Serves a Crowd

Tequila Lime Tart

March 10, 2011
2 Ratings
  • Serves 10
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

Test Kitchen Notes

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

What You'll Need
  • Gingersnap Tart Shell
  • 8 ounces gingersnap cookies
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 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
  1. Gingersnap Tart Shell
  2. Combine gingersnap cookies and sugar in the bowl of a food processor.
  3. Pulse until cookies are ground.
  4. Pour melted butter into food processor while pulsing.
  5. Press crumb mixture into a tart pan
  6. Bake 325 for 10-15 minutes until crust sets and is fragrant.
  7. Remove from oven and cool completely on a wire rack.
  1. Tequila Lime Filling
  2. 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.
  3. 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.
  4. Once the curd is thickened, pour it through a sieve into a clean bowl. Discard any chunks. Cover curd and chill completely.
  5. Whip the cream and sugar until soft peaks form. Add the tequila and mix.
  6. Fold tequila whipped cream into 1 1/2 cups of the lime curd. Reserve the rest of the lime curd for another use.
  7. 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.

See what other Food52ers are saying.

  • borntobeworn
  • My Pantry Shelf
    My Pantry Shelf
  • Sagegreen
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.

3 Reviews

borntobeworn May 15, 2014
I made a double batch to make them in muffin pan form to take to a board meeting. What ideas do you have for using the leftover lime curd? Also for leftover tart filling?
My P. March 17, 2011
Thanks for the Editor's Pick, BiffBourgeois! Glad you liked the tart.
Sagegreen March 17, 2011
This looks delicious! Love the tequila. I also have really enjoyed using gingersnaps in crust, too! I've had a bag of gluten free ones we didn't like as cookies but love in crust. Used them when I was testing a pudding recipe instead of graham crackers.