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Magarita Tart

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Why I Love This Recipe

For Pâte Brisée (adapted from Martha Stewart Living)

My thoughts: We weren’t impressed with the flavor of the tart filling. The tart was pretty and the texture of the cooked filling was fine, but the taste - we just didn’t think it was that great. I think the recipe called for too much tequila (Ha! If there is such a thing!) or maybe tequila and condensed milk aren’t meant to be together. I plan on omitting the tequila next time and just using all lime juice for a limey-er tart.

Ingredients You'll Need

For Pâte Brisée
1 1/4 cups all-purpose flour
8 Tbsp cold unsalted butter, cut into bits
2 Tbsp ice water
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)


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 and tequila 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.

The original recipe called for a graham cracker crust but I had leftover Pâte Brisée in the freezer that I used instead.

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