 15 minutes.

While your crust cools, prepare the coconut-infused custard. In a saucepan, whisk together the coconut milk, soy milk, sugar, vanilla extract, turmeric, and cornstarch until smooth. Set the saucepan over medium heat, stirring constantly as the mixture warms. Cook until it thickens to a creamy custard consistency, about 5-7 minutes. Remove it from heat and let it cool slightly before assembling the tart.

Once the custard has cooled a bit, gently pour it into the cooled tart crust, spreading it evenly with a spatula. Slice fresh kiwis and artistically arrange the slices on top of the custard.

After assembling the tart, cover it and chill in the refrigerator for a few hours. When ready to serve, garnish with mint leaves or powdered sugar. Slice into wedges and enjoy your refreshing Kiwi Tart.