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Tequila-Lime Tart

Source of Recipe


Gourmet, August 1999






List of Ingredients



• -- Crust --
  
• About 11 (4-3/4- x 2-1/4-inch) graham crackers
  
• 1/4 cup pine nuts
  
• 2 Tbsp sugar
  
• 1 stick (1/2 cup) unsalted butter
  
• *
  
• -- Filling --
  
• 1 (14-oz.) can sweetened condensed milk
  
• 4 large egg yolks
  
• 1/2 cup fresh lime juice
  
• 1/4 cup gold tequila
  
• 2 large egg whites
  
• 1 Tbsp sugar
  
• *
  
• Accompaniments: Whipped cream, fresh lime slices
  
• *
  
• Special Equipment Needed: a 9-1/2- to 10-inch tart pan (1 inch deep) with removable bottom
  






Instructions



1. Preheat oven to 325 degrees (F).
   
   
2. Make crust: Crumble graham crackers into a food processor and finely grind enough to measure 1-1/2 cups. Transfer to a bowl. In food processor, pulse the pine nuts with the sugar until finely ground. Melt butter and cool to lukewarm. Stir nut mixture and butter into crumbs and press evenly onto bottom and up side of tart pan.
   
   
3. Make filling: Squeeze enough juice from limes to measure 1/2 cup. In a large bowl, whisk together lime juice, condensed milk, egg yolks and tequila until just combined well. In another large bowl with an electric mixer, beat whites with sugar until they hold soft peaks. Stir one-fourth meringue into milk mixture to lighten, and fold in remaining meringue gently but thoroughly.
   
   
4. Spoon filling into crust. Bake tart until edges of filling are puffed but not browned and center seems almost set when gently shaken, 25 to 30 minutes. Cool tart completely on a rack. Chill tart, loosely covered, until cold, about 2 hours (and up to 1 day).
   
   Serve tart in wedges with dollops of whipped cream. Garnish with lime slices.
   
   Serves 6 to 8