Preheat the oven to 350°F.
For the crust, combine the graham cracker crumbs, almond flour, and melted butter in a medium bowl. Toss together with your hands (or stir with a spoon) until evenly combined; the mixture will be crumbly. Sprinkle the mixture into a 10-inch tart pan with removable bottom and, using your hands, gently pat the crust evenly onto the bottom and sides of the pan.
Bake the crust for 10 minutes or until lightly browned. Let cool for a few minutes before proceeding.
For the filling, whisk the condensed milk, Key lime juice, egg yolks, and zest in a medium bowl until smooth. Pour the filling into the tart crust. Place back into the oven for 15 minutes until the center is set, and the crust is golden brown.
Let cool completely, then refrigerate for several hours before serving. Serve chilled with freshly whipped cream, fresh raspberries, and a slice of lime.
*Make graham cracker crumbs by placing gluten-free graham crackers in a food processor and pulsing; I used about 15 graham crackers. (You can find gluten-free graham crackers in the gluten-free snack/cookie section of your grocery store.)
**You can usually find almond flour in the baking section of your grocery store or at a health food store. Whole Foods and Trader Joe’s carry it. Or, make your own by pulsing blanched slivered almonds in a food processor.
