Margarita Tart Recipes
MARGARITA TART
Simple tart made with margarita mix containing no tequila. The tart dough is based on one from Cooks Illustrated.
Provided by Cdubs
Categories Tarts
Time 1h45m
Yield 9 inch tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- For the tart shell:.
- In a food processor, process the flour, salt (1/4 teaspoon extra is used because of the nature of the filling, for any other sweet tart application, this would be 1/2 teaspoon), and sugar. Add the shortening and butter and process the mixture until there are no visible butter chunks left, approximately 8-10 long pulses.
- In a small bowl, whisk together the egg yolk and water. Set aside.
- Place the flour mixture into a large bowl and add the egg yolk mixture. Mix together with a spatula until it comes together. Place dough in plastic wrap and refrigerate for 1/2 hour.
- Roll out tart dough between two pieces of plastic wrap or press evenly into a 9 inch tart pan or ring. Make sure the sides are not too thin and that the bottom meets the sides at a 90 degree angle (so there is not a lot of dough in the corners where the bottom meets the sides). Roll the rolling pin over the top of the tart pan to clean any dough off of the rim.
- Place the tart shell in the freezer for at least 1/2 hour.
- Preheat oven to 375°F.
- Remove the tart shell from the freezer and press two sheets of aluminum foil across the tart pan. Press the foil into the pan so that it is form fitting and no dough rim is exposed. Dock the foil and dough with a fork only a few times. Place pie weights, dry beans or rice into the tart pan.
- Place the tart pan on a baking sheet and bake the tart shell for 10 minutes, rotate pan and bake for 10 more minutes. Remove tart shell from oven, remove the pie weights and foil and place the tart shell back in the oven for 10 more minutes.
- For the tart filling:.
- While the dough is in the oven, in a large bowl, whisk the 4 egg yolks, sweetened condensed milk, and margarita mix.
- Pour the mixture into the hot tart shell and return to the oven. Turn the heat down to 350°F.
- Bake for 15 minutes. Remove and cool.
- Serve chilled.
Nutrition Facts : Calories 392.8, Fat 19.2, SaturatedFat 8.9, Cholesterol 150.1, Sodium 327, Carbohydrate 48.5, Fiber 0.5, Sugar 33.4, Protein 7.5
BITE-SIZED MARGARITA CHEESECAKE TARTS
Bite sized margarita cheesecakes use corn chips as the crust with the salt complimenting the margarita filling.
Provided by Keepsakeangel
Categories Cheesecake
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Combine sweetened condensed milk and cream cheese until well mixed.
- Stir in tequila, triple sec, and limeade concentrate.
- Spoon one tablespoon of mixture into each corn chip bowl.
- Chill at least two hours.
- Just before serving, top with a dab of whipped cream and a sprig of mint or a sprinkle of lime zest.
Nutrition Facts : Calories 207.8, Fat 9.4, SaturatedFat 5.5, Cholesterol 32.1, Sodium 102.8, Carbohydrate 28.1, Sugar 27.6, Protein 3.7
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MARGARITA TART WITH TORTILLA CHIP CRUST - FLOUR …
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5/5 (3)Estimated Reading Time 6 minsCategory DessertTotal Time 45 mins
- To prepare the crust, preheat oven to 350° F. Combine butter and sugar in a sauce pan over medium heat. Stir frequently until the butter has melted and the sugar loses its gritty consistency.
- Mix in finely ground tortilla chips, stirring until well combined. Transfer crumbs to a 9 to 9/ 1/2-inch tart pan with a removable bottom or a 9-inch pie pan. Working carefully -- the mixture will be quite warm -- distribute crumbs evenly and firmly press them into the bottom and up the sides to form a crust (a small measuring cup helps, although fingers work best for the sides).
- Bake crust until it smells fragrant and has just started to brown, about 15 minutes. Remove from oven and set aside.
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5/5 (9)Author NBC UniversalCuisine American,SouthwesternCategory Desserts
- To make the crust: Crush the pretzels in a food processor (or place in a plastic bag and use a rolling pin). You want a fine powder, but a few pieces of pretzels remaining are fine. Next, stir in the melted butter until combined. Pack a heaping tablespoon of the pretzel crumbs into six well-greased cups of a mini muffin pan. You should have six tart crusts. Place in the freezer to set.
- To make the lime curd filling: In a microwave safe bowl, combine the granulated sugar, egg, lime juice, butter, and food coloring, if using. Whisk together, then microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 seconds. Repeat until the mixture thickens and coats the back of a spoon. For me, this takes 1 minute and 30 seconds, or three pulses. Scrape the filling into a shallow bowl (more surface area, faster cooling), press plastic wrap directly on to the surface, and refrigerate until cold, about 1 hour. One hour before serving, dollop the filling over the frozen pretzel crusts. In a medium-size bowl, using an electric mixer on medium speed, whip the cream until soft peaks form, and then stir in the powdered sugar and tequila. Spoon the whipped cream on top of the lime curd, and freeze until set.To serve, run a knife around the edge of the tarts,and pop each out onto a plate.
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