Preserve Company Cranberry and Lime Curd Tarts

6, 4” tarts

Crust:
¼ cup + 2 Tbsp unsalted butter, softened
1/3 cup icing sugar, sifted
1 egg
1 tsp lime juice
¼ tsp salt
1 2/3 cup flour

Cranberry Lime filling:
3 heaping cups cranberries
½ cup water
3 Tbsp lime juice
1 tsp lime zest
2 Tbsp cornstarch
1 ½ cup sugar
5 egg yolks
¼ cup unsalted butter
2 tsp vanilla
¼ cup + 2 Tbsp Lime Curd (6 Tbsp all together)

- Preheat oven to 350°.

- In the bowl of a stand mixer, or in a bowl with a hand mixer, beat the butter and icing sugar until smooth. Add in the egg and lime juice, and beat until combined, scraping down the bowl if needed. In a separate bowl, stir together the flour and the salt, and add it to the wet mixture. Mix until dough forms and starts to come away from the bowl. Form dough into a disk and divide it in 6. If using non-stick tart pans, you can just go ahead and press the dough into each pan. If they are not non-stick, spray some non-stick spray on the pans. Press each piece of dough into each tart pan making sure to press it up the sides. Once all tarts are done, place them in the fridge to cool for 20 minutes. Once chilled, poke holes in the bottom and side of tarts and bake for 10-15 minutes, or until golden brown. If the dough starts to puff up in the oven, simply poke it down using a fork. Chill tarts before filling.

- To make the cranberry curd heat up the cranberries and water in a medium sized saucepan until the cranberries burst, about 15-20 minutes. In a separate bowl, whisk together the egg yolks, sugar, lime juice, and lime zest. Take a spoon full of the hot cranberry mixture, and gently add it to the egg mixture, stirring constantly. Once combined, add the rest of the cranberries to the egg mixture. At this point, I like to strain the cranberry skins out of the curd. You do not have to, but it makes a much smoother curd. Once strained add the mixture back into the pot and return to the stove. Cook over medium heat. In a small bowl add a few tsp of water to your cornstarch. Add that to the pot and stir until thickened. Once the curd is cooked and the bubbles are popped in the middle, remove from heat. Add in butter and stir until melted and completely combined. Stir in the vanilla.  

- Spread 1 Tbsp of Lime Curd in the bottom of each tart shell. Pour/scoop cranberry curd on top of the lime curd in the tart. Its approximately ¾ cup of curd in each tart. There may be a little bit of cranberry curd left over at the end. You can use that curd any way you would use lime curd or lemon curd. Eating it with a spoon is also acceptable.

- Let the tarts set in the fridge for at least 4 hours, or overnight. Top with whipped cream or meringue and lime zest. Tarts will last for 3 days in the fridge, and only top them with the whipped cream before serving.