0.5 cup butter unsalted chilled cut into 1/2-inch cubes (1 stick)
3 tablespoons whipping cream chilled ()
Equipment
bowl
frying pan
sauce pan
oven
whisk
sieve
plastic wrap
spatula
Directions
Whisk sugar and lime juice in heavy medium saucepan to blend.
Whisk in yolks, then butter. Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes.
Remove from heat.
Mix in lime peel.
Transfer to small bowl. Press plastic wrap onto surface of curd. Refrigerate until cold, at least 4 hours. (Can be made 4 days ahead. Keep refrigerated.)
Blend flour, sugar, and salt in processor 5 seconds.
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into log.
Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4x3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.
Place 1/2 cup berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using rubber spatula, push as much of mixture as possible through strainer set over medium bowl.
Mix remaining blueberries into strained berries. Set topping aside.
Preheat oven to 375°F.
Bake tartlet crusts until lightly golden, pressing any bubbles with back of fork, about 15 minutes. Cool crusts completely on rack.
Spread curd in crusts. Spoon blueberry topping over. (Can be prepared ahead.
Let stand at room temperature up to 2 hours or refrigerate up to 1 day.)
