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Tequila Lime Tart

Ingredients

  • 1 box (12 oz.) Nilla wafer cookies (you will only use 10 oz.)
  • 1/3 c. ground pine nuts
  • 1/2 c. unsalted butter, melted
  • whipped cream, for serving (homemade or TruWhip frozen, thawed)

Filling

  • 2 large egg whites (save yolks)
  • 1 Tbls. white sugar
  • 4 lg. egg yolk
  • 14 oz. can sweeten condensed milk
  • 1/2 c. freshly squeezed lime juice
  • 1/4 c. tequila

Instructions

Heat oven to 350 degrees.

For crust, combine 10 oz. of the Nilla wafers (save the rest for another use) and 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 2 tablespoons crumbs. Press remaining crumbs into bottom and all the way up sides of a 10-inch tart pan with a removable bottom.

For filling, in a medium 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 degrees for 25 minutes. Cool tart completely before removing from pan, then garnish with reserved crumbs.