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Author Notes: Winter is the season to celebrate the citrus! This tart takes a traditional curd tart and turns it on its head. The lime curd is the perfect marriage of tangy and sweet. Folding in the tequila whip cream and serving it on a gingersnap crust makes this tart irresistible. There will be extra curd, but I am not concerned. It will not last long. - My Pantry Shelf —My Pantry Shelf
Food52 Review: 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. —Stephanie Bourgeois
Gingersnap Tart Shell
- 8 ounces gingersnap cookies
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- Combine gingersnap cookies and sugar in the bowl of a food processor.
- Pulse until cookies are ground.
- Pour melted butter into food processor while pulsing.
- Press crumb mixture into a tart pan
- Bake 325 for 10-15 minutes until crust sets and is fragrant.
- Remove from oven and cool completely on a wire rack.
Tequila Lime Filling
- 4 whole eggs
- 4 egg yolks
- 1 1/2 cups sugar
- 1 cup fresh lime juice
- grated zest of 6 limes
- 1/2 cup unsalted butter, cut into pieces
- 1 1/2 cups whipping cream
- 1/4 cup sugar
- 4 tablespoons Tequila
- 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.
- 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.
- Once the curd is thickened, pour it through a sieve into a clean bowl. Discard any chunks. Cover curd and chill completely.
- Whip the cream and sugar until soft peaks form. Add the tequila and mix.
- Fold tequila whipped cream into 1 1/2 cups of the lime curd. Reserve the rest of the lime curd for another use.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Put That Cucumber down
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