Preheat your oven to 190°C (170°C fan/gas 5). Divide the ready-rolled shortcrust pastry into eight equal segments and roll each into a circle to fit the tartlet tins.

Line the tartlet tins with the pastry, allowing excess to hang over the rim. Place paper cases inside and fill with baking beans. Bake for 10 minutes until firm. Remove beans, brush with egg white, and bake until golden brown for 5-10 minutes.

In a saucepan, gently heat the milk over medium heat until nearly boiling. Whisk the egg yolks, golden caster sugar, and plain flour in a bowl until fluffy and pale.

Slowly pour about a third of the hot milk into the egg mixture while whisking continuously. Combine the remaining hot milk and blend evenly.

Transfer the mixture back to the saucepan over low heat. Stir continuously until the custard thickens (about 5-7 minutes). Mix in the dissolved green jelly.

Carefully pour the custard mixture into the baked tart cases and arrange thinly sliced kiwi fruit on top. Let cool completely before refrigerating for at least one hour.