Tequila Lime Tart
- About 11 (4 3/4 x 2 1/4-inch) Graham
- 1/4 cup pine nuts
- 2 tablespoons granulated sugar
- 1 stick (1/2 cup) unsalted butter
- 1 (14 ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lime juice
- 1/4 cup gold tequila
- 2 large egg whites
- 1 tablespoon granulated sugar
- 9 1/2- to 10-inch tart pan (1 inch deep) with a removable bottom
- Heat oven to 325 degrees F.
- Make crust. Into a food processor crumble Graham
crackers and finely
grind enough to measure 1 1/2 cups. Transfer to a bowl.
- In food
processor pulse pine nuts with sugar until finely ground.
- Melt butter and cool to lukewarm.
- Stir nut mixture and butter into
crumbs and press evenly onto bottom and up side of tart pan.
- Make filling. Squeeze enough juice from limes to measure 1/2 cup.
- In a large bowl whisk together lime juice, condensed milk, yolks,
and tequila until just combined well.
- In another large bowl with
an electric mixer beat whites with sugar until they hold soft peaks.
- Stir one fourth meringue into milk mixture to lighten and fold in
remaining meringue gently but thoroughly.
- poon filling into crust.
(If using a 9 1/2-inch tart pan, filling will be mounded and look
as if it will overflow, but don't worry, it won't.)
tart until edges of filling are puffed but not browned and center
seems almost set when gently shaken, 25 to 30 minutes.
- Cool tart completely on a rack.
- Chill tart, loosely covered, until
cold, about 2 hours, and up to 1 day.
- Serve tart in wedges with
dollops of whipped cream.
- Garnish with lime slices.
Serves 6 to 8.
Posted by warden2three at Recipe Goldmine May 3, 2001.