Name: Cranberry-Lime Tart
Yield: Makes 14 to 16 servings
Ingredients: 1/2 cup fresh lime juice; 1/2 teaspoon cornstarch; 3/4 cup sugar; 6 large egg yolks; 1/2 cup (1 stick) unsalted butter, cut into 8 pieces; 2 1/2 teaspoons grated lime peel; 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 (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 teaspoon vanilla extract; 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 (3 cups) fresh cranberries or frozen, partially thawed; 5 ounces white chocolate, chopped; 1/2 cup plus 2 tablespoons sour cream; 1/2 teaspoon vanilla extract; White chocolate curls; 8 thin lime twists

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Cranberry-Lime TartMark Thomas

Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream. For best results, use imported white chocolate, such as Lindt or Perugina. Begin preparing the tart two days before you plan to serve it.

Recipe notes

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