Margarita Tart

Margarita Tart

We’re big fans of margaritas. Big, HUGE fans. On the rocks, frozen with a Chambord floater (my new favorite), or baked into cupcakes. So when I saw a recipe for a Margarita Tart, I jumped all over it!

Margarita Tart

Margarita Tart

The classic cocktail in tart form.

Ingredients

  • For pie curst:
  • 1 1/4 cups all-purpose flour
  • 8 Tbsp cold unsalted butter, cut into bits
  • 2 Tbsp ice water, plus more if necessary
  • 1/4 tsp salt
  • 1 egg yolk
  • For Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lime juice
  • 1/4 cup tequila
  • 2 large egg whites
  • 1 tablespoon granulated sugar
  • Whipped cream (optional)
  • Fresh lime slices (optional)

Instructions

  1. *To make the crust:
  2. Preheat the oven to 400F.
  3. In a large bowl blend the flour, butter, and salt until the mixture resembles meal. Add 2 Tbsp ice water, toss the mixture until the water is incorporated, adding more ice water if necessary, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
  4. Roll out the dough and press into three 6.5-in tart pans (with removable bottoms). Whisk the egg yolk with 2 tsp water and brush the egg wash onto the sides of the tart. Place a small sheet of parchment paper in the tart and cover with dry beans or uncooked rice to keep the bottom of the tart from rising. Bake until brown, about 8 minutes. Remove from the oven and cool
  5. *To make the filling:
  6. Whisk together condensed milk, egg yolks, lime juice and tequila in medium bowl. Set condensed milk mixture aside.
  7. Using electric mixer, beat egg whites with sugar in large bowl until soft peaks form. Using rubber spatula, gently fold 1 1/2 cups condensed milk mixture into whites. Fold remaining milk mixture into whites until just incorporated.
  8. Pour mixture into prepared crust. Bake until filling puffs up slightly and wooden pick inserted into center comes out with some moist filling attached, about 15-18 minutes.
  9. Cool tarts completely on rack. Chill until cold, at least 2 hours and up to 8 hours. Remove from the tart pan and garnish tart with whipped cream and lime slices.

Notes

Yields: 8 Servings

Source: Unknown

Estimated time: 3 hours

15 comments… add one

  • Reminds me of an old college drinking song:
    “Can you imagine a sadder disgrace
    Than a man in the gutter with crumbs on his face”

    Too bad it wasn’t wonderful!

  • Reminds me of an old college drinking song:
    “Can you imagine a sadder disgrace
    Than a man in the gutter with crumbs on his face”

    Your tart looks wonderful – too bad (or not) the taste wasn’t!

  • Mmmh, I love tequila! I would miss out the tart (although it did look pretty)! Salt and a slice of lemon with mine please!

  • Oh gosh girl, we drinking it and eating it too. This is too good! Thanks for this.

  • Have you tried the fruity drink flavored gelatins that Jello carries? I found them at Target. One of the flavors is Margherita.

    I posted here about it: http://foodiechickie.blogspot.com/2007/03/niel-spotted-at-target-that-jello-has.html#links

    And thanks for linking me!

  • Sounds like a good Key Lime Pie messed up with tequila and a more complicated crust. I would have tried it, too, though. Anything lime-y sounds good….

  • I love a girl that loves tequila. Put it on everything, I will be here to drool about it.

  • Shawnda, this is crazy, girl!! :)

    Just kidding – it looks incredible and I’m sure it was delicious, too!

  • This looks so light and refreshing, I know I have to make this one.

  • Yay for lime and tequilla!

  • Wanted to let you know that my fiance and I just made the pink lemonade cupcakes and all we can say is yummy! We love them. I think we have discovered the cupcakes that we will serve our guests at our wedding. Thanks!!!

  • Now, those are two words I would never expect to see together in a recipe title, from Martha Stewart no less! It looks just lovely.

  • Beautiful tart – delicious and refreshing!

  • Sarah

    I noticed that in the recipe portion you call for vegetable shortening but there is no amount in the ingredients portion. Is that supposed to be two tbsp vegetable shortening where the ice water is or a different amount?

    • No vegetable shortening, just butter. Thanks for letting me know!

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