Kiwi Tartlets in Coconut Almond Shells with Lime Whipped Cream

I discovered this recipe on The Baking Barrister's blog. I was captivated with the coconut almond shells that she had created for this recipe. They turned out to be delicate and delicious. My advice, follow the directions exactly because they are very fragile and will crumble quite easily. Enjoy! 

Ingredients for Tart Shells: 5/8 cup graham cracker crumbs 3/4 cup sweetened flaked coconut 3/8 cup sliced almonds 1/4 cup sugar 3.5 Tbsp melted butter Ingredients for Filling: 7 kiwis 1/4 cup sugar 2 tsp cornstarch 1 Tbsp. water 1 lime Ingredients for Whipped Cream: 1/2 cup heavy cream 3 Tbsp. superfine sugar 1 lime reserved kiwi seeds Directions: 1. In a food processor, blend together all of the dry ingredients for the shells. Once blended, turn processor on low and slowly add butter. Mixture will be slightly damp and resemble sand. 2. Grease a non-stick muffin tin, but do not use papers, as they will soak up the butter from the shells and dry them out. 3. In each well, add approximately 1/4 cup of the mixture. Using your fingers or a spoon, pack into the bottoms and the sides of each well. It may help to lightly oil the spoon or your fingers. 4. Bake shells for 8-10 minutes at 350F, until lightly browned. Remove from oven and let cool thoroughly in the muffin tin. Removing them before they are completely set will cause them to fall apart. 5. When completely cool, remove shells from the muffin tin. A thin, flexible knife may be of use here. At this point, lightly re-grease the muffin tin and place cool shells back in the wells. You do not want to do the second baking outside of the tin, as the shells will lose their shape. 6. While your shells are cooling, peel all of your kiwis. Slice one as thin as you can, reserving 6 slices for the top of each tartlet. Place the rest in a medium-size sauce pan. 7. Take a second kiwi and puree it. Strain through a fine sieve over the sauce pan. Reserve seeds for whipped cream. Alternatively, if you do not want seeds in your whipped cream, skip this step. 8. Add the other kiwis to the sauce pan with the leftovers from steps 6 and 7. Mash with a fork until you produce a chunky consistency. If your kiwis are ripe, this should be easy. 9. Mix cornstarch in water and add to the sauce pan. Then add 1/4 cup sugar, and the juice of 1 lime. 10. Bring kiwi mixture to a boil, lower heat and simmer for 5-6 minutes, stirring constantly. Your filling is done when it's thick and sticks to a spoon. Let cool. 10. When both filling and shells are cool, spoon filling into each shell and nuzzle in a thin slice of kiwi. Bake at 350F for 5-6 minutes, until the kiwi slices appear to be done. If need be, cover with foil. 11. Allow tarts to cool completely in the tin. If you remember to spray your tin the second time, they should be easy to remove. 12. If making whipped cream, whip the heavy cream, superfine sugar, the juice of 1 lime and the reserved kiwi seeds on high. You may add more lime juice to taste. Note: Shells will absorb moisture if left in the fridge, so I suggest covered in plastic wrap on a plate left on your counter for no more than 2 days. If you want to make them ahead of time, make the filling (store in fridge) and complete the first baking for the tart shells (store on counter), and about two hours before serving, fill the shells and do the final baking