Tequila Lime Tart

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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

Tequila Lime Tart

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

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  1. 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

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