You will need 34 miniature tartlets molds or you may use miniature muffin tins. Servings: Makes 34 mini tartlets Whisk together first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly for 12 minutes or until mixture is thickened. Stir in grated lime zest. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours. Pulse flours, sugar, salt, and baking powder in a food processor until combined. Add butter and shortening and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, pulsing after each addition. Remove dough, and wrap in plastic wrap; chill at least 2 hours. Shape dough into 34 (1-inch) balls and press balls into lightly greased miniature tart pans. Prick with a fork. Bake at 375 degrees F/190 degrees C for 13 minutes or until golden. Remove from pans, and let cool on wire racks. Spoon 1 to 2 teaspoons lime curd into each tart shell. Store loosely covered in refrigerator. When ready to serve, garnish with thin strips of lime peel. Makes 34 tartlets