Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. In a small bowl, lightly whisk the egg yolk with 1 tablespoon of ice water. Gradually add this mixture to the flour and butter, mixing until the dough just begins to come together. If the dough seems too dry, add the remaining tablespoon of ice water, one teaspoon at a time, until it forms a cohesive ball. Be careful not to overmix.1 ½ cups all-purpose flour, ⅓ cup granulated sugar, ¼ teaspoon salt, ½ cup unsalted butter, cold and cut into cubes, 1 large egg yolk, 1-2 tablespoons ice water
- Gather the dough into a disc, wrap it tightly in plastic wrap, and flatten it slightly. Refrigerate for at least 30 minutes, or up to 2 days, to allow the gluten to relax and the butter to firm up. This step is crucial for a tender and flaky crust.
- Preheat your oven to 375°F (190°C). Lightly flour a clean surface and your rolling pin. Roll out the chilled dough into a circle about 12 inches in diameter and ¼-inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan, trimming any excess dough from the edges. You can use a small piece of the dough to patch any thin spots or tears. Prick the bottom of the tart shell all over with a fork.
- Line the tart shell with parchment paper and fill it with pie weights, dried beans, or rice. This is called blind baking and helps prevent the crust from puffing up. Bake for 15 minutes. Carefully remove the parchment paper and weights. If the crust appears to be browning too quickly, you can loosely tent it with foil. Return the crust to the oven and bake for another 5-7 minutes, or until the crust is lightly golden brown and appears set. Remove from the oven and let it cool slightly while you prepare the filling.
- In a medium bowl, whisk together the 4 egg yolks and the sweetened condensed milk until smooth and well combined. Gradually stir in the fresh lime juice and lime zest. The mixture will thicken slightly.4 large egg yolks, 1 (14-ounce) can sweetened condensed milk, ½ cup fresh lime juice, 2 limes zest
- Pour the lime filling into the pre-baked tart shell, spreading it evenly. Bake in the preheated oven at 375°F (190°C) for 15-20 minutes, or until the filling is set and the edges are slightly puffed. The center should have a slight wobble but not be completely liquid.
- Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, cover the tart loosely with plastic wrap and refrigerate for at least 2-3 hours, or until the filling is fully set and chilled. This chilling time is essential for the filling to firm up properly.
- Once chilled, gently remove the tart from the pan. Slice and serve your Cinco de Mayo Lime Tarts plain, or with your favorite toppings like whipped cream, a sprinkle of lime zest, or fresh berries.Whipped cream, Lime zest, Fresh berries
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Best served chilled.