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1
Preheat oven to 350F degrees.
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2
In large bowl, sift flour, ground almonds, and butter.
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3
Rub in butter until fine and crumbly.
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4
Add 1-2 tablespoons cold water and mix to make a firm dough, adding more if necessary.
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5
Turn out dough onto a lightly floured surface and roll it out so it will fit into a 9 inch fluted pan.
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6
Trim the edge and refrigerate for 20 minutes.
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7
Line the dough with baking paper and dried beans (or rice) and bake for 20 minutes.
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8
Remove the paper and beans and bake the pastry shell another 20 minutes, or until it is lightly golden.
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9
Allow it to cool completely.
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10
Make the Filling: In a heatproof bowl, add the egg yolks, sugar, butter, lime juice, and the 2 teaspoons of finely grated rind.
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11
Whisk together to dissolve the sugar.
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12
Place the bowl over a pan of simmering water and stir constantly until the mixture is thickened, about 15 minutes.
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13
Allow the mixture to cool slightly.
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14
In a small bowl, add the gelatin and 1 tablespoon water.
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15
Set it aside until it becomes spongy.
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16
Stir the mixture until it is dissolved.
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17
Stir the gelatin mixture into the lime curd.
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18
Allow it to cool to room temperature, stirring occasionally.
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19
Fold the cream through the lime curd and pour into the pastry crust.
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20
Refrigerate 2-3 hours, or until set.
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21
Remove tart from the refrigerator 15 minutes before serving.
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22
Put the sugar in a small pan with 3 tablespoon of water, and stir it over medium heat (don't allow it to come to a boil) until the sugar has completely dissolved.
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23
Bring the mixture to a boil and add in the shredded lime rinds.
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24
Allow the mixture to simmer for 3 minutes.
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25
Remove the rind from the mixture with a pair of tongs or a fork, and allow it to dry on a rack.
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26
Decorate the tart with the shredded rind.
