Lemon, Lime and Thyme Tart - tart shells

Method

• For the crust: In a food processor, cream together the butter, sugar and salt.
• Pulse in the flour and egg yolks.
• When the mixture comes together and starts to form small pea-size crumbs, slowly add the milk.
• Put the dough on a floured surface and gently knead it into a ball.
• Do not overwork the dough.
• Divide the dough into two equal parts.
• With one part of the dough, gently knead in the thyme until it is just incorporated.
• Make a log shape with both balls of dough.
• Wrap in plastic wrap and let them rest for at least one hour, or up to overnight.
• After the dough has rested, slice the dough logs into 1/8-inch slices.
• Arrange the dough slices along the bottom and sides of two tart pans.
• Press the dough slices in the pan until they are smooth and the pan is evenly lined with dough.
• Wrap the pan with plain dough in foil and put in the freezer for another tart, another day.
• With the thyme dough, put it back in the refrigerator for an hour.
• After it has rested, prick it a few times with a fork and brush an egg wash over it.
• Then put it on a sheet pan and bake it blind for 12 minutes at 350 degrees.
• For the filling: Whisk the sugar and eggs in a bowl.
• Then slowly add the juices and cream.
• Carefully add the mixture to the blind-baked tart shell.
• Put any extra filling in a small ramekin to bake.
• Bake for 40-45 minutes at 350 degrees until the filling is set but still jiggles a bit.
• Cool the tart.
• Refrigerate for later if needed.
• Sprinkle with powdered sugar if desired.
• Serve with whipped cream and berries.