Instructions

MAKE THE ENHANCED SWEET PASTRY:
1. Combine dry ingredients: In food processor, pulse flour, powdered sugar, salt, and lime zest until combined.
2. Add butter: Add cold butter cubes, pulse until mixture resembles coarse breadcrumbs with some pea-sized pieces.
3. Create binding liquid: In small bowl, whisk egg yolk with cold water and vanilla.
4. Form dough: Add liquid to flour mixture, pulse just until dough begins to come together. Don't overmix.
5. Shape and chill: Form into disc, wrap tightly in plastic, refrigerate minimum 2 hours or overnight.

PREPARE THE VIBRANT LIME CURD:
6. Combine ingredients: In heavy saucepan, whisk together lime juice, zest, sugar, and egg yolks until smooth.
7. Cook carefully: Place over medium-low heat, stirring constantly with whisk, until mixture thickens enough to coat spoon (170°F).
8. Strain smooth: Pour through fine-mesh sieve to remove zest and any lumps.
9. Finish curd: Whisk in butter cubes and salt until completely smooth and glossy.
10. Proper storage: Press plastic wrap directly onto surface, refrigerate until completely set, at least 2 hours.

CREATE THE PERFECT PISTACHIO FRANGIPANE:
11. Cream base: Beat room temperature butter and sugar until very light and fluffy, about 5 minutes.
12. Add eggs: Beat in eggs one at a time, mixing well after each addition.
13. Add extracts: Beat in almond extract, vanilla, and lime zest until combined.
14. Fold in dry ingredients: Gently fold in ground pistachios, ground almonds, flour, and salt just until combined.
15. Perfect consistency: Mixture should be smooth and easily pipeable.

IMPROVED PASTRY ASSEMBLY (TIMING CRITICAL):
16. Prepare for baking: Preheat oven to 375°F (190°C). Remove pastry from refrigerator 10 minutes before rolling.
17. Roll pastry: On lightly floured surface, roll pastry to 1/8-inch thickness.
18. Line tarts: Cut circles and line six 4-inch tart pans, pressing gently into corners. Trim excess, leaving slight overhang.
19. Chill again: Refrigerate lined pans 30 minutes.
20. Prepare for blind baking: Line pastry with parchment, fill with pie weights or dried beans.
21. CRITICAL TIMING: Blind bake 8 minutes only (addressing Andy's overbaking issue).
22. Remove weights: Carefully remove parchment and weights, bake 3-4 minutes more until just set but not golden.
23. Cool slightly: Let cool 5 minutes before filling.

FILL AND FINAL BAKE:
24. Fill tarts: Using piping bag or spoon, divide pistachio frangipane evenly among pastry cases.
25. Level filling: Smooth tops gently with offset spatula.
26. Final bake: Bake 16-18 minutes until frangipane is set, lightly golden, and springs back when touched.
27. Cool completely: Let cool in pans for 10 minutes, then carefully remove to wire racks.

MAKE THE CHILDHOOD MEMORY CHOCOLATE GANACHE:
28. Heat cream: In small saucepan, heat cream until just beginning to simmer.
29. Create ganache: Pour hot cream over chopped chocolate, let sit 2 minutes.
30. Whisk smooth: Starting from center, whisk until completely smooth and glossy.
31. Andy's special touch: Whisk in butter, lime juice, and salt until perfectly combined.
32. Cool to spreading consistency: Let cool until thick but still spreadable, about 20 minutes.

PROFESSIONAL ASSEMBLY:
33. Layer lime curd: Spread cooled lime curd evenly over each cooled frangipane tart.
34. Top with ganache: Spoon or pipe chocolate ganache over lime curd layer.
35. Smooth finish: Use offset spatula to create smooth, even layer.
36. Garnish beautifully: Sprinkle with chopped pistachios and fresh lime zest.
37. Set layers: Refrigerate 30 minutes to set all layers before serving.
38. Perfect presentation: Each tart should show distinct, even layers when cut.
39. Serve: Present at room temperature or slightly chilled for best flavor balance.