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1
On a lightly floured work surface, roll out dough to a 12-inch round.
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2
With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch flan ring (set on a parchment-lined baking sheet) or tart pan with a removable bottom, pressing into the edges.
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3
Using a sharp paring knife, trim dough flush with the rim.
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4
Prick the bottom of the dough all over with a fork.
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5
Chill the tart shell until firm, about 30 minutes.
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6
Preheat the oven to 350F.
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7
Line tart shell with parchment, leaving a 1-inch overhang.
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8
Fill with pie weights.
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9
Bake until the crust is just beginning to turn golden, 12 to 15 minutes.
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10
Remove parchment and weights.
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11
Return to oven; continue baking until crust is golden brown, 12 to 15 minutes more.
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12
Transfer to a wire rack to cool completely.
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13
In the bowl of an electric mixer fitted with the whisk attachment, beat yolks on medium-high speed until pale and fluffy, 2 to 3 minutes.
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14
Add condensed milk, lime zest, lime juice, and salt, and beat to combine, about 1 minute, scraping down the sides of the bowl as needed.
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15
Pour filling into cooled crust; bake until set, about 10 minutes.
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16
Transfer tart (still on parchment if using a flan ring) to a wire rack to cool.
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17
Once completely cool, loosely cover with plastic wrap; refrigerate until chilled, at least 1 hour or up to 1 day.
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18
When ready to serve, combine cream and confectioners sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form.
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19
Garnish tart with Candied Key Lime Slices, and serve with whipped cream on the side.
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20
In a 10-inch saute pan, bring sugar and 1 cup water to a boil, stirring constantly until sugar dissolves.
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21
Reduce heat to a gentle simmer.
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22
Add lime slices in a single layer, arranging them so they do not overlap.
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23
Cook until white pith is translucent, 30 to 40 minutes, turning slices two or three times during cooking.
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24
Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using.
