• Cooking Time:
  • Servings:
  • Preparation Time:


We’re big fans of margaritas. Big, HUGE fans. On the rocks, frozen with a Chambord floater (my new favorite), or baked into cupcakes. Why not come up with just *one* more excuse to play with my tart pans and cook with tequila :)


  • For crust (Pâte Brisée):
  • 1 1/4 cups all-purpose flour
  • 8 Tbsp cold unsalted butter, cut into chunks
  • 2 Tbsp ice water
  • 1/4 tsp salt
  • 1 egg yolk
  • For Filling:
  • 1 (14-oz) can sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup fresh lime juice
  • 1/4 cup tequila
  • 1 tsp orange zest
  • 2 large egg whites
  • 1 tablespoon granulated sugar
  • Whipped cream (optional)
  • Fresh lime slices (optional)


  • To make the crust:
  • Preheat the oven to 400F.
  • In a large bowl blend the flour, butter, vegetable shortening, 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.
  • 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
  • To make the filling:
  • Whisk together condensed milk, egg yolks, lime juice, tequila and oranbe zest in medium bowl. Set condensed milk mixture aside.
  • 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.
  • 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.
  • 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

Categories: Dessert  Pie  Tart 
© 2006-2017 BakeSpace, Inc. All Rights Reserved