Christmas Fruit Tart!

For the crust:
1 1/4 c. flour
3 T. sugar
1/2 t. salt
8 T. butter
4 T. ice water

For the custard:
3 egg yolks
6 T. sugar
1 1/2 T. cornstarch
1 c. milk
1 T. butter
1 T. heavy cream
1 t. vanilla

For topping:
3 kiwi
1 c. raspberries

Combine flour, sugar, and salt in a food processor.  Cut butter into 1/4 inch pieces and add to food processor.  Pulse 10 time or until butter forms small bits.  Add ice water and continue pulsing until the dough comes together.  Shape the dough into a disc and cover with plastic wrap.  Refrigerate for 30-45 minutes.  Roll the dough into a large circle.  Place the dough into a pie pan.  Cover with foil and bake for 10 minutes at 375 degrees.  Remove the foil and prick the crust with a fork.  Bake for another 20 minutes.  Use an electric mixer to beat egg yolks and sugar for 3 minutes or until light yellow.  Beat in cornstarch at low speed.  Bring milk to a simmer in a saucepan and slowly pour warm milk into the egg mixture, whisking steadily.  Then pour the mixture back into the saucepan.  Cook over medium heat while stirring constantly with a whisk until thick, about 4 minutes.  Bring to a boil, then bring heat to low and cook for 3 more minutes.  Remove from heat and mix in butter, vanilla, and cream.  Pour through a strainer and into a bowl.  Place plastic wrap directly onto the custard and refrigerate until cold.  Pour chilled custard onto the cooled crust and place fruit slices on top.