Ingredients

Yield: 18 to 20

2 cups toasted walnuts
2 cups toasted almonds
2/3 cup firmly packed brown sugar
1 teaspoon grated lime peel
6 tablespoons melted butter
1 1/2 cups granulated white sugar
3/4 cup whole milk
8 large egg yolks
2/3 cup fresh lime juice
2 1/2 teaspoons grated lime peel
6 ounces finely chopped white chocolate (such as Lindt)
4 cups chilled whipping cream
2 16-ounce packages thawed frozen blackberries
1 1/3 cups raspberry juice or other berry juice blend
3/4 cup granulated white sugar
1 pint fresh raspberries
1 pint fresh strawberries
1 pint fresh blueberries

Prepare Nut Crust:
Finely chop walnuts, almonds, brown sugar and 1 teaspoon lime peel in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap, press crumbs up sides and over bottom of each pan, covering completely. Freeze.

Prepare Lime Filling:
Combine sugar, milk, egg yolks, lime juice and lime peel in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170 degrees (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 lime mixture over whipped cream, using rubber spatula. Fold lime mixture and cream together. Divide filling between crusts. Cover and freeze overnight.

Prepare Blackberry Sauce:
Bring blackberries, raspberry juice and 3/4 cup sugar to a boil in heavy saucepan, stirring frequently. Cool slightly. Puree in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made a day ahead.)

Directions

To Assemble Torte:

Place 6-inch torte on top of 10-inch torte. Decoratively mound fresh berries atop torte. To serve, slide metal spatula under 6-inch tier and transfer to work surface. Cut into wedges. Serve with sauce and more berries.

Each serving contains 508 calories, 35g fat, 48g carb, 73mg sodium, 106mg cholesterol.