Tequila Lime Tart

Tequila Lime Tart

Over the past four years, I have posted a Five Days of Cinco de Mayo recipe blitz leading up the fifth of May. I do not have it in me this year to go to such creative lengths, but I do have a group of blogger friends sharing 40 Cinco de Mayo recipes today (see the links below).

Let’s be real, who needs five recipes when you can have 40?!

My contribution to this party is a tequila lime tart that is a cinch to whip up and a treat to eat. As someone who has no use for tequila outside of a margarita glass, I was delighted to find a use for the spirit in a dessert.

Tequila Lime Tart

Just like champagne is a term reserved for wines produced in the Champagne region of France and bourbon refers only to whiskeys made in America, tequila is a term reserved for spirits produced in a handful of Mexican states, primarily Jalisco.

Like bourbon, which requires a mash bill of at least 51 percent corn, tequila also has ingredient requirements. True tequila is distilled only from the blue agave plant. Spirits derived from blue agave in any other areas of Mexico or distilled from more than just the blue agave plant are labeled mezcal.

Garden & Gun published a beautiful story about Mezcal a couple of years ago that remains well worth the read today. Now, who’s up for a tequila tasting?

Tequila Lime Tart

Tequila Lime Tart
 
Author:
Ingredients
  • For the Crust
  • 1¾ cups graham cracker crumbs
  • ¼ cup (1/2 stick) butter, melted
  • 2 tablespoons sugar
  • For the Filling
  • 1, 14-ounce can sweetened condensed milk
  • 4 large eggs (you will use all 4 yolks and 2 whites)
  • ½ cup lime juice
  • ¼ cup tequila
  • 1 tablespoon sugar
  • For the Topping
  • ½ pint whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 lime for zesting, if desired
Instructions
  1. Prepare the crust by mixing together the graham cracker crumbs, melted butter, and sugar.
  2. Press this mixture into the bottom and up the sides of a tart pan.
  3. In a medium bowl, stir together the condensed milk, four egg yolks, lime juice, and tequila.
  4. In a large bowl, beat two of the egg whites until soft peaks form.
  5. Pour 1½ cups of the condensed milk mixture into the large bowl of whipped egg whites and use a rubber spatula to gently fold the mixture together.
  6. When the mixture is combined, add the remaining condensed mixture and again gently fold to combine.
  7. Pour the tart filling into the graham cracker crust.
  8. Bake at 325 degrees F for approximately 40 minutes until the filling is slightly puffed and a tester inserted into the center comes out with just a crumb or two attached.
  9. Allow to cool to room temperature before topping with whipped cream and lime zest if desired. To make the whipped cream, simply beat the cream and sugar together until soft peaks form.
Notes
The crust measurements should fit a 9-inch-diameter round tart pan or 8 X 12-inch rectangular tart pan as seen here.

The whipped cream topping is by all means up for interpretation. If you want a sweeter whipped cream, add more sugar, or splash in a bit of vanilla for flavor. You might also want to adjust the amount of cream you whip depending on how thick of a whipped cream topping you would like.
 

34 of the best Cinco de Mayo inspired recipes! Everything from cocktail recipes, dessert recipes, salsa recipes and dinner ideas for Cinco de Mayo. Pin for later!Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology

Cheesy Beer Bread

Cheesy Beer Bread

You guys, all I can say is, what a bunch of junk.

From all outward appearances, I have been just a step shy of silent over the course of the year. Behind the scenes, however, I have been working like a maniac to make this blog a better place.

For nearly its entire existence, I have operated in this space with a “create, create, create” mentality without much thought to “create, improve, create better.”

Now I find myself with some unexpected time on my hands, so I’ve been making an effort to learn some new tricks and clean up my content. And what a bunch of junk!

Cheesy Beer Bread

I’ve fixed typos. I had onions and mushrooms cooing instead of cooking. Those mushrooms must have been baby bellas. (Ha ha ha!) I bet they sounded cute.

I’ve identified my own jargon. Everything I make is delicious or delightful, with a flavor that really shines through. I learned I have a ton of go-to recipes, and for a while, I was hard pressed to write a blog post without the words, quite frankly or the good news is….

If you asked me to begin a sentence that did not start with yet, well, I don’t think I could have done it. I also really loved cloaking my opinion with the words, in my book. And I loved – I mean absolutely, positively, I would die for you loved – to say, the point to this rambling explanation is…. On more creative days, this gem would take the form, my point, if there is one to be made in this mess

Cheesy Beer Bread

I’m cringing. Looking back at the boatload of garbage I’ve published on the internet is like looking back at a junior-high picture where you are sporting frizzy hair and smiling bright, courtesy of your shiny, metal braces. Egad.

Now that the task of sorting through my epic pile of word trash is nearly complete, I am ready to share a recipe. Beer and bread are two of my favorite food-type things, so I’m getting back into the swing of things with a recipe for cheesy beer bread.

