In a bowl, sift together the flour, light brown sugar, cinnamon and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate 30 minutes.

In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk. Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.

Preheat oven to 375ºF.   Lightly grease an 8 inch tart pan with a removable bottom. On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.

Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving.