- Lime Curd:
- 1/2 cup fresh lime juice
- 1/2 teaspoon cornstarch
- 3/4 cup sugar
- 6 large egg yolks
- 1/2 cup unsalted butter, cut into pieces
- 2 1/2 teaspoons grated lime peel
- Crust:
- 1 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 1/3 cup whole almonds, toasted, cooled
- 1/2 teaspoon salt
- 3/4 cup chilled unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon vanilla extract
- Cranberry Topping:
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 2/3 cup sugar
- 3 tablespoons honey
- 1 1/2 teaspoons Chinese five-spice powder (optional)
- 1 (12 ounce) bag fresh cranberries or frozen, partially thawed
- White Chocolate Cream:
- 5 ounces white chocolate, chopped
- 1/2 cup sour cream plus
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- White chocolate curls
- 8 thin lime twists
- For lime curd: Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.
- For crust: Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.
- Preheat oven to 350 degrees F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.
- For cranberry topping: Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).
- For white chocolate cream: Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.
- Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.