In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
Add ice water and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.
Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.
Onto the floured surface, roll out 1 dough with a rolling pin to a 12-inch circle, about 1/8 of an inch thick.
Carefully place onto a 4-inch tart plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.
Poke the bottom of the crust with a fork.
Carefully place an aluminum foil and gently press it to the pie dough and place rice on top of it.
Bake 350°F (170°C) for 20 minutes on a baking sheet.
After 20 minutes, remove the rice and aluminum foil, then bake again for 10-15 minutes until the pie a little bit golden. Please watch carefully in the second bake.
In a bowl mix cornstarch, egg yolks, milk 2, vanilla powder. Set aside.
Add sugar, salt, and milk 1 to the pot with medium heat, don't boil over.
Add the mixture to the pot and whisk continuously until the pastry cream has thickened.
Turn off the heat and add cold butter and whisk until combined.
Peel kiwi, and sunkist, then slice all the fruits into small-size.
Top the crust with pastry cream then garnish with all the fruits.
When done assembly beautifully, refrigerate the tart before you serve it.