For the dough, knead flour, 125 g butter, 75 g sugar, salt and 1 egg with the dough hooks of the hand mixer to a smooth dough. Put the dough in a cool place for about 30 minutes. Roll out to a circle (30-32 cm Ø) on a floured work surface. Line a lightly greased tart mould (26-28 cm Ø) with it. Prick the base of the dough several times with a fork and line with baking paper. Add peas.
Bake the pie in the preheated oven (electric: 200 °C/ gas: level 3) on the lowest rack for 25-30 minutes. 10 minutes before the end of the baking time, shake out the peas and remove the baking paper. Bake for the remaining 10 minutes at the same temperature on the middle shelf. Remove the base from the oven and let it cool on a cake rack. Soak the gelatine in cold water. Wash the limes in hot water and dab dry. Rub the skin off 2 limes. Halve the limes and measure 100 ml of juice. Beat the remaining eggs, vanilla sugar and remaining sugar with the whisk of the hand mixer until creamy. Add curd and cream cheese and stir in. Stir in lime juice and lime zest. Melt the squeezed-out gelatine in a small pot and stir into the quark and lime mixture drop by drop. Pour onto the pie base and refrigerate for about 2 hours.
Halve the limes and measure 100 ml of juice. Beat the remaining eggs, vanilla sugar and remaining sugar with the whisk of the hand mixer until creamy. Add curd and cream cheese and stir in. Stir in lime juice and lime zest. Melt the squeezed-out gelatine in a small pot and stir into the quark and lime mixture drop by drop. Pour onto the pie base and refrigerate for about 2 hours. Melt brown sugar in a pan with a smooth bottom at medium heat (let it caramelize, not too brown). Add cream and condensed milk while stirring constantly, bring to the boil. Stir in remaining butter. Let it boil down for 10-15 minutes at low heat while stirring several times. Let the caramel cool down for 7-10 minutes and then spread it evenly on the cake. Refrigerate the cake again for about 2 hours
Melt brown sugar in a pan with a smooth bottom at medium heat (let it caramelize, not too brown). Add cream and condensed milk while stirring constantly, bring to the boil. Stir in remaining butter. Let it boil down for 10-15 minutes at low heat while stirring several times. Let the caramel cool down for 7-10 minutes and then spread it evenly on the cake. Refrigerate the cake again for about 2 hours