Lemon, Lime and Thyme Tart

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.