- butter (for tart dishes)
- powdered sugar (for dusting)
- Parchment paper
- Dried legumes (for blind baking.)
For the dough, mix flour with salt and sugar. Form into a mound on a flat work surface and make a well in the center. Cut cold butter and distribute around well. Add egg yolk to well and about 40 ml (approximately 3 tablespoons) of lukewarm water. Chop all ingredients together with a knife and then knead into a smooth dough with hands. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
Roll out dough thinly between sheets of plastic wrap. Cut into sizes similar to tart tins and press into buttered tins, pressing up sides to form edges.
Cut parchment paper into circles that will fit into tins. Place on top of dough and fill with dried beans.
Bake at 180°C (approximately 350°F) for 8 minutes. Remove from oven, discard parchment paper and dried beans and cool.
For the filling, beat egg yolks until fluffy with an immersion blender.
Stir in cream and lime juice.
Spread filling onto tart crusts and smooth.
Bake on middle rack for 15 minutes. Cool, cover and chill for at least 4 hours.
Remove tarts from tins. To serve, dust with powdered sugar and garnish with lime slices and orange peel.