Recipes

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