Iron Chef Shellie
 

Margarita Tart

“One of my favourite memories of work, was taking this tart in after we had a Mexican feast. This tart packs an alcoholic punch! Needless to say, we were pretty jolly for the rest of the day!!”

Recipes | December 1, 2013
Margarita Tart _ Feature Image
Margarita Tart

Margarita Tart

A few weeks ago we had a pizza party at work (I’ll be blogging that later), and whilst it was eventual, we all had a great time and a delicious meal. My boss joked that we should do a burrito day next time. A few weeks later, Tanya and I made it happen. I’m going to say mostly Tanya made it happen, and I sat on the side lines and blurted out random things. So thank you again Tanya! 

I wanted to make a Mexican dessert to go with our Mexican themed lunch. It was either going to be this tart or a tres leches cake. We decided I should do the tart as I can do a cake any other day of the week. If we couldn’t drink margaritas at work, surely we could eat them right?

This tart does pack a punch. It does have tequila in it… half a cup to be precise, and it doesn’t get cooked out. When you add the margarita salt, it’s just like eating a margarita. A few people remarked about the boozy taste, with a gigantic smile on their face! I did cheat and use store bought pastry as I sure as hell wasn’t going to make pastry after work. 

It was a hit, so maybe try it for your next Mexican themed Fiesta!

Margarita Tart

Valli Little – [source]

  • 2 gold-strength gelatine leaves* (see notes)
  • 4 eggs
  • 3/4 cup (185ml) lime juice, plus 1/3 cup finely grated zest
  • 1 cup (220g) caster sugar, plus extra 2 tbs
  • 50g unsalted butter, chopped
  • 1/2 cup (125ml) tequila blanco (see notes)
  • 200ml thickened cream
  • 1 tbs icing sugar, sifted, plus extra to dust
  • Mint leaves, to serve

Pastry

  • 1 3/4 cups (260g) plain flour
  • 2 tbs icing sugar
  • 125g chilled unsalted butter, chopped
  • 1 egg, separated
  1. For the pastry, place flour and icing sugar in a food processor and whiz to remove any lumps. Add the butter and whiz until mixture resembles coarse breadcrumbs.
  2. Add the yolk and 1 tbs iced water, then whiz until the mixture just comes together. Shape into a smooth ball, then enclose in plastic wrap and chill for 30 minutes. Roll out pastry on a lightly floured work surface to 5mm thick, then use to line eight 10cm loose-bottomed tart pans. Prick the base with a fork and chill for 15 minutes. Preheat the oven to 180°C. Line the tart shells with baking paper, then fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights and brush with the reserved lightly frothed egg white. Bake for a further 2 minutes or until golden and dry. Allow to cool completely.
  3. Soak gelatine leaves in cold water for 5 minutes to soften.
  4. Meanwhile, place eggs, lime juice and 1 cup (220g) caster sugar in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water), whisking for 3-4 minutes until thickened. Add butter, a piece at a time, whisking to combine. Squeeze excess water from the gelatine, then add gelatine to lime mixture, whisking until dissolved. Remove from heat, then stir in tequila and 2 tbs lime zest.
  5. Pour the filling into the prepared tart shells, then chill for 4 hours or until set.
  6. Whip the cream and icing sugar together to soft peaks. Roughly pound remaining 2 tbs lime zest and 2 tbs caster sugar with 2 tbs sea salt flakes in a mortar and pestle until combined.
  7. Top tarts with a dollop of cream and garnish with mint. Dust with icing sugar and serve with salted lime sugar.

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Margarita Tart


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Comments

8 comments on “Margarita Tart
  1. Daisy@Nevertoosweet - December 1, 2013 at 7:35 pm

    Soooo jealous of your colleagues :) Get to eat all the things you bake and eat! Sigh I work with all men who do not want to cook and just eat hehe

    Reply
  2. Helen (Grab Your Fork) - December 2, 2013 at 12:18 am

    Love this idea! I had a Mexican dinner once and convinced a friend to make a tequila lime tart. So much awesome.

    Reply
  3. Tina @ bitemeshowme - December 2, 2013 at 7:17 am

    loveeeeeeeeeeeeeeeeeeeee the sound of this, even if on a monday morning! Best idea!

    Reply
  4. Heidi - Apples Under My Bed - December 2, 2013 at 8:26 am

    Valli…of course she did. Queen. This is so up my alley! x

    Reply
  5. Hannah - December 2, 2013 at 10:47 am

    GENIUS. Can I just start throwing other cocktail types at you and have you turn them into tarts?

    Reply
  6. Maureen | Orgasmic Chef - December 2, 2013 at 5:24 pm

    I love this margarita tart! Tarts and pies would be my all-time faves and I can’t wait to give this a test run.

    Reply

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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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