For these kiwi pastries start making the base, read the recipe of ‘shortbread’.
Then make the pastry cream following this recipe: (for 1 kg);
supplies; 140 g sugar 500 ml lactose-free milk, 6 egg yolks, corn or rice flour, 1 vanilla pod.

Take a saucepan with the milk and heat it up slowly.
Cut the vanilla bean in half lengthwise and scrape with the tip of a knife the seeds out of it. Put them in the milk.
Bring the mixture to a boil, remove it from the heat and let it rest for a while.
Separate the eggs (yolks and proteins).
Put the yolks in a bowl with the sugar and mix until it’s fluffy and smooth.
Put in this egg-mixture the sifted corn / rice flour (40 gr. a ‘smooth liquid’ creme or 50 g. for a stiff cream.)
Put the milk mixture back to heat, slowly add the egg mixture, while you keep on beating on medium heat. This is the difficult part of the cream, because adding the egg into the warm milk is a difficult skill.
As the cream gets the thickness you like get it off the heat.
Pour it into a wide flat dish and cover immediately with plastic wrap (to avoid a crust on it). Let cool in the fridge, then the cream is ready for use.
In this particular recipe, the cream in a piping bag and fill your pastry bases with it. Peel the kiwis and cut into small pieces. Put them on top of the cream to make off the pastry! Serve them cold!