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1
Nut Crust: In the bowl of a food processor fitted with a metal blade pulse the toasted nuts, brown sugar and butter and blend until moist crumbs form. Pour the nuts into a 9-inch spring form pan. Using plastic wrap as an aid, press crumbs firmly up sides, then over bottom covering completely. Freeze.
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2
Lime Filling: Combine sugar, milk, egg yolks, lime juice and lime zest in a bowl. Place the bowl over a saucepan of simmering water (do not allow bottom of bowl to touch the water). Whisk constantly until candy thermometer reaches 170 degrees F about 5 minutes. Remove bowl from over water.
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3
Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
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4
Beat cream in large bowl until stiff. Pour cooled lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together.
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5
Pour filling over frozen pie crust. cover and freeze overnight.
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6
Blackberry Sauce: Bring blackberries, raspberry juice, and 1/2 cup sugar to a boil in heavy saucepan, stirring frequently. Cool slightly.
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Puree mixture in a food processor. Strain through sieve set over a bowl, pressing on solids. Chill until cold. Can be made 1 day ahead.
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8
To serve: Run a sharp knife around pan sides to loosen torte. Remove sides from spring form pan. Place on serving platter. Top with berry mixture and serve with blackberry sauce.
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Inspired by a recipe found over 25 years ago in either Gourmet or Bon Appetite magazines. I can't remember which. The original recipe made a two tiered masterpiece with various fruits arrange artfully around the tiers. I need something that I could simply make for my family.
