Simply Refreshing Summer Lime Tart

Directions

For the pastry:

In food processor, pulse together the flour, sugar and salt. Evenly distribute cubed butter over the top and process until mixture resembles coarse crumbs. Add the egg yolk and pulse 3 times. With processor running, add the water and process, pulsing, until a rough ball is formed. Turn dough out onto a sheet of plastic wrap. Using back of hands, press dough into a disk. Wrap tightly with the plastic and refrigerate for at least 1 hour.

Remove dough from refrigerator and set aside for 15 to 20 minutes.

On lightly floured surface, roll out dough to a 12-inch circle. Transfer to a 9 or 10-inch tart pan with a removable bottom. Fit the dough into the edges and remove any excess by firmly rolling your pin over the top edges (save any scraps to make mini tarts!). Wrap with plastic wrap and refrigerate at least 30 minutes (this allows the gluten to relax so the pastry won’t shrink while baking).

Preheat oven to 400℉ (200℃).

Remove dough-lined pan from refrigerator; prick bottom all over with fork. Line with parchment parchment paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove parchment with beans/weights and bake an additional 10 minutes, until nicely browned. Set on rack to cool.

Preheat oven to 325 degress

For the filling:

In the bowl of a stand mixer with whisk attachment, combine the egg yolks, sweetened condensed milk, lime juice and zest. Whisk on medium-high speed until thoroughly combined, about 2 to 3 minutes.

Immediately pour filling into cooled pastry shell. Bake 14 to 15 minutes, until set. Completely cool on wire rack; refrigerate at least 2 hours.

Carefully remove sides of pan by lifting the bottom and transfer to serving plate or cake pedestal. Decorate or garnish the entire tart as you wish, or just garnish each individual plate as you serve. I like to use light whipped cream/toppping and a few fresh blueberries.