Raspberry-Lime Tart with Pistachio Crust

This pie has a nice lime flavor and a delicious pistachio shortbread crust. It requires minimal baking, but has a beautiful appearance, and fresh raspberries give it a pleasant shade. Peeled raw pistachios can be purchased at the grocery store, but fried salted pistachios without the shell are great. Choose limes with a smooth skin: they have a thinner skin, and more juice will come out of them. Garnish with chopped pistachios and whipped cream to compensate for the tartness of cottage cheese and raspberries.
Prepare the cake: Chop the pistachios in a mini or regular food processor until finely ground, about 1 minute. Beat the butter and sugar using a mixer fitted with a spatula on medium speed until creamy, about 2 minutes. Add the ground pistachios, vanilla and salt to the butter mixture; beat until smooth, about 30 seconds. Add the flour; beat on low speed until crumbs form, about 1 minute. Transfer the dough to a 9-inch pie dish with a removable bottom. Spread the dough evenly over the sides and bottom of the pan. Cool until set, about 30 minutes. Meanwhile, preheat the oven to 300 °F.Remove the cake from the refrigerator; prick on all sides with a fork. Bake in the preheated oven until light golden brown, about 35 minutes. Allow to cool slightly, about 5 minutes.While the cake is baking, prepare the filling: Whisk together the eggs, egg yolks, sugar, lime zest and lime juice in a medium saucepan until smooth. Cook over medium heat, whisking constantly, until a thick crust forms, 6 to 10 minutes. Remove from heat; transfer to a medium-sized heatproof bowl. Gradually beat the butter a few bites at a time, waiting until it melts, before adding it again. Set aside until ready to eat.Pour the filling over the prepared cake. Allow to cool at room temperature for about 30 minutes. Refrigerate for at least 2 hours or overnight, until it hardens. Garnish with raspberries, cut into slices and serve.