Tequila Lime Tart

From: twissis

On Nov 25, 2008

I have no tart pans, so I made this as a pie & loved every bite. I agree that it is very like a key lime pie & would be perfect for a Mexican meal. I used Copycat Borden's Sweetened Condensed Milk by Kittencal (a new fave for me), but we found it a bit sweet. So I made it a little less sweet & even more Mexican by subbing 2T of Francos Lime Margarita Bar Mix w/a sugar texture for 2T sugar in her recipe. I recall thinking to myself Why pine nuts as I made the crust, but it is so good w/them & the tart did take on a margarita flavour w/my add. All that said, I had a strange outcome w/the crust. The edge & side crust was firm, but despite uniformly pressing the bottom crust to the pie plate w/my wooden mini-tart shaper, the bottom crust rose up & created a 2-tiered & torte-like effect as seen in the pic. The filling above it was puffed & below it was more custard-like in texture, but the pie still cut well. I recently made a graham cracker crust recipe that directed an 8-10 min baking time for the pie shell to set the crust & IMO this would solve the prob I had w/the crust. Great fun to make & even better to eat, so thx for sharing this recipe w/us.