Pie Recipes
Tequila Lime Tart
Yield: 6 to 8 servings
Ingredients
Crust
- About 11 (4 3/4 x 2 1/4 inch) Graham crackers
- 1/4 cup pine nuts
- 2 tablespoons granulated sugar
- 1 stick (1/2 cup) unsalted butter
Filling
- 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
Special equipment
- 9 1/2 to 10 inch tart pan (1 inch deep) with a removable bottom
Instructions
- Heat oven to 325 degrees F.
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.
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.
- Spoon 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.)
- Bake 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.
Attribution
Posted by warden2three at Recipe Goldmine May 3, 2001.