adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Margarita tarts
0 Likes
Prep Time:
330 minutes
Cook Time:
15 minutes
Total Time:
345 minutes
Elegant and impressive gourmet tarts inspired by a classic cocktail.
Ingredients:
  • 1 egg, separated
  • 2 gold-strength gelatine leaves* (see notes)
  • 4 eggs
  • 185ml lime juice
  • 220g caster sugar
  • 50g unsalted butter, chopped
  • 125ml tequila
  • 200ml thickened cream
  • 12.00 gm icing sugar, sifted, plus extra to dust
  • Mint leaves, to serve
  • 260g plain flour
  • 24.00 gm icing sugar
  • 125g chilled unsalted butter, chopped
Instructions:
  • Prepare the pastry by pulsing flour and icing sugar in a food processor to eliminate any lumps. Then, add the butter and continue pulsing until the mixture looks like coarse breadcrumbs.
  • Combine the yolk and 1 tablespoon of iced water in a food processor and blend until just combined. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. Roll out the pastry on a floured surface to 5mm thickness, then use it to line eight 10cm tart pans. Prick the base with a fork and chill for 15 minutes. Preheat the oven to 180°C. Line the tart shells with parchment paper, fill with pastry weights or uncooked rice, and bake for 10 minutes. Remove the paper and weights, brush with the reserved lightly frothed egg white, and bake for an additional 2 minutes until golden. Cool completely before using.
  • Allow the gelatine leaves to gently steep in cold water for 5 minutes until soft.
  • Prepare a double boiler by setting a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water. Whisk together eggs, lime juice, and 1 cup (220g) caster sugar until thickened, about 3-4 minutes. Gradually add butter while whisking. Squeeze excess water from the gelatine, then whisk into the lime mixture until dissolved. Remove from heat, and stir in tequila and 2 tablespoons lime zest.
  • Fill the tart shells with the mixture, then refrigerate for 4 hours until firm.
  • Whisk the cream and icing sugar until soft peaks form. In a mortar and pestle, gently crush the remaining 2 tablespoons of lime zest, 2 tablespoons of caster sugar, and 2 tablespoons of sea salt flakes until well combined.
  • Add a generous spoonful of cream on top of the tarts, sprinkle with fresh mint leaves, dust with a light coating of icing sugar, and serve alongside salted lime sugar.

Similar Recipes