Raspberry-Lime Tart With Pistachio Crust

• 1/2 cup raw shelled pistachios
• 1/2 cup (4 oz.) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/4 cups (about 5 3/8 oz.) all-purpose flour
• 3 large eggs plus 2 large egg yolks
• 1 cup granulated sugar
• 1 Tbsp. lime zest plus 3/4 cup fresh juice (from 7 medium limes)
• 1/2 cup (4 oz.) salted butter, cut into 1/2-in. pieces
• 1 pint fresh raspberries

1. 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 300u0b0F.
2. 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.
3. 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.
4. 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.

pistachios, unsalted butter, granulated sugar, vanilla, kosher salt, flour, eggs, sugar, lime zest plus, butter, fresh raspberries

Taken from www.myrecipes.com/recipe/raspberry-lime-tart-pistachio-crust (may not work)