Key Lime Pie, the Tarte au Citron Vert de Floride

For 6 people. Preparation 20 minutes, Cooking 20 minutes, Resting time 6 hours.

Bake the pastry blind for 15 minutes in an oven preheated to 180°C (thermostat 6) in a 26cm tart pan, covered with parchment paper and baking beads. Remove the beads and paper, then return to the oven for another 5 minutes. Zest the limes into a blender. Blend for 5 minutes with the mint leaves and the egg yolks. Add the sweetened condensed milk, the Blanche d’Armagnac, and blend for another 3 minutes. Pour in the juice of the limes and the lemon. Blend for an additional 5 minutes. Spread the lemon mixture over the baked tart shell and refrigerate for at least 6 hours before serving to your guests.