Margarita Tart with Graham Cracker Crust & Lime Curd – No Bake Filling


Celebrate Cinco de Mayo with this easy Margarita Tart with a simple Graham Cracker Crust and refreshing boozy No Bake Lime Curd filling spiked with Tequila! The perfect summer dessert. 

overhead shot of slices of margarita lime curd tart with graham cracker crust

Celebrate Cinco de Mayo with a slice of Boozy Margarita Tart! 

This Margarita Tart be like: “Lime yours.” 

Cinco de Mayo: The greatest Mexican holiday that few Mexicans even know about. I live in Merida, Yucatan, and trust me, it’s not a thing amongst the locals but within the ex-pat community it’s definitely a reason to have people over for Tacos and Margaritas! 

In other words, it’s not a holiday to be taken too seriously but a bit of all-around margarita-induced silliness never hurts, right? 

Contrary to popular belief, Cinco de Mayo (Fifth of May, for the Spanish impaired) is not Mexican Independence Day but rather the day the Mexican Army won against invading French forces in 1862. 

But hey, it’s definitely a day to put your party pants on and celebrate life because it’s pretty short.

overhead shot of a no bake margarita tart with lime curd

Does this Margarita Tart have alcohol in it?

YES! 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, this easy 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 ?? 

 

ingredients needed for making lime curd for margarita tart

Spike your Lime Curd with some Tequila and Cointreau 

The easiest way to get the full Margarita flavor is by making a simple Margarita Curd, so basically lime curd with just the right ratio of tequila, Cointreau, and lime juice.

I find that by adding a few Tablespoons of lemon juice along with the lime juice, the lime 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.

overhead shot of two pieces of Margarita Tart with Lime Curd

Don we now our gay sombreros and let’s get tipsy on tart! 

Tips for making Margarita Tart: 

  • Serve this Boozy Lime Curd Tart with lime whipped cream and some coarse sea salt and lime zest grated on top! 
  • Gelatine leaves are available online or at grocery stores. You can use 2 tsp powdered gelatine instead. Make sure to bloom it first. 
  • Tequila Blanco (sometimes called white, silver, or Plata tequila) is what we need for this recipe. I actually went with a nice Reposado. 

Did you make and love this recipe for Margarita Tart? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Margarita tart with graham cracker crust and lime curd
5 from 1 vote
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Margarita Tart with No Bake Lime Curd Filling and Graham Cracker Crust

Celebrate Cinco de Mayo with this easy Margarita Tart with a simple Graham Cracker Crust and refreshing boozy No-Bake Lime Curd filling spiked with Tequila! The perfect summer dessert. 

Course Dessert
Cuisine fusion, Mexican
Keyword cinco de mayo dessert, lime curd tart, Margarita Tart
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 pieces
Calories 200 kcal
Author Kiki Johnson

Ingredients

Graham Cracker Crust

  • 1 1/4 cups finely ground graham crackers
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 3 tbsps sugar
  • 5 tbsp melted butter

Lime Curd

  • 2 gold-strength gelatine leaves
  • 2 tbsp water
  • 4 eggs
  • 150 ml lime juice plus 3 Tbsp finely grated zest
  • 35 ml lemon juice 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 sea salt
  • 200 ml thickened cream
  • 1 tbsps icing sugar sifted, plus extra to dust

Instructions

  1. Position a rack in the center of the oven and heat the oven to 350°F. Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom. In a medium bowl, mix the crumbs, cinnamon, salt and sugar with a fork until well blended.

    Drizzle the melted butter over the crumbs and mix until evenly moistened. Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides. You could also use the bottom of a measuring cup.

    Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.

    Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.

  2. Bake the crust until it smells nutty and fragrant, about 10 minutes.

    Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.

Curd

  1. Soak the gelatine leaves in cold water for 5 minutes to soften.
  2. Meanwhile, place eggs, lime and lemon juice and caster sugar in a heatproof bowl set over a pan of simmering water whisking until thickened. This takes about 8 minutes. 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. I add a pinch of salt to help with the acidity.

    Remove the curd from heat and stir in tequila, Cointreau and 2 tablespoons lime zest. 

  3. Pour the filling into the prepared tart shell, then chill for 4 hours or until set.

  4. Whip the cream and 2 Tbsp of icing sugar together to soft peaks and add the remaining lime zest to it. Roughly pound the sea salt flakes in a mortar and pestle.

  5. Decorate the Margarita Tart with the lime whipped cream and sprinkle with sea salt.

Recipe Notes

  • Serve this Boozy Margarita Tart with lime whipped cream and some coarse sea salt and lime zest grated on top! 
  • Gelatine leaves are available online or at grocery stores. You can use 2 tsp powdered gelatine instead. Make sure to bloom it first. 
  • Tequila Blanco (sometimes called white, silver or Plata tequila) is what we need for this recipe. I actually went with a nice Reposado. 

For more Mexican recipes, check out: 

 


3 Comments

  1. Marie-Charlotte Chatelain


    Amazing! The perfect recipe for Cinco de Mayo! The curd is sooooo good!

  2. Looks amazing. Do you think you could wrap individual slices of leftovers and freeze?

    • HI there! I think it could work. Let thaw in the fridge overnight, then take out of the fridge and let warm up at room temp for 20 minutes to get rid of any frozen bits.

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