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.
How to Make It
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.