Creamy Lime Tart with Shortbread Crust

Prepare the crust: In the bowl of a food processor pulse flour, confectioners sugar and salt until well combined and uniform in texture.

Add the butter and egg yolk pulsing several more times until the mixture is crumbly and coarse. Form dough into a 3/4-inch disc, wrap it in plastic and chill at least 30 minutes.

Transfer the chilled dough to a lightly floured work surface. Use a lightly floured rolling pin to roll the dough into about a 12-inch round. Carefully transfer the dough to a 10-inch tart pan with a removable bottom. Trim the edges neatly. Chill at least 30 minutes.In the meantime, place the oven rack in center position.

Heat the oven to 350 degrees F.Line chilled shell with parchment and fill with pie weights, raw rice, or dried beans.

Bake on the middle rack until edge is pale golden, about 20 minutes. Carefully remove parchment and weights. Continue baking another 10 minutes.

Remove from oven and allow to cool completely in the pan on a rack. Reduce oven temperature to 300 degrees F.Prepare the filling: In a large bowl use a whisk to beat 6 eggs until well incorporated and frothy.

Add the cream, granulated sugar, lime zest, and lime juice.

Whisk until just combined.

Lay the tart shell onto a rimmed baking pan.

Pour three-fourths of the filling mixture into shell. Carefully move the tart and the baking sheet to the middle rack of the oven.

Pour remaining filling into shell. You might not use it all.

Bake tart until barely set but still wobbly in the center, about 40 mins.

Remove from oven and allow the tart to cool completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Bring back to room temperature to serve.

Garnish with lime slices, optional.