You can make this up to 1 day ahead of time though the crust will not be quite as crunchy. If you do make it ahead, cover it loosely with plastic wrap and refrigerate. Bring it to room temperature before serving.  If you want to get ahead, I actually recommend making the components ahead of time and baking it the day you plan to serve it. (Instead of making the entire tart ahead of time.) The curd can be made and refrigerated up to 4 days ahead of time and the crust can be made and baked up to 1 day ahead of time.