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For Curd: Whisk sugar and lime juice in heavy medium saucepan to blend.
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Whisk in yolks, then butter.
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Cook over medium-low heat till thick, smooth, and just beginning to bubble, stirring constantly, about 8 min.
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Remove from heat.
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Fold in lime peel.
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Transfer to small bowl.
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Press plastic wrap onto surface of curd.
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Chill till cool, at least 4 hrs.
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(Can be made 4 days ahead.
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Keep refrigerated.)
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For Crust: Blend flour, sugar, and salt in processor 5 seconds.
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Add in butter and cut in, using on/off turns, till mix resembles coarse meal.
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Add in 2 Tbsp.
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cream and egg yolk.
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Using on/off turns, blend till moist clumps form, adding more cream by teaspoonfuls if dough is dry.
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Shape dough into log.
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Cut crosswise into 8 equal rounds.
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Press each round over bottom and up sides of 3 3/4- by 3/4-inch tartlet pan with removable bottom.
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Pierce crusts with fork.
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Refrigerateat least 1 hour and up to 1 day.
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For Topping: Place 1/2 c. berries and sugar in heavy small saucepan.
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Using fork, mash berries coarsely.
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Cook mix over medium heat till beginning to simmer, stirring often, about 5 min.
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Using rubber spatula, push as much of mix as possible through strainer set over medium bowl.
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Mix remaining blueberries into strained berries.
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Set topping aside.
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Preheat oven to 375 degrees.
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Bake tartlet crusts till lightly golden brown, pressing any bubbles with back of fork, about 15 min.
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Cold crusts completely on rack.
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Spread curd in crusts.
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Spoon blueberry topping over.
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(Can be prepared ahead.
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Let stand at room temperature up to 2 hrs or possibly chill up to 1 day.)
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This recipe yields 8 servings.
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Comments: The curd can be prepared up to four days ahead; the assembled tartlets, one day ahead.
