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. www.geronimorestaurant.com
Tequila Lime Tart
Tequila Lime Tart taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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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. www.geronimorestaurant.com
