Tequila Lime Tart
|Title:||Tequila Lime Tart|
About 11 (4 3/4 x 2 1/4-inch) graham crackers
1/4 cup pine nuts
2 tablespoons granulated sugar
1 stick (1/2 cup) unsalted butter
1 (14 ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1/4 cup gold tequila
2 large egg whites
1 tablespoon granulated sugar
Special equipment: a 9 1/2- to 10-inch tart pan
(1 inch deep) with a removable bottom
Preheat oven to 325 degrees F.
Make crust: Into a food processor crumble graham crackers and finely grind enough to measure 1 1/2 cups. Transfer to a bowl. In food processor pulse pine nuts with sugar until finely ground.
Melt butter and cool to lukewarm. Stir nut mixture and butter into crumbs and press evenly onto bottom and up side of tart pan.
Make filling: Squeeze enough juice from limes to measure 1/2 cup.
In a large bowl whisk together lime juice, condensed milk, yolks, and tequila until just combined well. In another large bowl with an electric mixer beat whites with sugar until they hold soft peaks. Stir one fourth meringue into milk mixture to lighten and fold in remaining meringue gently but thoroughly. Spoon filling into crust. (If using a 9 1/2-inch tart pan, filling will be mounded and look as if it will overflow, but don