Preheat the oven to 350°F or 180°C. Line the bottom of your tart pan or pie dish with parchment paper, and brush the sides with oil.
In a bowl, mix the flour with salt and baking powder. Set aside.
In a separate large bowl, add the limezest, water, oil, and sugar. Mix well with a spatula.
Add the flourmixture to the wet ingredients and mix with a spatula until just combined.
Compact the dough with your hands until it comes together, without working it much or kneading it.
Transfer the dough onto the prepared tart pan and flatten it with your hands.
Cover the bottom and the sides by applying pressure with the palm of your hand.
Trim the little dough in excess, then make holes with a fork on the bottom and the sides of the crust.
Bake the empty pie at 350°F or 180°C for 18 minutes or until slightly golden.Let cool down for 15 minutes in the pan, then take it out and cool down completely on a wire rack.
MAKE THE CUSTARD
In a sauce pan, off the heat, add milk, coconutmilk, sugar, vanilla extract, turmeric, and lime peel. Whisk well until the cornstarch is fully dissolved.
Turn the heat to medium, and stir until the liquid thickens into a creamy custard.
FILL THE CRUST
Let the custard cool down slightly, about 10 minutes, while stirring to prevent lumps from forming.Next, pour the custard into the crust and spread it with a spoon.
Peel and slice the kiwis; we like to do the rim with kiwi triangles.
And fill the center with half slices. You can use any pattern you want.
Serve the kiwi tart immediately or store it in the fridge for a couple of days.