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.

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