Cream butter and sugar in stand mixer until light and fluffy

Add in egg yolks slowly mix well.

Add in salt, lime juice and zest and mix well

Place in a heatproof bowl over a small pot of simmering water and using a Wooden spoon continue to mix until thickened.

Allow mixture to cool to room temperature, then refrigerates for at least 4 hours before using.

While the Lime Curd is chilling start the Tartlette shells

Add the flour, ground walnuts,sugar and salt in the food processor and pulse 2 times to mix.

Scatter the butter over the flour mix and pulse 7 or 8 times to cut in the butter.

Add Eggs one at a time and pulse 2 -3 times to incorporate.

Fluff mixture with the fork and then if needed add ice water a little at a time, pulse 5 or 6 times or until the dough begins to form clumps, do not let the dough form a ball on the blade!

The dough should look like coarse crumbs,dump onto a floured work area and form into two equal balls, shape into cylinders, wrap with cling wrap and refrigerate for at least ½ hour.

After dough has chilled remove one cylinder from the refrigerator and allow to warm up for 5 Minutes.

Slice this dough into 4 equal pieces and roll out the dough until you have a disc big enough for your tartlette pan.

After setting up your tartlette pans with all the dough, Line each pan with foil and fill with pie weights

Place the pans in the refrigerator and allow the dough to chill for 30 minutes.

Bake shells in a preheated 375-degree oven for 10-12 minutes, remove the foil and prick the bottom of each shell with a fork.

Return to oven and bake 10-15 minutes longer or until golden brown.

Allow shells to completely cool on wire rack.

When Lime curd is fully chilled, fill each tart shell with lime curd, top with a dollop of whipped cream and serve.