sure it fits flat against the side of the tart shell. Fill with dried beans or pie weights and bake about 20 minutes, until the dough appears dull and dry when a corner of the paper is lifted. Remove the tart shell from the oven, remove the paper containing the weights, and return the shell to the oven for 5 to 10 minutes longer, until it is lightly colored. Do not overbake or the shell will be dry and tough. Cool on a rack. TO ASSEMBLE THE TART: SPREAD THE LIME CURD evenly in the tart shell. Arrange the strawberry slices, overlapping, in concentric or straight rows on the lime curd. Sprinkle with confectioners' sugar immediately before serving.