Have Your Margarita…and Eat it Too!
Inspired by the 4th Annual Margarita Party held by me and my roommate a few weeks ago, I decided to make a tequila-spiked treat. After some trial and error, and perhaps some early arthritis from juicing so many limes, I came up with a tart recipe with the sour, sweet and salty trifecta you expect from a freshly made lime margarita. Feeling the fall blues sneaking up on you? This zesty tart will help fend them off!
© Copyright 2010 Carly Sullivan, Tart to Heart
“Corn Chip” Crust
- 1 cup flour
- 1/3 cup cornmeal
- 2 Tbsp polenta/grits
- 3/4 tsp salt
- 1 1/2 Tbsp sugar
- 2 Tbsp butter, cold and cut into cubes
- 3 Tbsp vegetable shortening, cold
- 1 egg
- 1 Tbsp water, cold
- In a food processor add the flour, cornmeal, polenta, salt and sugar and pulse to combine.
- Add the butter and shortening and pulse about 6 times to combine.
- Add the egg and pulse another 6 times. If the mixture is still a little dry, add the water until the mixture clumps together.
- Form the dough into a ball, wrap in plastic and chill about 30 minutes.
- Roll to 1/4-inch thick and cut to fit your tart pan. Prick holes in the bottom with a fork.
- Bake at 350 degrees about 8 minutes (for mini tarts), or until light golden brown and the butter begins to bubble out of the crust. Cool completely before filling.
Tequila Lime Curd
- 1 cup freshly squeezed lime juice
- 1 Tbsp lime zest
- 2/3 cup sugar
- 1 Tbsp cornstarch
- 2 eggs
- 1 Tbsp butter, cubed
- 2 Tbsp tequila
- In a small saucepan, combine the lime juice, zest, sugar, cornstarch and eggs and whisk well to combine.
- Warm over medium heat, whisking constantly, until the mixture thickens and starts to bubble. It should have the consistency of loose pudding.
- Remove from the heat and whisk in the butter until combined. Add the tequila.
- Place in a bowl and cover with plastic wrap touching the surface of the curd. Chill completely until set.
Triple Sec Whipped Cream
- 1/2 cup heavy cream
- 2 tsp sugar
- 1 1/2 Tbsp Triple Sec or Grand Marnier
- Beat the heavy cream until froth and just starting to thicken.
- Gradually sprinkle in the sugar while continuing to whip.
- When soft peaks have formed, drizzle in the liqueur and continue to beat to medium-hard peaks.