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Deconstructed, Frozen Key Lime Tart with Tequila Mint Syrup

This scallop is an ideal summer treat with its creamy-cool key lime
filling and creative seaside presentation.

Tequila Lime Syrup
1 cup sugar
2 cups water
1 bunch fresh mint
juice of 10 key limes
5 Tbsp tequila

Pie Crust
1 cup graham cracker crumbs
1/2 cup crushed pretzels
1/4 cup sugar
6 Tbsp unsalted butter, melted

Pie Filling
6 large egg yolks, at room temperature
1/4 cup sugar
1 can sweetened condensed milk
6 Tbsp key lime zest
3/4 cup key lime juice

Tequila Lime Syrup
1. In medium saucepan, bring sugar, water and mint to a boil. Lower heat and simmer for 15 mins.
2. Add tequila and simmer for 5 mins.
3. Remove from heat and add lime juice. Stir well.
4. Allow syrup to cool. Strain and refrigerate.

Pie Crust
1. Preheat oven to 350°F.
2. In a bowl, combine ingredients. Press into 12‑portion muffin tin. Bake for 10 mins.
3. Allow to cool.

Pie Filling
1. With electric mixer on high, beat egg yolks and sugar for 5 mins until thick.
2. Add condensed milk, lime zest and juice. Mix well.
3. Pour in muffin tin. Freeze overnight.
4. With knife, carve around edge of muffin mould to loosen ‘scallop’.
5. Place scallop on bed of graham cracker crumbs. Drizzle with syrup before serving.

Yield 12 servings

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