tablespoon freshly grated lime zest (from about 2 limes)
Serving Size: 1 (1059) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 2201 g54 %
Total Fat 244.7 g376 %
Saturated Fat 114.5 g572 %
Cholesterol 1242.6 mg
Sodium 1578.7 mg
Dietary Fiber 12.3 g49 %
Sugars 269 g1076 %
Protein 50 g
Preheat oven to 350 degrees and butter a 9-inch tart pan with a removable fluted rim.
In a food processor pulse almonds, sugar and salt until almonds are ground fine.
In a bowl toss nut mixture with cookie crumbs and butter until combined well.
Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side.
Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.
Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden brown, and cool on a rack.
In a heavy saucepan cook sugar, butter, eggs and lime juice over moderately low heat, whisking frequently until thick enough to hold marks of whisk and first bubbles appear on surface -- about 12-15 minutes.
Stir in zest and cool. (Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.).
Spoon filling evenly into crust and cover surface with a buttered round of wax paper.
Chill tart, covered, at least 1 hour and up to 24.