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1
For the pastry:
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2
In food processor, pulse together the flour, sugar and salt.
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3
Evenly distribute cubed butter over the top and process until mixture resembles coarse crumbs.
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4
Add the egg yolk and pulse 3 times.
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5
With processor running, add the water and process, pulsing, until a rough ball is formed.
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6
Turn dough out onto a sheet of plastic wrap.
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7
Using back of hands, press dough into a disk.
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8
Wrap tightly with the plastic and refrigerate for at least 1 hour.
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9
Remove dough from refrigerator and set aside for 15 to 20 minutes.
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10
On lightly floured surface, roll out dough to a 12-inch circle.
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11
Transfer to a 9 or 10-inch tart pan with a removable bottom.
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12
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!).
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13
Wrap with plastic wrap and refrigerate at least 30 minutes (this allows the gluten to relax so the pastry won't shrink while baking).
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14
Preheat oven to 400F (200C).
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15
Remove dough-lined pan from refrigerator; prick bottom all over with fork.
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16
Line with parchment parchment paper and fill with dried beans or pie weights.
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17
Bake for 15 minutes.
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18
Remove parchment with beans/weights and bake an additional 10 minutes, until nicely browned.
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19
Set on rack to cool.
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20
Preheat oven to 325 degress
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21
For the filling:
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22
In the bowl of a stand mixer with whisk attachment, combine the egg yolks, sweetened condensed milk, lime juice and zest.
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23
Whisk on medium-high speed until thoroughly combined, about 2 to 3 minutes.
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24
Immediately pour filling into cooled pastry shell.
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25
Bake 14 to 15 minutes, until set.
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26
Completely cool on wire rack; refrigerate at least 2 hours.
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27
Carefully remove sides of pan by lifting the bottom and transfer to serving plate or cake pedestal.
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28
Decorate or garnish the entire tart as you wish, or just garnish each individual plate as you serve.
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29
I like to use light whipped cream/toppping and a few fresh blueberries.
