Place the flour, powdered sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the cold butter and pulse until the butter is about the size of peas – probably about 8 pulses.

Pour the ice water into the food processor and pulse the machine until the dough begins to come together. Try not to over-mix.

Dump out on a floured work space. If it’s sticky at this point, gently work in a little flour. If it’s too dry to bring together, add a small amount of water.

Pull the dough together into a disc, wrap in plastic wrap, and refrigerate for 20-30 minutes.

Once the dough has rested in the fridge, roll it out to about 1/8″ thick.

Cut 3″ circles with a round cutter, with a fluted or smooth edge.

Gently press each dough circle into the bottom of a muffin tin, allowing the dough to come up the sides (it might not reach to the top). Prick the bottom of each tart shell with a fork before baking.

Bake for about 12 minutes, until lightly golden. Remove and allow to cool completely. They will have likely shrunk down a bit – this is normal because it’s an all-butter crust.

In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until it begins to thicken.

Add the sugar, lime juice, zest, and a couple drops of green food coloring if using, and continue beating until stiff peaks form.

Pipe into the cooled tart shells. You can use a plastic bag with a corner cut off or a piping bag. Garnish with candied lime peel if desired.