Ingredients
1-1/4 cups graham cracker crumbs5 tablespoons butter, melted1/4 cup ground almonds3 tablespoons sugarFILLING:4 large egg yolks1 can (14 ounces) sweetened condensed milk1/2 cup lime juice2 teaspoons grated lime zestTOPPING:1/2 cup heavy whipping cream1 tablespoon sugar1/2 cup sour cream1 teaspoon grated lime zestFresh raspberries and lime wedges
Preparation
Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes.
In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.
