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1
Preheat oven to 325F.
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2
Make crust:
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3
Into a food processor crumble graham crackers and finely grind enough to measure 11/2 cups.
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4
Transfer to a bowl.
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5
In food processor pulse pine nuts with sugar until finely ground.
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6
Melt butter and cool to lukewarm.
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7
Stir nut mixture and butter into crumbs and press evenly onto bottom and up side of tart pan.
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8
Make filling:
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9
Squeeze enough juice from limes to measure 1/2 cup.
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10
In a large bowl whisk together lime juice, condensed milk, yolks, and tequila until just combined well.
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11
In another large bowl with an electric mixer beat whites with sugar until they hold soft peaks.
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12
Stir one fourth meringue into milk mixture to lighten and fold in remaining meringue gently but thoroughly.
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13
Spoon filling into crust.
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14
(If using a 9 1/2-inch tart pan, filling will be mounded and look as if it will overflow, but dont worry, it wont.)
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15
Bake tart until edges of filling are puffed but not browned and center seems almost set when gently shaken, 25 to 30 minutes.
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16
Cool tart completely on a rack.
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17
Chill tart, loosely covered, until cold, about 2 hours, and up to 1 day.
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18
Serve tart in wedges with dollops of whipped cream.
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19
Garnish with lime slices.
