For crust, preheat oven to 350 F. In a medium bowl, combine cookie crumbs, pecans, and butter. Press into bottom and up sides of an 11-inch tart pan with a removable bottom. Bake 12 to 15 minutes or until light brown. Cool completely on a wire rack. Remove crust from pan and place on a serving plate.
For filling, combine milk, whipping cream, cream cheese, and vanilla bean in a large saucepan. Stirring constantly, bring to a boil over medium heat; remove from heat. Cover and let stand 15 minutes. Remove vanilla bean and use a sharp knife to scrape black seeds from bean into milk mixture. Return bean to milk mixture. In a small bowl, whisk egg yolks, sugar, and flour. Add about ½ cup milk mixture to egg mixture; stir until well blended. Add egg mixture to milk mixture in saucepan. Stirring constantly, bring to a boil over medium heat and cook 2 minutes or until thickened. Remove vanilla bean.
Pour filling into crust. Cover and refrigerate until well chilled. Arrange kiwi fruit over filling. For glaze, combine cornstarch and water in a small bowl; stir until smooth. In a small saucepan, melt jelly over medium heat. Whisk cornstarch mixture into jelly and cook until slightly thickened. Brush glaze evenly over kiwi fruit. Loosely cover and store in refrigerator.