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1
Whisk lime juice and cornstarch in heavy medium saucepan.
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2
Whisk in sugar and yolks, then add butter.
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3
Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes.
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4
Strain into small bowl.
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5
Mix in lime peel.
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6
Cover; chill overnight.
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7
Finely grind flour, sugar, almonds, and salt in processor.
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8
Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps.
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9
Gather dough into ball; flatten into disk.
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10
Wrap in plastic.
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11
Refrigerate 1 hour.
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12
Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom.
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13
Using thumb, press dough up sides to extend 1/8 inch above rim of pan.
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14
Freeze crust 30 minutes.
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15
Preheat oven to 350F.
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16
Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes.
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17
Transfer to rack and cool completely.
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18
Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend.
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19
Add sugar, honey, and five-spice powder, if desired.
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20
Stir over medium-high heat until mixture comes to boil.
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21
Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes.
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22
Cool completely (mixture will thicken).
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23
Stir chocolate in top of double boiler over simmering water until melted and smooth.
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24
Remove from over water; whisk in sour cream and vanilla.
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25
Cool completely.
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26
Spread white chocolate cream into crust; freeze 15 minutes.
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27
Spoon curd over; spread evenly.
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28
Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely.
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29
Cover and chill overnight.
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30
(Can be made 2 days ahead.
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31
Keep refrigerated.)
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32
Remove pan sides; transfer tart to platter.
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33
Sprinkle chocolate curls around edge of tart.
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34
Garnish with lime twists.
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35
*A blend of star anise, cinnamon, cloves, fennel seeds, and pepper available in the spice section of most supermarkets
