by My Pantry Shelf
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biffbourgeois's Testing Notes:
Expand CollapseMy Pantry Shelf's Notes:
Expand8 ounces gingersnap cookies Ask a question about this ingredient
4 tablespoons unsalted butter, melted Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
Combine gingersnap cookies and sugar in the bowl of a food processor.
Ask a question about this stepPulse until cookies are ground.
Ask a question about this stepPour melted butter into food processor while pulsing.
Ask a question about this stepPress crumb mixture into a tart pan
Ask a question about this stepBake 325 for 10-15 minutes until crust sets and is fragrant.
Ask a question about this stepRemove from oven and cool completely on a wire rack.
Ask a question about this step4 whole eggs Ask a question about this ingredient
4 egg yolks Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
1 cup fresh lime juice Ask a question about this ingredient
grated zest of 6 limes Ask a question about this ingredient
1/2 cup unsalted butter, cut into pieces Ask a question about this ingredient
1 1/2 cup whipping cream Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
4 tablespoons Tequila Ask a question about this ingredient
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.
Ask a question about this stepIn 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.
Ask a question about this stepOnce the curd is thickened, pour it through a sieve into a clean bowl. Discard any chunks. Cover curd and chill completely.
Ask a question about this stepWhip the cream and sugar until soft peaks form. Add the tequila and mix.
Ask a question about this stepFold tequila whipped cream into 1 1/2 cups of the lime curd. Reserve the rest of the lime curd for another use.
Ask a question about this stepGently 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.
Ask a question about this stepThis looks delicious! Love the tequila. I also have really enjoyed using gingersnaps in crust, too! I've had a bag of gluten free ones we didn't like as cookies but love in crust. Used them when I was testing a pudding recipe instead of graham crackers.
Thanks for the Editor's Pick, BiffBourgeois! Glad you liked the tart.