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1
Finely chop first 4 ingredients in processor, using on/off turns.
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2
Add butter and blend until moist crumbs form.
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3
Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides.
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4
Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely.
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5
Freeze.
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6
Combine first 5 ingredients in medium metal bowl.
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7
Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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8
Whisk constantly until candy thermometer registers 170F, about 5 minutes.
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9
Remove bowl from over water.
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10
Add white chocolate and whisk until melted and smooth.
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11
Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
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12
Beat cream in large bowl until stiff.
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13
Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together.
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14
Divide between crust.
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15
Cover and freeze overnight.
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16
Bring all ingredients to boil in heavy medium saucepan, stirring frequently.
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17
Cool slightly.
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18
Puree mixture in batches in processor.
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19
Strain through sieve set over bowl, pressing on solids.
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20
Chill until cold.
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21
(Can be made 1 day ahead.)
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22
Using electric mixer, beat cream and sugar in large bowl until peaks form.
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23
Run sharp knife around pan sides to loosen torte tiers.
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24
Release pan sides.
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25
Center 6-inch tier on its pan bottom atop 10-inch tier.
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26
Spread whipped cream over sides (not tops) of tiers, covering crusts completely.
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27
Freeze until firm, about 30 minutes.
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28
(Can be prepared 2 days ahead.
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29
Wrap in plastic; keep frozen.)
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30
Transfer tiered torte to platter.
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31
Mound fruit decoratively atop torte.
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32
Garnish with mint.
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33
To serve, slide spatula under 6-inch tier and transfer to work surface.
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34
Cut tiers into wedges.
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35
Serve with sauce and additional fruit.
