This tart is pleasantly limey, with a delightful pistachio-forward shortbread crust. It requires minimal baking, but has a beautiful presentation, with fresh raspberries adding a nice touch. You can find shelled, raw pistachios at the grocery store, but roasted, salted shelled pistachios will work just fine. Look for limes with smooth skin: They have thiner skins, and will yield more juice. Garnish with chopped pistachios and whipped cream to offset the tartness from the curd and the raspberries. 


Credit: Jen Causey; Food Styling: Margaret Dickey; Prop Styling Kay Clarke

Recipe Summary

30 mins
3 hrs 50 mins
Serves 12 (serving size: 1 slice)


Additional Ingredients


Instructions Checklist
  • Prepare the Crust: Process pistachios in a mini or regular food processor until finely ground, about 1 minute. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add ground pistachios, vanilla, and salt to butter mixture; beat until combined, about 30 seconds. Add flour; beat on low speed until crumbly, about 1 minute. Transfer dough to a 9-inch fluted tart pan with a removable bottom. Press dough evenly up sides and around bottom of pan. Chill until firm, about 30 minutes. Meanwhile, preheat oven to 300°F.

  • Remove Crust from fridge; prick all over with a fork. Bake in preheated oven until light golden, about 35 minutes. Let cool slightly, about 5 minutes.

  • While Crust bakes, prepare the Filling: Whisk together eggs, yolks, sugar, lime zest, and lime juice in a medium saucepan until smooth. Cook over medium, whisking constantly, until thick and glossy, 6 to 10 minutes. Remove from heat; pour into a medium-size heatproof bowl. Gradually whisk in butter a few pieces at a time, waitinguntil melted before next addition. Set aside until ready to use.

  • Pour Filling into prepared Crust. Let cool at room temperature about 30 minutes. Refrigerate until firm, at least 2 hours or up to overnight. Decorate top with raspberries; slice and serve.