Next week is Cinco de Mayo. One of the festivities I haven’t heard anything about before moving to Canada. Officially, it’s the anniversary of a victory in 1862 in the fight for independence from French forces. Unofficially, it’s the day of Taco All you Can Eat Deals and Margarita Happy Hours all over the world. Surprisingly, the holiday is not even much celebrated in Mexico itself but more a thing amongst people with a Mexican background, living outside of Mexico. I hear it’s also a thing amongst Margarita Lovers.
My husband and his family used to live in Mexico for a couple of years where they developed a serious
addiction taste for the Mexican Tequila based Cocktail. They really take their Margaritas serious here. The right tequila, the agave, the key limes, the works. My father in law travels nowhere without his exprimidor (that little lime squeezer). That’s how serious they get when it comes to Margaritas. And he really makes hands down the best I’ve ever had.
As I bake quite a lot for the family, the idea of turning their beloved Margarita into a dessert has been on my mind for quite some time. The easiest way to get the full Margarita flavor is by making a boozy Margarita Curd with just the right ration of tequila, cointreau and lime juice. I find that by adding a few Tablespoons of lemon juice, the curd gets less bitter and has a better mouthfeel. A trick that I use whenever I make Key Lime Pie and also for this Margarita Tart.
Think of this Margarita Tart as a spoonable cocktail. There’s quite a lot of booze going into this making it an adult only treat! Make sure to store it somewhere safe from little fingers.
Just like the cocktail, the Margarita Tart is incredibly refreshing and quite light. The perfect dessert for the warm season! How good would this taste after the year’s first garden BBQ ??
Serve this Tart with lime whipped cream and some coarse sea salt on top!
Margarita Tart | A Boozy Dessert for Margarita-Lovers
- 225 g plain flour
- 150 g cold butter cut into small cubes
- 25 g icing sugar
- 1 large egg beaten
- 2 tbsp water
- 2 gold-strength gelatine leaves* see notes
- 4 eggs
- 150 ml lime juice plus 3 Tbsp finely grated zest
- 35 ml of lemon juice good 2 Tbsp
- 1 cup caster sugar 220g, plus extra 2 tablespoons
- 50 g unsalted butter chopped
- 75 ml tequila blanco
- 50 ml cointreau
- 1 tsp coarse sea salt
- 200 ml thickened cream
- 1 or 2 tablespoon icing sugar sifted, plus extra to dust
- Mint leaves to serve
For this tart, you will need a 28cm deep loose-bottomed tart tin.
To make the pastry, measure the flour, butter and sugar into a processor. Whiz until the mixture looks like breadcrumbs and then add the egg and water. Whiz again until it comes together in a ball.
Chill the pastry for at least 30 minutes.
Roll out the pastry thinly on a floured work surface until it is just a little bigger than the size of the tin. Line the tart tin with the pastry, letting the extra pastry hang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes or put it in the freezer for 15 minutes.
Preheat the oven to 200C/fan 180C/gas 6. Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden brown.
Take out of the oven and remove the baking beans and paper. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool.
Soak the gelatine leaves in cold water for 5 minutes to soften.
Meanwhile, place eggs, lime and lemon juice and 220 g caster sugar in a heatproof bowl set over a pan of simmering water whisking for 3-4 minutes until thickened. Stir in the butter, a piece at a time and whisk to combine. Squeeze any excess water from the gelatine, then add gelatine to the warm lime mixture, whisking until dissolved. Remove the Curd from heat and stir in tequila, cointreau and 2 tablespoons lime zest.
Pour the filling into the prepared tart shells, then chill for 4 hours or until set.
Whip the cream and 2 Tbsp of icing sugar together to soft peaks and add the remaining lemon zest to it. Roughly pound the sea salt flakes in a mortar and pestle.
Decorate the Margarita Tart with the lime whipped cream and sprinkle with sea salt.