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Have Your Margarita…and Eat it Too!

September 13, 2010

Inspired by the 4th Annual Margarita Party held by me and my roommate a few weeks ago, I decided to make a tequila-spiked treat. After some trial and error, and perhaps some early arthritis from juicing so many limes, I came up with a tart recipe with the sour, sweet and salty trifecta you expect from a freshly made lime margarita. Feeling the fall blues sneaking up on you? This zesty tart will help fend them off!

Margarita Tarts

© Copyright 2010 Carly Sullivan, Tart to Heart

“Corn Chip” Crust


  • 1 cup flour
  • 1/3 cup cornmeal
  • 2 Tbsp polenta/grits
  • 3/4 tsp salt
  • 1 1/2 Tbsp sugar
  • 2 Tbsp butter, cold and cut into cubes
  • 3 Tbsp vegetable shortening, cold
  • 1 egg
  • 1 Tbsp water, cold


  1. In a food processor add the flour, cornmeal, polenta, salt and sugar and pulse to combine.
  2. Add the butter and shortening and pulse about 6 times to combine.
  3. Add the egg and pulse another 6 times. If the mixture is still a little dry, add the water until the mixture clumps together.
  4. Form the dough into a ball, wrap in plastic and chill about 30 minutes.
  5. Roll to 1/4-inch thick and cut to fit your tart pan. Prick holes in the bottom with a fork.
  6. Bake at 350 degrees about 8 minutes (for mini tarts), or until light golden brown and the butter begins to bubble out of the crust. Cool completely before filling.

Tequila Lime Curd


  • 1 cup freshly squeezed lime juice
  • 1 Tbsp lime zest
  • 2/3 cup sugar
  • 1 Tbsp cornstarch
  • 2 eggs
  • 1 Tbsp butter, cubed
  • 2 Tbsp tequila


  1. In a small saucepan, combine the lime juice, zest, sugar, cornstarch and eggs and whisk well to combine.
  2. Warm over medium heat, whisking constantly, until the mixture thickens and starts to bubble. It should have the consistency of loose pudding.
  3. Remove from the heat and whisk in the butter until combined. Add the tequila.
  4. Place in a bowl and cover with plastic wrap touching the surface of the curd. Chill completely until set.

Triple Sec Whipped Cream


  • 1/2 cup heavy cream
  • 2 tsp sugar
  • 1 1/2 Tbsp Triple Sec or Grand Marnier


  1. Beat the heavy cream until froth and just starting to thicken.
  2. Gradually sprinkle in the sugar while continuing to whip.
  3. When soft peaks have formed, drizzle in the liqueur and continue to beat to medium-hard peaks.
3 Comments leave one →
  1. September 14, 2010 9:59 am

    great photo! You know me and tequila, so this one is a close to MY heart tart!

  2. Gige permalink
    September 16, 2010 2:14 pm

    I could use about 10 of those after the week I’ve had 🙂 Love the post and love you!

  3. November 7, 2010 3:55 pm

    Hi Carly!
    Thanks for letting me know about your blog! Love it! I have added you to my Flash Fiction Fiend blogroll-you are welcome to check it out 🙂
    These Margarita tarts were fantastic at the party, as have all the other things you have made! Keep up the amazing work!

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