I volunteered to bring dessert to a BBQ yesterday and I found this quick and easy recipe online. I changed it slightly – I’ll list what I used and what the recipe originally called for. Â Either way though, it was a big hit! Â Sorry for the lack of pictures; I did snap one with my cell phone of the finished product. Â Enjoy!
Tequila Lime Tart
For the crust:
1 box vanilla wafers
1/3 cup pine nuts (I used almonds)
1/2 cup melted, unsalted butter
For the filling:
2 egg whites
1 tbsp sugar
1/4 cup tequila (I may have been a little generous…1/3 cup)
the juice from 2 limes (I used two lemons, but I would stick with the limes next time)
4 egg yolks
14-oz can of sweetened condensed milk
Preheat oven to 350 degrees.
In a food processor, add vanilla wafers and almonds and pulse until well ground up. Â Pour the mixture into a bowl and added the melted butter. Â Use a wooden spoon to mix together, then press the crumb mixture into a 10-inch tart pan. Â Reserve about 4 tbsp of the crumbs to sprinkle on top when done baking.
Place the tart pan on a baking sheet, then bake in the oven for about 8 minutes.
While that’s baking, preparing the filling. Â In a mixing bowl, beat together egg whites and sugar until there are soft peaks.
In another mixing bowl, add tequila, lime juice, egg yolks and sweetened condensed milk and mix thoroughly. Â Fold in the egg whites.
Pour the filling into the cooked tart shell, and bake for 25 minutes. Â Remove from the oven and sprinkle the reserved crumbs on the top. Â Let it cool in the tart pan before cutting. Â Serve with fresh whipped cream on the side.