Place the ricotta cheese on a double thickness of cheesecloth that has been set in a colander. Allow to drain for 30 minutes.

While the ricotta is draining, place the tart dough in a 9-inch tart pan. Lightly coat a circle of wax paper with vegetable oil and fit it on top of the shell. Place pastry weights or a layer of dried beans over the wax paper to keep the shell from bubbling up while it is baking. Place in a preheated 425°F oven until it is golden brown and slightly crisp, 12 to 15 minutes. Remove the weights/beans and wax paper, and allow the shell to cool for 15 minutes before brushing it with beaten egg white.

Peel the kiwi fruit and cut it into thin slices. Place the slices on paper towels to drain.

In a small bowl, combine the honey and maple syrup then set aside.

Transfer the drained ricotta to a medium-sized bowl and beat with a wire whisk until almost smooth. Add the sour cream and kirsch, if using, and combine well. Peel and thinly slice the bananas, then gently fold them into the ricotta mixture along with 3 tablespoons of the honey-maple mixture. Spoon this filling into the cooled shell.

Arrange the kiwi slices in overlapping circles on top of the filling, then drizzle with the remaining honey mixture. Chill, loosely covered, in the refrigerator for at least 3 hours. Serve very cold.