DAWN Sweetened Beverage Creamer
To make pastry: Place butter in the bowl of a standing mixer fitted with a paddle attachment. Beat at medium speed until smooth, about 2 minutes, then add the icing sugar. Beat again until smooth, about 1 minute, then add the almonds, salt and vanilla extract. Beat for 1/2 a minute.
Add eggs and beat for a minute. Add the flour and beat at low speed, stopping as soon as the flour is incorporated.
Gather the dough into a ball and divide into 2 pieces. Gently press each piece into a disc and wrap each disc in plastic wrap. Allow the dough to rest in the fridge for at least 4 hours, or for up to 2 days.
Roll out one disc of pastry between two sheets of plastic wrap (this makes it easier for you to handle the buttery dough) to fit a 23cm tart tin. Freeze the other disc of pastry for another use.
Gently press the pastry against the bottom and sides of the tart tin, trimming off any excess. If the pastry cracks or splits while you’re working, simply patch the cracks with leftover dough (don’t try to stretch the dough in the pan because it will only shrink as it bakes).
Prick the base of the dough with a fork and then refrigerate for about 30 minutes.
Preheat oven to 180°C. Line the tart shell with parchment paper and fill with baking weights or dried beans.
Bake the crust for 25 minutes, then remove the weights or beans and parchment paper, and bake the crust for another 3 minutes. Transfer to a rack to cool.
Decrease oven temperature to 160°C.
To make filling: Place egg yolks in a bowl of an electric mixer and whisk for 1 minute. Add creamer and whisk for 3 minutes. Add lime zest and juice and whisk again for 3 minutes.
Pour filling in the tart shell and put back in the oven for 15 minutes. Cool the tart on a rack and then chill for at least 3 hours, or overnight.
To serve, remove the pie from its tin and place on a serving plate. Combine the cream and icing sugar in a bowl and whisk to soft peaks. Pile the whipped cream over the pie and garnish with lime zest.