Best Lime Tart

• 1-1/4 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1/4 cup ground almonds
• 3 tablespoons sugar
• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup lime juice
• 2 teaspoons grated lime zest
• 1/2 cup heavy whipping cream
• 1 tablespoon sugar
• 1/2 cup sour cream
• 1 teaspoon grated lime zest
• Fresh raspberries and lime wedges

1. Preheat oven to 325u0b0. 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 15-18 minutes or until edges are lightly browned.
2. 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.
3. 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.

graham cracker crumbs, butter, ground almonds, sugar, egg yolks, condensed milk, lime juice, lime zest, heavy whipping cream, sugar, sour cream, lime zest, fresh raspberries

Taken from www.tasteofhome.com/recipes/best-lime-tart/ (may not work)