Tequilalimetart Recipes

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TEQUILA LIME TART



Tequila Lime Tart image

I have made this several time and it reminds me of a key lime pie. Very easy to do and perfect as a dessert for Mexican meals.

Provided by mary winecoff

Categories     Tarts

Time 15m

Yield 1 pie

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup pine nuts
2 tablespoons sugar
1 (14 ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1/4 cup tequila
2 egg whites
1 tablespoon sugar

Steps:

  • For crust: Blend all ingredients in food processor until small clumps form. Press mixture into bottom and sides of 9 inch tart pan.
  • For filling:.
  • Preheat oven to 325 degrees. Stir condensed milk and next three ingredients in medium bowl to blend. Set condensed milk mixture aside.
  • Beat egg whites with sugar in large bowl until soft peaks form. Gently fold 1 1/2 cup condensed milk mixture into whites until combined. Fold remaining milk mixture into whites until just incorporated.
  • Pour mixture into crust.
  • Bake until filling puffs about 40 minutes.
  • Cool tart completely. Chill until cold. Garnish with whipped cream and lime slices.

Nutrition Facts : Calories 2871.5, Fat 134.6, SaturatedFat 61, Cholesterol 1096.1, Sodium 1418, Carbohydrate 368.2, Fiber 5.3, Sugar 297.1, Protein 63.7

TEQUILA LIME TART



Tequila Lime Tart image

Categories     Tequila     Food Processor     Dessert     Bake     Cinco de Mayo     Lime     Summer     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 14

For crust
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup pine nuts
2 tablespoons sugar
For filling
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1/4 cup tequila
2 egg whites
1 tablespoon sugar
Whipped cream (optional)
Fresh lime slices (optional)

Steps:

  • Make crust:
  • Blend all ingredients in processor until small clumps form. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead; chill.)
  • Make filling:
  • Preheat oven to 325°F. Stir condensed milk and next 3 ingredients in medium bowl to blend. Set condensed milk mixture aside.
  • Using electric mixer, beat egg whites with sugar in large bowl until soft peaks form. Using rubber spatula, gently fold 1 1/2 cups condensed milk mixture into whites. Fold remaining milk mixture into whites until just incorporated.
  • Pour mixture into prepared crust. Bake until filling puffs up slightly and tester inserted into center comes out with some moist filling attached, about 40 minutes. Cool tart completely on rack. Chill until cold, at least 2 hours and up to 8 hours. Garnish tart with whipped cream and lime slices.

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