For the Crust
1 ¼ cups graham cracker crumbs, about 10 whole grahams
¼ cup shaved almonds
2 tbs sugar
¼ tsp salt
6 tbs melted butter
For the Filling
3, eggs separated
1 can, 14oz, sweetened condensed milk
2/3 fresh squeeze lime juice
1 tbs grated lime zest
Pinch of salt
Preparing the Crust
Preheat oven to 350F
Combine all dry ingredients in food processor. Add melted butter and combing until mixture is moist.
Transfer mixture into a 9" tart pan with removable bottom. Firmly and evenly press mixture onto bottom of pan, and up the sides.
Bake crust for 10 minutes. Remove from oven and let cool.
Preparing the Filling
Beat egg yolks until thick. Add sweetened condensed milk, lime juice, and zest. Mix until well combined.
In a separate bowl beat egg whites on medium-high speed until stiff peaks are formed. Carefully fold mixture in batches into the lime batter. Take your time so you do not loose the fluffy nature of the egg whites.
Transfer mixture into the crust and bake for 15 to 20 minutes, or until filling is barely set. Remove from oven to cool. Then transfer to fridge until the tart is ready to be served.
I decorated this tart with fresh raspberries for a nice contrast of flavors and colors.