Author Notes: Winter is the season to celebrate the citrus! This tart takes a traditional curd tart and turns it on its head. The lime curd is the perfect marriage of tangy and sweet. Folding in the tequila whip cream and serving it on a gingersnap crust makes this tart irresistible. There will be extra curd, but I am not concerned. It will not last long. – My Pantry Shelf —My Pantry Shelf
Food52 Review: My Pantry Shelf’s tart harnesses the power of late winter citrus and turns limes into a vibrant tart. The mousse-y filling is both refreshingly bright and satisfyingly creamy and the gingersnap crust is a great combo with the lime filling. Be careful with the delicate crumbly crust when removing the tart ring. The touch of tequila is just enough to make you think of a margarita on the beach—perfect for getting through the last days of winter. —Stephanie Bourgeois
Serves: 10
Ingredients
Gingersnap Tart Shell
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8
ounces gingersnap cookies
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4
tablespoons unsalted butter, melted
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2
tablespoons sugar
Tequila Lime Filling
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4
whole eggs
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4
egg yolks
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1 1/2
cups sugar
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1
cup fresh lime juice
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grated zest of 6 limes
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1/2
cup unsalted butter, cut into pieces
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1 1/2
cups whipping cream
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1/4
cup sugar
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4
tablespoons Tequila
Directions
Gingersnap Tart Shell
- Combine gingersnap cookies and sugar in the bowl of a food processor.
- Pulse until cookies are ground.
- Pour melted butter into food processor while pulsing.
- Press crumb mixture into a tart pan
- Bake 325 for 10-15 minutes until crust sets and is fragrant.
- Remove from oven and cool completely on a wire rack.
Tequila Lime Filling
- Zest the limes using a microplane or fine grater. Take care not to include the white pith which will taste bitter. Cut each lime in half and juice. Compost the peels.
- In a saucepan, whisk the eggs, sugar, lime juice, and lime zest. Cook over medium heat, stirring with a wooden spoon, until sugar melts. Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.
- Once the curd is thickened, pour it through a sieve into a clean bowl. Discard any chunks. Cover curd and chill completely.
- Whip the cream and sugar until soft peaks form. Add the tequila and mix.
- Fold tequila whipped cream into 1 1/2 cups of the lime curd. Reserve the rest of the lime curd for another use.
- Gently spoon the tequila lime filling into the cooled gingersnap crust. Smooth top and garnish with candied lime peel or a thin slice of whole lime. Keep chilled until ready to serve.