Measure the flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine. Sprinkle the cold butter pieces over the top and pulse until the mixture resembles coarse crumbs, with butter pieces no bigger than lentils.

In a separate bowl, whisk together the egg yolk (reserve the egg white for later), vanilla, and ice-cold water. Sprinkle this mixture over the flour mixture and pulse just until large clumps form. Dump the mixture onto a parchment-lined counter and press it together into a cohesive disk. Wrap in parchment paper and refrigerate for at least 30 minutes (or up to 2 days).

Preheat the oven to 375ºF. Roll the chilled dough between two sheets of parchment paper into a 12" circle, then carefully transfer it to a 9 1/2" tart pan. Gently press the dough into the bottom and up the sides. Line the shell with parchment paper and fill with pie weights (or dry beans). Blind bake on the bottom oven rack for about 15 minutes, until it looks dry. Remove the pie weights and parchment and continue baking for another 10 minutes, until golden.

Lightly brush the inside of the baked tart shell with the reserved egg white and return to the oven for about 5 more minutes until it’s set and shiny. Allow to cool completely on a wire rack in the tart pan.

In a saucepan, bring the sugar, butter, lime zest, and lime juice to a simmer over medium heat. In a bowl, lightly whisk the eggs. Very slowly, stream about half the hot lime mixture into the eggs while whisking constantly, then slowly whisk this egg mixture back into the remaining mixture in the saucepan.

Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Press through a fine-mesh sieve into a bowl, then chill completely (either in an ice bath or the refrigerator for at least 2 hours).

When both the crust and lime curd have cooled, pour the curd into the shell and top with beautiful slices of kiwi. Chill again for an hour to set, then serve and enjoy!