Key Lime Tart

Pastry:
1-1/2 cups unbleached flour
1 tbsp. sugar
1/3 tsp. salt
1 large egg yolk
1 stick very cold unsalted butter, cut into pieces
3-5 tbsp. ice water

Filling:
1 stick unsalted butter, softened
1 cup sugar
4 large eggs
2/3 cup key lime juice
2 tsp. lime zest
3 tbsp. heavy cream
Whipped cream and thinly sliced lime, for garnish

Place the first 5 ingredients in the bowl of the food processor with the cutting blade in place. Process for a few seconds, turning on and off until the butter is cut in tiny pieces and the mixture resembles "coarse meal." Add the ice water through the feed tube with the machine running and process just until a dough forms. Do not over process. Remove and press into a disc. Wrap in plastic wrap and chill for at least 2 hours.

Roll into a circle, 1/8" thick. Press into an 11" tart pan. Top with foil or parchment paper and weigh with pie weights (or dry beans). Place on the bottom rack of a preheated 425°F oven and bake for 10 minutes. Remove from the oven and carefully remove the paper and weights. Return to the oven for another minute. Remove and cool.

In the electric mixer beat together the softened butter, cup of sugar and 4 eggs until light and fluffy. Blend in the juice, zest and cream. Pour into the prepared pastry shell. Bake in the bottom one-third of a preheated 350°F oven for 35 minutes or until puffed and golden brown. Cool and chill. Garnish with puffs of whipped cream and lime slices.

Serves 8 to 10