Prep 15 mins
Cook 0 mins
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.
- 354.88 ml graham cracker crumbs
- 59.14 ml unsalted butter, melted
- 59.14 ml pine nuts
- 29.58 ml sugar
- 396.89 g can sweetened condensed milk
- 4 large egg yolks
- 118.29 ml fresh lime juice
- 59.14 ml tequila
- 2 egg whites
- 14.79 ml sugar
- 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.
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.
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. :-)