Start by mixing the yolks, sugar and room temperature butter together.
Start adding the flour mixed with the baking powder little by little and keep mixing with a fork until it becomes a little harder. Usually after 1 1/2 cups of flour.
Continue working on the dough with your hands and add the rest of the flour until the dough doesn't stick to your hands. You may have to add a bit of extra flour.
I use the Springform pan that open on the sides (see picture). Grease it with butter and add flour.
Place dough on base.
Then add the sides. It should be about 1 inch high.
Since the dough has baking powder in it, we will need to put some weight over it while baking. Place a piece of parchment paper and some beans or rice on top of it. (see picture)
Bake at 350?F for 20 minutes.
Remove the parchment paper with the beans and bake for 10 more minutes. The tops of sides should be golden.
To prepare the filling, mix the condensed milk and the juice of the limes together. You will notice that the condensed milk will become thicker as you put the lime juice.
Now place the filling you just prepared inside the pastry you just removed from the oven.
You can add some lime zest on top to give a little extra taste and to make the tart look better. You may decorate with lime slices and chantilly.
Place it in the fridge for at list 1 hour before serving. It will last for about 1 week in the fridge if you have leftovers.
