Nut Crust: In the bowl of a food processor fitted with a metal blade pulse the toasted nuts, brown sugar and butter and blend until moist crumbs form. Pour the nuts into a 9-inch spring form pan. Using plastic wrap as an aid, press crumbs firmly up sides, then over bottom covering completely. Freeze.
Lime Filling: Combine sugar, milk, egg yolks, lime juice and lime zest in a bowl. Place the bowl over a saucepan of simmering water (do not allow bottom of bowl to touch the water). Whisk constantly until candy thermometer reaches 170 degrees F about 5 minutes. Remove bowl from over water.
Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
Beat cream in large bowl until stiff. Pour cooled lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together.
Pour filling over frozen pie crust. cover and freeze overnight.
Blackberry Sauce: Bring blackberries, raspberry juice, and 1/2 cup sugar to a boil in heavy saucepan, stirring frequently. Cool slightly.
Puree mixture in a food processor. Strain through sieve set over a bowl, pressing on solids. Chill until cold. Can be made 1 day ahead.
To serve: Run a sharp knife around pan sides to loosen torte. Remove sides from spring form pan. Place on serving platter. Top with berry mixture and serve with blackberry sauce.
Inspired by a recipe found over 25 years ago in either Gourmet or Bon Appetite magazines. I can't remember which. The original recipe made a two tiered masterpiece with various fruits arrange artfully around the tiers. I need something that I could simply make for my family.