Cranberry-Lime Tart

Ingredients

• 1.5 teaspoons five-spice powder chinese
• 1.3 cups all purpose flour 
• 16 servings chocolate curls white
• 1.5 teaspoons cornstarch 
• 6 large egg yolks 
• 3 tablespoons honey 
• 8  lime twists thin
• 0.5 cup juice of lime fresh
• 2.5 teaspoons lime zest grated
• 3 cups partially fresh frozen thawed
• 0.5 cup powdered sugar 
• 0.5 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 0.7 cup sugar 
• 0.8 cup butter unsalted chilled cut into 1/2-inch cubes ()
• 0.5 teaspoon vanilla extract 
• 0.3 cup water 
• 5 ounces chocolate white chopped
• 0.3 cup almonds whole cooled toasted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• double boiler
• tart form

Directions

1. Whisk lime juice and cornstarch in heavy medium saucepan.
2. Whisk in sugar and yolks, then add butter.
3. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl.
4. Mix in lime peel. Cover; chill overnight.
5. Finely grind flour, sugar, almonds, and salt in processor.
6. 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.
7. Preheat oven to 350°F.
8. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes.
9. Transfer to rack and cool completely.
10. Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend.
11. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil.
12. 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).
13. Stir chocolate in top of double boiler over simmering water until melted and smooth.
14. Remove from over water; whisk in sour cream and vanilla. Cool completely.
15. 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.)
16. Remove pan sides; transfer tart to platter.
17. Sprinkle chocolate curls around edge of tart.
18. Garnish with lime twists.
19. *A blend of star anise, cinnamon, cloves, fennel seeds, and pepper available in the spice section of most supermarkets