Tequila Lime Tart

mary winecoff's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 pie

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter , melted
• ¼ cup pine nuts
• 2 tablespoons sugar

Filling

• 1 (14 ounce) can sweetened condensed milk
• 4 large egg yolks
• ½ cup fresh lime juice
• ¼ cup tequila
• 2 egg whites
• 1 tablespoon sugar

Directions:

1. For crust: Blend all ingredients in food processor until small clumps form. Press mixture into bottom and sides of 9 inch tart pan.
2. For filling:.
3. Preheat oven to 325 degrees. Stir condensed milk and next three ingredients in medium bowl to blend. Set condensed milk mixture aside.
4. 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.
5. Pour mixture into crust.
6. Bake until filling puffs about 40 minutes.
7. Cool tart completely. Chill until cold. Garnish with whipped cream and lime slices.

Reviews

[adopt a greyhound]

This is similar to Guy Fieri's Tequila Lime tart. I used vanilla wafers and only 1 T. sugar in the crust. I used Homemade Sweetened Condensed Milk for the condensed milk. Turned out great for our Mexican meal. I couldn't find the bottom of my tart pan so did it as a pie. Baked at 350 deg. but took longer than his stated time of 25 min.

[twissis]

I have no tart pans, so I made this as a pie & loved every bite. I agree that it is very like a key lime pie & would be perfect for a Mexican meal. I used Copycat Borden's Sweetened Condensed Milk by Kittencal (a new fave for me), but we found it a bit sweet. So I made it a little less sweet & even more Mexican by subbing 2T of Francos Lime Margarita Bar Mix w/a sugar texture for 2T sugar in her recipe. I recall thinking to myself *Why pine nuts* as I made the crust, but it is so good w/them & the tart did take on a margarita flavour w/my add. All that said, I had a strange outcome w/the crust. The edge & side crust was firm, but despite uniformly pressing the bottom crust to the pie plate w/my wooden mini-tart shaper, the bottom crust rose up & created a 2-tiered & torte-like effect as seen in the pic. The filling above it was puffed & below it was more custard-like in texture, but the pie still cut well. I recently made a graham cracker crust recipe that directed an 8-10 min baking time for the pie shell to *set the crust* & IMO this would solve the prob I had w/the crust. Great fun to make & even better to eat, so thx for sharing this recipe w/us. :-)