Lime tart

Starting with the dough, mix flour, powdered sugar and salt in a large bowl. Add the butter cut into pieces and quickly knead the dough. Finally, we add the egg. When the ingredients come together, form a ball, wrap it in plastic wrap and chill it in the refrigerator for about 30 minutes. This step is important because the dough needs to rest before we move on to the next steps.

Roll out the dough to a thickness of about 3 mm and line the tart mold with it. Put the form prepared in this way in the refrigerator for another 30 minutes.

Preheat the oven to 180 °C. Prick the dough with a fork, line it with baking paper and a load (such as dry beans) and bake for 15 minutes. Then remove the load and bake for about 10 more minutes, until the cake starts to brown nicely.

In the meantime, prepare the lime cream. In a saucepan, mix lime juice, grated zest, sugar and eggs. Add the butter cut into pieces and heat over medium heat, stirring until the ingredients combine and the cream begins to thicken. Here the key is to stir constantly to avoid burning the cream.

Strain the cream through a strainer and immediately pour it on the baked bottom.

Place the tart in the oven and bake for about 10 more minutes, until the cream begins to brown slightly.

Cool before serving. The tart is best enjoyed after a few hours in the refrigerator, when the cream has set well.