Ingredients

• 1 Egg Yolk
• ½ tsp Vanilla
• 3 Tbsp Heavy Cream
• 1 ½ cups Unbleached White All-Purpose Flour
• ¼ cup Granulated Sugar
• ¼ tsp Kosher Salt
• ½ cup Cold Unsalted Butter (4 oz) cut into ½-inch cubes

• 4 Egg Yolks
• 14 oz can Sweetened Condensed Milk
• 2 Tbsp Lime Zest
• ½ cup fresh Lime Juice from 2-3 limes

• 1 cup cold Heavy Cream
• 3 Tbsp Powdered Sugar
• 1 tsp Vanilla

• thinly Sliced Limes

Instructions

1. Spray a six-well, four-inch mini tart pan with baking spray and set aside. In a small mixing bowl, whisk egg yolk, vanilla and heavy cream. Set aside.
2. In the bowl of a mixer fitted with a paddle attachment, combine flour, sugar and salt. With mixer on low, add cold butter, then increase speed to medium and continue to mix until the butter is the size of small peas.
3. Slowly add cream mixture, mixing until just incorporated. Remove the bowl and gather dough into a ball.
4. Lightly flour your surface, flatten dough into a disc, wrap with plastic wrap and freeze for 10 minutes.
5. Divide the dough into 6 equal balls. Flatten into a disk and then use a rolling pin to gently roll them into 7-inch rounds.
6. Transfer rounds to the tartlet pans and press into the bottoms and up the sides; there should be about ½ inch excess extending up.
7. Chill in the freezer until completely firm, about 30 minutes.

1. Position a rack in the center of the oven and preheat oven to 350°F.
2. Cut out parchment rounds for each tart, making sure they are slightly larger than the tart. Crumple the parchment, then flatten it out and fit into the chilled tart shells.
3. Fill with pie weights, dried beans or rice. Bake until the sides of the shell look set and very lightly golden, 10-15 minutes, then gently lift the parchment and beans and remove them from the tarts. Let cool completely.
4. In a medium bowl, whisk yolks, sweetened condensed milk, lime juice and zest together. Let sit for 5 minutes.
5. Filled cooled pie shells with filling. Return to the oven and continue baking until the filling is set but still jiggles slightly when shaken, about 15 minutes.
6. Remove from the oven and cool completely before removing from the tart pan.

1. Chill the bowl and whisk attachment of a stand mixer thoroughly. Fit into the mixer and add heavy cream. Mix on low speed, slowly increasing to medium-high until soft peaks form.
2. Add powdered sugar and vanilla and continue mixing until medium peaks form.

1. Right before serving, pipe or spoon a dollop of whipped cream on each tart and garnish with sliced limes.