Combine the almond paste and butter in the bowl of a stand mixer, fitted with a paddle attachment, and beat until light and fluffy. Slowly add the eggs until combined, and then gently fold in the cake flour and coconut flakes. Pipe the frangipane batter into the tartlets, filling them halfway, and bake at 375ºF/190ºC until golden brown.
Mix the Zürimix and heavy cream in a pot; bring to a boil over medium heat for approximately 1 minute while stirring constantly to prevent mixture from burning. Pour the mixture into the Silikomart Flexi Muffin (591010) mold, filling each cup halfway, and freeze.
Unmold the Crème Brûlée discs and spray them lightly with white and yellow cocoa butter velvet spray. Place one brûlée disc on top of each Frangipane Tart. Lightly spray the kiwi and kumquat slices with the neutral glaze spray. Garnish each tart with fruit and chocolate décor as desired.
