Tequila Lime Tart
By: Geronimo Restaurant - Santa Fe, New Mexico
Serves 6 - 8
FOR CRUST:
1-1/2 C Graham cracker crumbs
1/4 C Pine nuts
2 T Sugar
1/2 C Unsalted Butter
FOR FILLING:
Enough limes for 1/2 C Lime juice
14 oz Can condensed milk
4 large Egg yolks
2 large Egg whites
1/2 C Gold tequila
1 T Sugar
Gather a 9-1/2 - 10″ tart pan, 1-inch deep with removable bottom.
Preheat oven to 325 degrees.
TO MAKE CRUST:
Place crumbs in bowl. In food processor, pulse pine nuts & sugar until finely ground. Melt butter & cool to lukewarm. Stir nut mixture & butter into crumbs & press evenly into bottom of “up” sides of tart pan.
TO MAKE FILLING:
Squeeze enough juice to make 1/2 C. In large bowl, whisk together lime juice, condensed mik, yolks & tequila until just combined.
In another bowl, use mixer to beat 2 egg whites with sugar until they hold soft peaks. Stir 1/4 whites into milk mixture to heighten, and fold remaining whites in gently, but throughly.
Spoon filling into crust (may look rounded & overflowing). Bake until edges of filling are puffed and center is almost set when gently shaken (25 - 30 minutes). Do NOT brown.
Chill, loosely covered, until cold (2 hours, or up to 1 day).
Serve in wedges with dollops of whipped cream.
