Tequila Key Lime Tart
Lately, I've been fascinated with using liquors and wine in my baking. Maybe it's the change of the season, maybe it's the summer heat, or maybe it's the fact that in Iran we don't bake with liquor at all. Serving wine with sweets & pastries has a long history in Persian poetry and culture, but not as an ingredients for baking.
I'm in a phase that baking anything with liquor sounds interesting to me, so when a friend requested tequila Key Lime tart, I was so excited to bake something different and new....and have to say it took me couple tries to get the right amount of tequila, my earlier attempts didn't have enough of Tequila. I finally got it right and I have to be honest with you, it's one of my favorite tarts. It has a pleasant bit from tequila with crispy crust and creamy filling. I used a 9" and a 4" tart pan, I've also used graham crackers, but you can basically use any crushed wafers or cookies that you have.
Ingredients for the crust:
- 1 1/4 cup graham cracker crumbs
- 2 tablespoons of Brown sugar
- 5-6 tablespoons unsalted butter (melted)
Melt butter in the microwave for 10 seconds, mix all the ingredients well together until the crumbs are moist with butter & Spray the tart pan with baking spray Spread the crumbs in the pan; using your fingers bring the crumbs to the side of the pan and press firmly until the whole pan is covered; Bake for 8 minutes at 350 degree & set aside
Ingredients for the filling:
- 4 large egg yolks
- 2 egg whites
- one can sweetened condensed milk
- 1/2 cup key lime juice (about 4 large Lime)
- 2 teaspoon grated lime zest
- 1/4 cup Tequila
- 1 tablespoon sugar
In a large bowl, mix the egg yolks, condensed milk, key lime juice, grated lime zest & Tequila.
In a separate bowl, beat egg whites with sugar until stiff peaks
Add egg whites to the batter and then add the batter to the baked pie crust
Bake at 350 for 25 minutes or until the center of the pie is firm. Put aside.
Ingredients for topping:
- 1 cup heavy whipping cream
- 1-2 tablespoon fine sugar
- 2 teaspoon Lime juice
- 1 teaspoon vanilla
Place the wire whisk & mixing bowl (stainless steal) in the freezer for 30 minutes prior to start making the topping. Place all the ingredients in the mixing bowl and mix until stiff peaks.
Keep the pie in the refrigerator for 2 hours before decorating the pie, you don't want the whipping cream to melt. Using a tip 20 Wilton and a decorating bag, place star shapes of topping on the pie (this is to your taste) get creative and have fun with it. Keep refrigerated until 20 minutes prior to serving the pie.