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Yields 8 slices
Equipment note: You will need a 10-inch tart pan with a removable bottom to make this recipe.
12 ounces Maria cookies (I used Goya brand)
½ cup pine nuts
1 stick unsalted butter, melted
2 large egg whites
4 large egg yolks
1 tablespoon sugar
¼ cup silver tequila
½ cup fresh lime juice
1 tablespoon coconut extract
One 14-ounce can sweetened condensed milk
½ cup toasted coconut
1. Preheat oven to 350ºF. Heat a large nonstick pan to medium, toast the coconut, stirring often until golden. Remove from heat and set aside.
2. Combine the cookies and pine nuts in a food processor and pulse until ground fine. Pour the crumbs into a large bowl and add the melted butter. Mix with a wooden spoon, reserve ½ cup of crumbs for garnish. Press the remainder of the crumbs into the bottom of a 10-inch tart pan.
3. Bake for 8 minutes or until dry in appearance. Set aside but leave oven on at 350ºF.
4. For the filling, in a clean bowl, beat the egg whites until frothy, about 1 minute. Add the sugar and beat until you have soft peaks, about 4 minutes.
5. In another bowl, combine the tequila, lime juice, egg yolks, coconut extract and condensed milk, stir well to combine. Fold in egg whites. Pour the mixture into tart shell and bake for 20 to 25 minutes, until the middle is set.
6. Sprinkle with reserved crumbs and toasted coconut and let cool completely before removing outer ring from tart pan, and cutting. Serve with fresh whipped cream.
Note: Tart will cut a lot easier after it has been chilled.
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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