FOR THE LIME CURD
5 large egg yolks
1/2 cup granulated sugar
1 1⁄2 tablespoons lime zest
1⁄2 cup fresh lime juice (from about 5 juicy limes)
1⁄8 teaspoon kosher salt
6 tablespoons unsalted butter, cut into pieces
6 ounces fresh raspberries, for topping
FOR THE DOUGH
8 tablespoons unsalted butter, melted and cooled
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 1/4 cups unbleached all-purpose flour
In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. Refrigerate for 1-2 hours or overnight.
Preheat the oven to 350°. Bake the crust until golden and crisp, 25 to 30 minutes. Let it cool completely.
Pour the lime curd into the tart shell. Refrigerate, uncovered, for at least 2 hours. When ready to serve, top with the raspberries.
