Recipe: Key Lime Tart

The volume measurements are approximate, but the weights are sure to work. If you don’t already have one, a kitchen scale is an invaluable tool.

75 g (5.5 Tbsp.) cold unsalted butter, cubed, plus some for the tart pan

75 g (5.5 Tbsp) sugar

150 g (1 cup) flour (pastry flour is ideal, but all-purpose will work, too)

1/4 tsp. fine sea salt

1/2 Tbsp. cold milk

1. Combine the sugar, flour and salt in a medium bowl. Add the butter and rub in with your fingertips (or a pastry cutter, or pulse in a food processor) until the mixture takes on the consistency of breadcrumbs. Add 1 Tbsp. of the milk and gently combine. The dough will look crumbly, but it should hold together when you squeeze it in your hand.  If not, add the rest of the milk, a little at a time, until the desired result is achieved.

2. Butter an 8″ tart pan (the kind with a removable bottom, preferably) and dump in the dough. Spread it out evenly and press it into the sides and bottom to form a thin crust. Cover with plastic wrap and chill at least 30 minutes.

3. Meanwhile, heat the oven to 350 F. Place the tart pan on a baking sheet. Remove the plastic wrap and bake the tart shell until it is nicely browned, about 15 minutes. Remove from the oven and cool.