Frozen Margarita Mousse Tarts Recipes
FROZEN MARGARITA MOUSSE
Who doesn't love a frozen margarita? This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping (you could use this whipped topping substitute instead). It's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Combine first five ingredients; mix well. If desired, add green food coloring; fold in thawed whipped topping. , For pretzel topping, combine pretzels, butter and sugar. Spoon lime mixture into 6 glasses; top each with about 1 tablespoon pretzel topping. Freeze until firm, 4-6 hours. Serve frozen with lime slices.
Nutrition Facts : Calories 490 calories, Fat 17g fat (13g saturated fat), Cholesterol 37mg cholesterol, Sodium 207mg sodium, Carbohydrate 68g carbohydrate (63g sugars, Fiber 0 fiber), Protein 8g protein.
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- Margarita Cake. This easy cake starts off with orange cake mix and gets flavored up with lemon juice, tequila, and triple sec liqueur. To finish, drizzle with a glaze of confectioner's sugar, tequila, triple sec, and lime juice, then grate lime zest over the top.
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- Cinco De Mayo Margarita Ice Pops. "This boozy popsicle recipe is so fun to share and tasty to enjoy, especially because of the smoothness added by using condensed milk!"
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- To make the crust: Crush the pretzels in a food processor (or place in a plastic bag and use a rolling pin). You want a fine powder, but a few pieces of pretzels remaining are fine. Next, stir in the melted butter until combined. Pack a heaping tablespoon of the pretzel crumbs into six well-greased cups of a mini muffin pan. You should have six tart crusts. Place in the freezer to set.
- To make the lime curd filling: In a microwave safe bowl, combine the granulated sugar, egg, lime juice, butter, and food coloring, if using. Whisk together, then microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 seconds. Repeat until the mixture thickens and coats the back of a spoon. For me, this takes 1 minute and 30 seconds, or three pulses. Scrape the filling into a shallow bowl (more surface area, faster cooling), press plastic wrap directly on to the surface, and refrigerate until cold, about 1 hour. One hour before serving, dollop the filling over the frozen pretzel crusts. In a medium-size bowl, using an electric mixer on medium speed, whip the cream until soft peaks form, and then stir in the powdered sugar and tequila. Spoon the whipped cream on top of the lime curd, and freeze until set.To serve, run a knife around the edge of the tarts,and pop each out onto a plate.
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