Measure the flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.

Sprinkle the cold butter over the top, pulsing until the butter pieces are about the size of lentils.

In a separate bowl, whisk the egg yolk, reserving the egg white for later use, along with the vanilla and ice-cold water. Add this mixture to the flour.

Pulse a few times until large clumps form. Dump the mixture onto a parchment-lined counter and gently bring the dough together until it is cohesive. Shape into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes (or up to 2 days).

Preheat your oven to 375ºF (190ºC).

Roll the chilled dough between two layers of parchment paper into a 12-inch circle.

Transfer the dough into a 9 1/2-inch tart pan, gently pressing it into the bottom and up the sides.

Line the tart 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 starts to look dry. Carefully remove the weights and parchment, baking for an additional 10 minutes until golden brown.

Brush the inside with the reserved egg white and bake for another 5 minutes until set and shiny. Cool completely on a wire rack in the pan.

In a saucepan, combine sugar, butter, lime zest, and lime juice over medium heat, stirring until melted and bubbling.

In a bowl, lightly whisk the eggs. Gradually stream half the hot lime mixture into the eggs, whisking continuously. Then slowly whisk this mixture back into the saucepan.

Cook on medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 5 minutes).

Strain through a fine-mesh sieve into a bowl, then chill completely—either in ice water or refrigerate for a minimum of 2 hours.

Once the crust and lime curd are cooled, pour the curd into the crust. Top with beautifully arranged kiwi slices.

Serve chilled, and watch your loved ones’ faces light up with delight!