Lime Curd Tart

• 2/3 cup sliced almonds, toasted until golden and cooled completely
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 cup vanilla wafer crumbs (from about 30 1-1/2 inch cookies)
• 1/4 cup unsalted butter, softened
• 1 cup sugar
• 1 tablespoon sugar
• 1/2 cup cold unsalted butter, cut into pieces
• 1 tablespoon cold unsalted butter, cut into pieces
• 4 large eggs, beaten lightly
• 1/2 cup fresh lime juice (from about 4 limes)
• 1 tablespoon freshly grated lime zest (from about 2 limes)

1. Make crust:
2. Preheat oven to 350 degrees and butter a 9-inch tart pan with a removable fluted rim.
3. In a food processor pulse almonds, sugar and salt until almonds are ground fine.
4. In a bowl toss nut mixture with cookie crumbs and butter until combined well.
5. Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side.
6. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.
7. Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden brown, and cool on a rack.
8. Make filling:
9. 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.
10. Stir in zest and cool. (Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.).
11. Spoon filling evenly into crust and cover surface with a buttered round of wax paper.
12. Chill tart, covered, at least 1 hour and up to 24.

almonds, sugar, salt, vanilla wafer crumbs, unsalted butter, sugar, sugar, cold unsalted butter, cold unsalted butter, eggs, lime juice, lime zest

Taken from www.food.com/recipe/lime-curd-tart-320786 (may not work)