I start with the lime curd. In a saucepan over medium heat, whisk together the lime juice and cornstarch until it dissolves. Whisk in the sugar and the egg yolks. Add the butter and whisk constantly. The curd will thicken once it comes to a boil, about 5 minutes. Put through a strainer and stir in lime zest. Cover the surface of the curd with plastic wrap, so that it touches the curd. Chill this overnight, or for two days.

In a saucepan, whisk together the water, sugar, cinnamon, cloves, and allspice. Add the sugar and honey. Whisk until the mixture comes to a boil. Add the cranberries and cook until it comes back to a boil and the berries begin to pop, about 5 minutes. You want them to keep some of their shape. Cool completely and refrigerate until you are going to put the tart together.

Melt the white chocolate over a double boiler until melted and smooth. Take off the heat and whisk in the sour cream and vanilla. Refrigerate until you are ready to assemble.

In the food processor, process the flour, sugar, almonds and salt until ground. Add in the butter and vanilla. Pulse until it forms soft clumps. Turn it out and form into a ball and then flatten into a disk. Wrap in plastic wrap and chill for one hour. Press the dough into into the bottom and up the sides of an 11-inch tart pan with a removable bottom. (I did not have one, so I used a springform pan instead.) Freeze the crust for 30 minutes. Preheat the oven to 350 degrees and bake the crust until it is golden brown. About 25 minutes. If the crust starts to puff up, just press it back down with the back of a spoon.

To assemble the tart, spread the white chocolate layer into the bottom of the crust. Freeze for 15 minutes.

Cover the white chocolate layer with the lime curd.

Cover the lime curd with the cranberries. Garnish with white chocolate shavings and lime zest. Chill overnight. The whole thing can be made two days ahead of time.