Tequila Lime Tart

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.  Either way though, it was a big hit!  Sorry for the lack of pictures; I did snap one with my cell phone of the finished product.  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.   Pour the mixture into a bowl and added the melted butter.   Use a wooden spoon to mix together, then press the crumb mixture into a 10-inch tart pan.   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.  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.   Fold in the egg whites.

Pour the filling into the cooked tart shell, and bake for 25 minutes.   Remove from the oven and sprinkle the reserved crumbs on the top.  Let it cool in the tart pan before cutting.  Serve with fresh whipped cream on the side.