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1
Note that the filling and dough and the assembled tarts need chill time once assembled, so plan ahead.
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2
For the filling:
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3
Using a vegetable peeler, remove the zest from the limes and place in the bowl of a food processor. Add the first amount of sugar and pulse until the zest is finely chopped.
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4
Beat the butter and the lime-sugar mixture in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the lime juice and salt and blend until smooth.
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5
Transfer the mixture to a medium saucepan and place over low heat. Cook for about 10 minutes, stirring constantly, until a candy thermometer registers 180u00b0F. Remove from the heat and transfer to a clean bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the lime curd to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, until thickened.
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6
Combine the cranberries, water, and remaining sugar in a small saucepan over low heat and cook for about 20 minutes, until the cranberries burst and the mixture thickens. Remove from the heat and let cool to room temperature.
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7
For the crust:
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8
Whisk together the flours and salt in a medium bowl. Beat the butter and powdered sugar in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until well combined. Add the egg and egg yolk, one at a time, blending well after each addition. With the mixer on low speed, add the flour mixture in two additions, blending until just incorporated.
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9
Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each into a flat disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
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10
Preheat the oven to 375u00b0F. Transfer one disk of dough to a lightly floured work surface and divide into 5 equal pieces. Roll each piece into a 5-inch circle and press the dough circles into individual 4-inch tart pans. Trim any excess dough from around the edges and place the tarts on a large rimmed baking sheet. Line the tart shells with aluminum foil and fill with pie weights. Repeat with the remaining disk of dough.
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11
Bake the tartlet shells for 8 minutes. Remove the foil and pie weights and bake for another 10 to 12 minutes, until golden brown all over. Remove from the oven and let cool completely.
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12
To assemble, spread a thin layer of cranberry compote over the bottom of each tartlet. Spoon the lime curd into the shells. Chill in the refrigerator for 30 minutes before serving.
