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1
Start by mixing the yolks, sugar and room temperature butter together.
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2
Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder.
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3
Usually after 1 1/2 cups of flour.
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4
Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands.
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5
You may have to add a bit of extra flour.
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6
I use the Springform pan that open on the sides (see picture).
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7
Grease it with butter and add flour.
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8
Place dough on base.
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9
Then add the sides.
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10
It should be about 1 inch high.
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11
Since the dough has baking powder in it, we will need to put some weight over it while baking.
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12
Place a piece of parchment paper and some beans or rice on top of it.
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13
(see picture)
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14
Bake at 350?F for 20 minutes.
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15
Remove the parchment paper with the beans and bake for 10 more minutes.
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16
The tops of sides should be golden.
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17
To prepare the filling, mix the condensed milk and the juice of the limes together.
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18
You will notice that the condensed milk will become thicker as you put the lime juice.
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19
Now place the filling you just prepared inside the pastry you just removed from the oven.
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20
You can add some lime zest on top to give a little extra taste and to make the tart look better.
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21
You may decorate with lime slices and chantilly.
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22
Place it in the fridge for at list 1 hour before serving.
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23
It will last for about 1 week in the fridge if you have leftovers.
