Blackberry-Lime Tartlets

Crust
1 1/4 cups all purpose flour
1/4 cup almond flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick + 1 tbsp unsalted butter, very cold, cut into pieces
1 egg yolk, lightly whisked

To make the crust

1. Put the flours, icing sugar, and salt in a food processor and pulse to combine.
   
2. Add the butter and pulse until the mixture is coarse, around the size of oatmeal and/or peas.
   
3. Add the egg yolk a little at a time, pulsing after each addition and then processing in 10-second pulses once the whole egg has been added until the dough forms clumps.
   
4. Turn the dough onto a flat work surface and lightly knead the dough until all dry ingredients are just incorporated.
   
5. Butter a 9" fluted removable-bottom tart pan. I used smaller tart pans of various sizes.
   
6. Press the dough into the pan evenly. Freeze for about an hour.
   
7. Preheat the oven to 375 F.
   
8. Butter the shiny side of a piece of aluminum foil and fit it tightly against the crust.
   
9. Bake for 25 minutes. 15 minutes for the smaller ones.
   
10. Carefully remove the foil, and press the dough down gently if it has puffed using the back of a spoon.
    
11. Return it to the oven for another 8 minutes, or until it is beautifully golden brown.

Lime Cream
1 cup sugar
Grated zest of 4 limes
4 eggs
3/4 cup lime juice (4 limes)
2 sticks + 5 tbsp (10.5 oz) unsalted butter, room temperature, cut into pieces

To make the cream

1. Before you start the lime cream, have a candy thermometer, strainer, and blender at hand.
   
2. Simmer a little water in a saucepan.
   
3. Put the sugar and lime zest in a large heat-proof bowl.
   
4. Off the heat, rub the mixture together with your fingers until the sugar is moist, grainy, and aromatic.
   
5. Whisk in the eggs and then the lime juice.
   
6. Set the bowl over the pan of water and whisk continuously until it reaches 180 F.
   
7. As it gets close to temperature it will start to thicken. This can take up to 10 minutes.
   
8. Remove the cream from the heat and strain it into the blender.
   
9. Discard any solids. Let the cream stand at room temperature for about 10 minutes, or until it cools to 140 F.
   
10. Turn the blender (or food processor) on high, and add the butter a few pieces at a time.
    
11. Scrape down the sides to incorporate the butter.
    
12. Keep the machine on for 3-5 minutes once the butter is in to ensure a perfect lime cream.
    
13. Pour into an air-tight container and refrigerate for at least 4 hours (it will keep in the fridge for up to 4 days).
    
14. When the lime cream was done, I simply took out half of it and added 10 fresh blackberries to the blender and let them whirl with the remaining half of the lime cream.

Assembly

1. Whisk the cream to loosen it.
   
2. Spoon the two flavors side by side into the tartlet shell.
   
3. Serve immediately or refrigerate until needed.