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1
Make the dough: Whisk together nuts, flour, sugar, salt, and lime zest in a large bowl.
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2
Using your fingertips, work in butter until the largest pieces are the size of peas; make a well in center.
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3
Whisk yolk and egg in a small bowl, and pour into well.
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4
Gradually draw flour mixture into center, kneading until combined.
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5
Shape dough into a disk.
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6
Wrap in plastic, and refrigerate overnight (up to 3 days).
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7
Start the filling: Place ricotta in a sieve lined with cheesecloth, and set over a bowl.
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8
Cover, and refrigerate overnight.
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9
Prepare an ice-water bath; set aside.
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10
Whisk sugar, yolks, and eggs in a large heatproof bowl.
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11
Whisk in lime zest and juice.
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12
Set bowl over a pan of simmering water.
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13
Cook, whisking occasionally, until thick, about 30 minutes.
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14
Remove from heat.
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15
Add butter, a few pieces at a time, whisking until smooth after each addition.
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16
Pour through a fine sieve into a bowl set in ice-water bath.
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17
Place plastic wrap directly on surface of lime curd.
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18
Let cool.
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19
Refrigerate overnight (up to 3 days).
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20
Preheat oven to 325 degrees.
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21
Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick.
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22
Fit dough into a 10-by-3-inch springform pan, pressing and patching so that dough reaches 2 inches up sides of pan.
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23
Line with parchment; fill with pie weights or dried beans.
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24
Chill in freezer 15 minutes.
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25
Bake crust 30 minutes.
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26
Remove pie weights and parchment.
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27
Bake until edge of crust is golden brown and inside is pale golden brown, 15 to 18 minutes.
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28
Let cool slightly on a wire rack.
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29
Remove sides from pan; and transfer crust to rack to cool completely.
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30
Assemble tart: Spread 2 1/2 cups lime curd over crust.
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31
Put ricotta and mascarpone into the bowl of an electric mixer fitted with the whisk attachment.
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32
Beat on high speed until thick, about 5 minutes.
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33
Reduce speed to low.
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34
Beat in remaining lime curd.
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35
Raise speed to high, and beat 3 minutes.
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36
Pour over lime curd in crust, spreading evenly with an offset spatula; gently shake to remove any air bubbles.
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37
Refrigerate, uncovered, overnight.
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38
Garnish with zest before serving.
