This fiesta of a tart has a creamy limefilling, spiked with tequila, and a nutty graham cracker crust.
Recipe: Margarita Tart
For Crust:1 1/2 cups graham cracker crumbs1/4 cup unsalted butter, melted1/4 cup finely chopped nuts2 tablespoons granulated sugarFor Filling:1 (14-ounce) can sweetened condensed milk4 large egg yolks1/2 cup fresh lime juice1/4 cup tequila2 large egg whites1 tablespoon granulated sugarWhipped cream (optional)Fresh lime slices (optional)
To Make Crust:
Blend all ingredients in processor untilsmall clumps form.
Press mixtureonto bottom and up sides of 9-inch-diameter tart pan withremovable bottom. (Can be made 1 day ahead;chill.)
Preheat oven to 325°F (160°C).
Stir condensed milk and next 3 ingredientsin medium bowl to blend. Set condensedmilk mixture aside.
Using electric mixer, beat egg whiteswith sugar in large bowl until softpeaks form. Using rubber spatula, gently fold 1 1/2 cupscondensed milk mixture into whites. Fold remainingmilk mixture into whites until justincorporated.
Pour mixture into prepared crust. Bakeuntil filling puffs up slightly andwooden pick inserted into center comes out with some moistfilling attached, about 40 minutes. Cool tartcompletely on rack.
Chill until cold, at least 2 hours andup to 8 hours. Garnish tart with whippedcream and lime slices.
Makes 6 to 8 servings.
How to Make a Margarita – Laura Vitale – Laura in the Kitchen Episode 377If the Margarita Tart recipe was useful and interesting, you can share it with your friends or leave a comment.