Sieve all-purpose flour, salt, and baking powder in a bowl and keep it aside.

Make small chunks of butter and rub into the flour with your fingertips and mix well.

Gradually add ice-cold water and knead well to make a stiff but not too hard dough.

Cover the dough with plastic cling wrap and refrigerate it for 30 minutes.

Remove the dough and roll it as per the size of your tart tins.

Grease your tart tins with butter so that the tart shells come out easily.

Place the circle into the tart tin and press it gently around the sides of the tart tin.

Repeat this with all the tart tins.

Prick all over the tarts with the help of a fork.

Pre-heat the oven for 10 minutes at 180 C.

Arrange all the tart tins on a baking tray and bake it at 180 C for approximately 12-15 minutes till the shells are light brown in color.

Once baked remove the tart shells from the oven and let it cool.

Blend together home-made paneer, hung curd and icing sugar till it is soft and fluffy.

Soak the gelatin in water and microwave for 20 seconds.

Add lemon juice and gelatin to the above cream cheese mixture and mix well.

Pour this cream cheese mixture on the cooled tart shells.

Top the cream cheese mixture with sliced kiwi, black grapes, and pomegranates and refrigerate it overnight for best results.

Remove from the refrigerator and let it stand for 10 minutes under room temperature before slicing the tarts.

Garnish with fresh mint leaves and serve them chilled