Preheat the oven to 180°C.

To make the pastry, place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds. Add the milk and egg yolks and process for a further 30 seconds until the dough comes together.

Turn out onto a lightly floured bench and knead gently for a few moments. Flatten on the bench and form into a ball. Wrap in plastic and place in the refrigerator for 1 hour.

Lightly grease a 21cm tart or pie pan with a removable base.

Roll out the pastry on a lightly floured surface to 5mm thick. Line the pie pan with pastry and trim the edges. Cover and refrigerate for 30 minutes; it is important to rest the shell or it will shrink.

Cover the pastry case with baking paper and fill with baking beans. Blind bake for 12 minutes, then remove the paper and bake for a further 5 minutes to dry and colour.

To make the filling, warm the lime juice in a small saucepan.

Soak the gelatin in water to soften, add it to the lime juice and stir until dissolved.

Beat the egg yolks and condensed milk together in a medium bowl with an electric mixer on high speed, until pale and thick.

Add the lime juice mixture and 1 tsp lime zest to the egg yolks, beating to combine.

Pour the filling into the prepared pie shell. Refrigerate for about 3 hours or until set.

Whip the cream in a small bowl until soft peaks form.

To serve, spoon cream over the pie and sprinkle with the remaining lime zest.