Lime and Tequila Custard Tart
Eileen Goltz |
- 1½ cup graham cracker crumbs
- ¼ cup pine nuts
- 2 Tablespoons sugar
- ½ cup unsalted butter
- 1 (14 oz.) can sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lime juice
- ¼ cup tequila
- 2 large egg whites
- 1 Tablespoon sugar
- Whipped cream (optional)
- Fresh lime slices (optional)
- Preheat oven to 325°F.
- Place the graham cracker crumbs in a bowl. In food processor pulse pine nuts with sugar until finely ground. Add the mixture to the crumbs. Melt butter and cool slightly. Stir the butter into crumbs and press evenly onto bottom and up side of a 10-inch tart pan and set aside.
- In a large bowl whisk together lime juice, condensed milk, 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 start, then fold in remaining meringue gently. Spoon the filling into the 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.