Blend rich whipping cream and crisp, citrusy lime juice with tequila to make this sophisticated dessert. Use packaged cookies and pine nuts to make the crunchy crust.

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Ingredients

Crust:

Filling:

Directions

  • Heat oven to 350°

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Crust:

  • Combine 10 ounces of the Nilla wafers (you will have about 8 leftover cookies from the 12-ounce box) and the pine nuts in a food processor. Pulse until well ground. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Set aside 3 tablespoons crumbs. Press remaining crumbs into bottom and all the way up sides of a 10-inch tart pan with a removable bottom.

Filling:

  • In a medium-size bowl, combine egg whites and sugar. Beat with an electric mixer on high speed until soft peaks are formed. Set aside.

  • In a large bowl, combine egg yolks, sweetened condensed milk, lime juice and tequila. Whisk together until well blended and then fold in beaten egg whites.

  • Pour filling into crust. Bake at 350° for 25 minutes. Cool tart completely before removing from pan, then garnish with reserved crumbs. Serve slices with whipped cream on top.

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