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1
For the Curd: Whisk sugar and lime juice in heavy medium saucepan to blend.
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2
Whisk in yolks, then butter.
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3
Cook over medium low heat until thick, smooth and just beginning to bubble, stirring constantly, about 8 minutes.
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4
Remove from heat.
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5
Mix in lime peel.
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6
Transfer to a small bowl.
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7
Press plastic wrap onto surface of curd.
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8
Refrigerate until cold, at least 4 hours.
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9
(Can be made 4 days ahead.
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10
Keep refrigerated.
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11
).
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12
For the Crust: Blend flour, sugar and salt in processor for 5 seconds.
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13
Add cut and cut in, using on/off turns, until mixture resembles coarse meal.
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14
Add 2 tablespoons cream and egg yolk.
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15
Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
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16
Shape dough into a log.
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17
Cut crosswise into 8 equal rounds.
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18
Press each round over bottom and up sides of 3 3/4x 3/4 inch tartlet pans with removable bottoms.
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19
Pierce crusts with fork.
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20
Chill at least 1 hour and up to 1 day.
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21
For the Topping: Place 1/2 cup blerries and sugar in heavy small saucepan.
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22
Using fork, mash berries coarsely.
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23
Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes.
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24
Using a rubber spatula, push as much of mixture as possible through strainer set over medium bowl.
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25
Mix remaining berries into strained berries.
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26
Set topping aside.
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27
Preheat oven to 375 degrees.
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28
Bake tartlet crusts until lightly golden, pressing any bubbles with back of a fork, about 15 minutes.
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29
Cool crusts completely on rack.
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30
Spread curd in crusts.
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31
Spoon blueberry topping over.
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32
(Can be prepared a day ahead.
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33
Let stand at room temperature up to 2 hours or refrigerate up to 1 day.
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34
).
