By mary winecoff on December 19, 2007
Photo by twissis
Photo by twissis
"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."
Serving Size: 1 (907 g)
Servings Per Recipe: 1
"This is similar to Guy Fieri's Tequila Lime tart. I used vanilla wafers and only 1 T. sugar in the crust. I used Recipe #14062 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 Recipe #73863 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. :-)"