For the Tart Crust:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2. Make the Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse a few more times. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
3. Form the Crust: Press the dough evenly into the bottom and sides of the tart pan. Place the pan in the refrigerator for 15-20 minutes to chill.
4. Bake the Crust: After chilling, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, or until the crust is lightly golden. Remove the parchment paper and weights, and bake for another 5-7 minutes until fully golden and crisp. Let the crust cool completely.

For the Key Lime Filling:

1. Prepare the Filling: In a medium bowl, whisk together the key lime juice, lime zest, granulated sugar, and egg yolks until smooth. Stir in the sweetened condensed milk and whisk until fully combined.
2. Bake the Filling: Pour the key lime filling into the cooled tart crust. Bake for 10-12 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool completely.

For the Kiwi Topping:

1. Prepare the Kiwi: Once the tart has cooled, arrange the sliced kiwi in a decorative pattern on top of the set lime filling.
2. Optional Drizzle: If you prefer a touch of sweetness, drizzle the honey over the kiwi slices.
3. Chill: Refrigerate the tart for at least 2 hours before serving to allow the flavors to meld and the tart to firm up further.