Cranberry and Lime Curd Tartlets

Note that the filling and dough and the assembled tarts need chill time once assembled, so plan ahead.

For the filling:
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.

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.

Transfer the mixture to a medium saucepan and place over low heat. Cook for about 10 minutes, stirring constantly, until a candy thermometer registers 180°F. 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.

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.

For the crust:
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.

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.

Preheat the oven to 375°F. 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.

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.

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.