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.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Thanks for the Editor's Pick, BiffBourgeois! Glad you liked the tart.