This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful.
Ingredients
- 1 and a 1/4 cups cracker crumbs
- 5 tablespoons butter, melted
- 1/4 cup ground almonds
- 3 tablespoons sugar
Filling
- 4 large egg yolks
- 1 can sweetened condensed milk
- 1/2 cup lime juice
- 2 teaspoons grated lime zest
Topping
- 1/2 cup cream
- 1 tablespoon sugar
- 1/2 cup sour cream
- 1 teaspoon grated lime zest
- Fresh raspberries and lime wedges
Directions
- Preheat oven to 160°.
- In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased tart pan.
- Bake 15-18 minutes or until edges are lightly browned.
- In a large bowl, whisk egg yolks, milk, lime juice and zest.
- Pour over crust.
- Bake 12-14 minutes or until center is almost set.
- 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.
Recipe from Taste of Home.
