In a mixing bowl, combine all-purpose flour and powdered sugar. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add a large egg, mixing until a dough forms. Shape the dough into a ball, wrap in plastic, and chill in the refrigerator for 1 hour.

Once chilled, roll out the dough on a lightly floured surface to about ¼ inch thick. Cut into rounds to fit mini tart shells, pressing gently into the bottom and sides. Chill again for 1 hour. Preheat your oven to 325°F (163°C). Bake the tart shells for 12 minutes with weights, then remove weights and bake for an additional 8-10 minutes until golden and set. Allow to cool completely.

In a medium saucepan, whisk together fresh kiwi juice, egg yolks, a whole egg, granulated sugar, lime juice, and lime zest. Cook over medium heat for 15 minutes, stirring frequently, until thickened and it coats the back of a spoon. Remove from heat, add butter, and stir until melted. Let the curd cool slightly before use.

Gently spoon the warm kiwi lime curd into the cooled mini tart shells. Make sure each shell is filled evenly for a consistent presentation. Once filled, place the tarts in the refrigerator to chill for 2 hours.

Before serving your delightful kiwi lime tarts, garnish with fresh kiwi slices for a beautiful and refreshing finish.