Whisk together the first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 minutes or until mixture is thickened. Stir in lime rind. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4-6 hours.
Pulse flours, sugar, salt and baking powder in a food processor until combined. Add 1 cup butter and the 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 for 13 minutes or until golden. Remove from pans, let cool on wire racks.
Spoon 1-2 teaspoons lime curd into each tart shell; top with strawberry slices.
You can substitute mini muffin pans for mini tart pans.