My Pantry Shelf

What can I say?  Sometimes it is not enough to drink a margarita, I want to eat it too! I was inspired by Food52’s recent tart recipe contest. Tarts are fun to prepare and display so beautifully.  I love to make them sweet and savory.  Perhaps you already checked out my Caramel Apple Tarts or Sausage Kale Dinner Tart.

When  the recipe for Tequila Lime Tart came together, I was busy making batch after batch of Meyer Lemon Curd.  It occurred to me to make lime curd.  While lime curd sounded  delicious, wouldn’t it be even better with a splash of tequila? While I was at it, I might as well fold in some whipped cream.  Viola, Tequila Lime Tart!

The tequila lime filling sits on a my favorite gingersnap crust.  The tangy lime and spicy ginger are delicious companions.  Make the tart ahead and let it chill in the refrigerator.  When you are ready, slice and serve.  Take care in lifting the pieces as the crust is brittle. This is a perfect dessert for anytime of year, as limes are always available.  It would pair particularly well with a Mexican meal, but really it would be good anytime.  Enjoy!

Note:

This recipe earned an Editor’s Pick on Food52’s recent tart contest!  Here’s what they said:

My Pantry Shelf’s tart harnesses the power of late winter citrus and turns limes into a vibrant tart. The mousse-y filling is both refreshingly bright and satisfyingly creamy and the gingersnap crust is a great combo with the lime filling. Be careful with the delicate crumbly crust when removing the tart ring. The touch of tequila is just enough to make you think of a margarita on the beach—perfect for getting through the last days of winter.

Tequila Lime Tart

makes one 10-inch tart or4 4-inch tarts

the  Lime Curd

4 whole eggs

4 egg yolks

1 1/2 cup sugar

1 cup fresh lime juice (9 of my limes produced 1 cup juice, but this will vary dependent on size and juiciness of your limes)

Grated zest of 6 limes

1/2 cup (1 stick) unsalted butter, cut into pieces

Zest the limes using a microplane or fine grater.  Take care not to include the white pith which will taste bitter.  Cut each lime in half and juice.  Compost the peels.

In a saucepan, whisk the eggs, sugar, lime juice, and lime zest.  Cook over medium heat, stirring with a wooden spoon, until sugar melts.  Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.

Once the curd is thickened, pour it through a sieve into a clean bowl. Discard any chunks.

To preserve in jars:

Spoon curd into sterilized jars.  Wipe rims with a clean, damp cloth.  Screw on sterilized lids and rims.  Process in a boiling-water canner for 15 minutes (for 1/2 pint jars).  Label jars and store in a cool, dark place for up to one year.

For more information on home canning check: Home Canning Basics

To keep in refrigerator:

Place bowl of lime curd in a larger bowl filled with ice water (to speed the cooling).  When cool, cover in plastic wrap and chill in refrigerator.

the Gingersnap crust

8 ounces gingersnap cookies

2 Tablespoons sugar

4 Tablespoons unsalted butter, melted

Preheat oven to 325 degrees.  Combine gingersnap cookies and sugar in the bowl of a food processor.   Pulse until cookies are ground. Pour melted butter into food processor while pulsing.  Press crumb mixture into a tart pan (1 10-inch or 4 4-inch).  Bake  for 10-15 minutes until crust sets and is fragrant.  Remove from oven and cool completely on a wire rack.

the Filling

1 1/2 cups whipping cream

1/4 cup sugar

4 Tablespoons tequila

1 1/2 cup lime curd

Whip the cream and sugar until soft peaks form.  Add the tequila and mix.  Fold tequila whipped cream into 1 1/2 cups of the lime curd. Reserve the rest of the lime curd for another use.

Gently spoon the tequila lime filling into the cooled gingersnap crust.  Smooth top and garnish with candied lime peel or a thin slice of whole lime.  Keep chilled until ready to serve.

Here is a printer friendly version of the recipe:  Tequila Lime Tart

You may also like:

Mexican Pozole Rojo

Caramel Apple Tarts

Meyer Lemon Curd