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.
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.
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.
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.
Pour the filling into the prepared tart shell, 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 lime zest to it. Roughly pound the sea salt flakes in a mortar and pestle.