Preparation

• Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with butter or non-stick spray.
• In a large bowl, combine flour, sugar, and salt. Add cold, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough comes together.
• Roll out the dough on a floured surface and fit it into the prepared tart pan. Trim any excess dough and prick the bottom with a fork. Refrigerate for 30 minutes.
• Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes. Remove the weights and bake for another 5 minutes until lightly golden.
• In a mixing bowl, whisk together key lime juice, sweetened condensed milk, egg yolks, and lime zest until smooth and creamy.
• Pour the key lime filling into the pre-baked tart shell, spreading it evenly with a spatula.
• Place the filled tart back in the oven and bake for 15-20 minutes, or until the filling is set but slightly jiggly in the center.
• Allow the tart to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
• Slice the chilled tart into 8 pieces and serve with whipped cream or lime zest as garnish for extra flavor.
• Store any leftover tart in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.