FOR THE LIME CURD
5 large egg yolks
2⁄3 cup (135 g) granulated sugar
11⁄2 tablespoons lime zest
1⁄2 cup (120 ml) fresh lime juice (from about 5 juicy limes)
1⁄8 teaspoon kosher salt
1 stick (4 ounces/115 g) unsalted
butter, cut into 8 pieces
FOR THE DOUGH
11⁄2 cups (190 g) all-purpose flour, plus more for rolling out the dough
1⁄2 cup (65 g) confectioners’ sugar
1⁄4 teaspoon kosher salt
11⁄2 tablespoons poppy seeds, plus more for garnish, if desired
1 stick (4 ounces/115 g) unsalted butter, cut into cubes and frozen, plus 1 tablespoon kept soft for buttering the tart pan
1 large egg, lightly beaten
6 ounces (170 g) fresh raspberries, for topping
6 ounces (170 g) white currants or more raspberries, for topping