Key Lime Tart

Directions

1. 1
   On a lightly floured work surface, roll out dough to a 12-inch round.
2. 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.
3. 3
   Using a sharp paring knife, trim dough flush with the rim.
4. 4
   Prick the bottom of the dough all over with a fork.
5. 5
   Chill the tart shell until firm, about 30 minutes.
6. 6
   Preheat the oven to 350F.
7. 7
   Line tart shell with parchment, leaving a 1-inch overhang.
8. 8
   Fill with pie weights.
9. 9
   Bake until the crust is just beginning to turn golden, 12 to 15 minutes.
10. 10
    Remove parchment and weights.
11. 11
    Return to oven; continue baking until crust is golden brown, 12 to 15 minutes more.
12. 12
    Transfer to a wire rack to cool completely.
13. 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.
14. 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.
15. 15
    Pour filling into cooled crust; bake until set, about 10 minutes.
16. 16
    Transfer tart (still on parchment if using a flan ring) to a wire rack to cool.
17. 17
    Once completely cool, loosely cover with plastic wrap; refrigerate until chilled, at least 1 hour or up to 1 day.
18. 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.
19. 19
    Garnish tart with Candied Key Lime Slices, and serve with whipped cream on the side.
20. 20
    In a 10-inch saute pan, bring sugar and 1 cup water to a boil, stirring constantly until sugar dissolves.
21. 21
    Reduce heat to a gentle simmer.
22. 22
    Add lime slices in a single layer, arranging them so they do not overlap.
23. 23
    Cook until white pith is translucent, 30 to 40 minutes, turning slices two or three times during cooking.
24. 24
    Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using.