Tequila Lime Tart

Gingersnap Tart Shell

• 8 ounces gingersnap cookies
• 4 tablespoons unsalted butter, melted
• 2 tablespoons sugar

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

Tequila Lime Filling

• 4 whole eggs
• 4 egg yolks
• 1 1/2 cup sugar
• 1 cup fresh lime juice
• grated zest of 6 limes
• 1/2 cup unsalted butter, cut into pieces
• 1 1/2 cup whipping cream
• 1/4 cup sugar
• 4 tablespoons Tequila

1. 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.
2. 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.
3. Once the curd is thickened, pour it through a sieve into a clean bowl. Discard any chunks. Cover curd and chill completely.
4. Whip the cream and sugar until soft peaks form. Add the tequila and mix.
5. Fold tequila whipped cream into 1 1/2 cups of the lime curd. Reserve the rest of the lime curd for another use.
6. 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.