As I was mixing up the dough, I remembered how much I like cooking and baking. As I styled its photo shoot, I begrudgingly admitted photography is a hobby I am not yet ready to give up on. As I sat down to write this post, if only to get the elements of it rattling around my head out of my brain, I full-on owned how much I love writing.

So, I shall continue, even if the pace is slow. Here is to committing to making this a better space for you. Cheers!

Cheesy Beer Bread

 

Cheesy Beer Bread
 
Author:
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ancho chile powder (optional)
  • 4 ounces Comte cheese, shredded
  • 4 ounces semi-soft sheep's milk cheese cut into cubes (like Pyrenees Brebis)
  • 1¼ cups (10 ounces) beer
  • 1 large egg, lightly beaten
  • ¼ cup sour cream
  • 2 tablespoons unsalted butter, melted
Instructions
  1. In a large bowl, whisk together the flour, baking powder, kosher salt, black pepper, and ancho chile powder (optional).
  2. Stir in half (two ounces) of the Comte cheese and all of the semi-soft sheep's milk cheese, making sure each piece is covered with flour.
  3. In a medium bowl, whisk together the beer, egg, sour cream, and melted butter.
  4. Add the wet ingredients to the dry ingredients and fold together until combined. Do not overmix.
  5. Spray a 9x5 loaf pan with non-stick cooking spray, sprinkle approximately one ounce of the Comte cheese over the bottom of the pan, and pour the batter into the pan.
  6. Smooth the top and sprinkle with the remaining one ounce of Comte.
  7. Bake at 350 degrees F for 45-55 minutes, rotating the pan halfway through the baking time. When the bread is done, the top will be browned and a toothpick inserted into the center of the bread will come out clean.
  8. Allow the loaf to cool in the pan for 20 minutes or so, then turn out onto a wire rack to cool completely.
Notes
The bread will keep well in the freezer. Wrap in plastic, then wrap in foil and freeze.
 

Cheesy Herb Spread

Cheesy Herb Dip

I attended college at a football school after growing up in a football state. From the time I was in elementary school to my senior year, Friday nights in the fall were spent at a football game. Then I went to college where Saturdays – not just Saturday afternoon but the entire Saturday – were dedicated to a football game.

Basketball season was a consolation prize for the occasional off year when the football team had a tarnished record. You know, something like 9-4 instead of 13-0 or a disappointing but acceptable 12-1 season. Nothing could take the pain away, but the basketball team was the glimmer of hope that could ease our pain.

Yes, we have a problem. No, we are not ready to accept help.

Despite considering basketball as little more than an occasional form of entertainment across an otherwise dull winter, I have always loved it when March Madness rolls around. Not so much for the basketball, but because the tournament signaled spring was just around the corner. Basketball season was coming to an end, and so was my least favorite of the seasons, winter.
Cheesy Herb Dip

I have never once filled out a tournament bracket, but I think the concept as it applies to snacks interests me. Do I have 64 go-to snacks? Probably not, but I am sure I could think of a snack-style sweet 16. In my final four: popcorn, gummy candies, dried fruit (all right, all right, dried fruit with chocolate bits) and chips and dip.

My go-to dip recipe this spring is a quick and easy five-ingredient spread of blue cheese, cream cheese, walnuts, parsley, and chives. Blue cheese brings big – but not overpowering – flavor. Parsley and chives lend the dip a lovely green hue perfect for that other springtime rite of passage – St. Patrick’s Day.

The herby cheese dip pairs well with a sturdy chip like these multigrain and blue corn chips from Food Should Taste Good. Have you tried these chips? Their signature black and white bags have graced grocery store shelves in Charlotte for at least a few years, and I am never disappointed when I pick up a bag.

Before I go on, I want you to know Food Should Taste Good provided their Multigrain and Blue Corn chips (along with a few other varieties) for use in a blog post, but what you are about to read is my own opinion.

Cheesy Herb Dip

(As an aside, a friend recently said to me, “What’s your opinion on such-and-such? I’d really like to know because you always have one.” She meant it with the utmost kindness, but apparently I have a reputation for being opinionated.)

Despite ranking chips and dip in my snack Final Four, chips and salsa would not even make it into my Sweet 16. It’s not that I don’t like tortilla chips; it’s just that I like potato chips better. These Food Should Taste Good chips change that. (Their sweet potato chips are my favorite.)

Both the Multigrain and Blue Corn variety are sturdy – they can stand up to a thick dip – but at the same time are light and not too filling. This makes their chips a snack I am happy to eat on their own as well as paired with something like the dip I made here. The company describes the chips as having a “distinctly nutty flavor” and I agree. The flax seeds also really stand out in a way I just love.

All this good taste aside, the chips are cholesterol free and contain no artificial colors, flavors, or preservatives. So not only do the chips taste good, they are good. Plain and simple. Enjoy!

Cheesy Herb Spread
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 2 tablespoons walnuts
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped chives
  • ½ cup blue cheese crumbles
  • 1, 8-ounce package cream cheese
Instructions
  1. Process the walnuts, parsley, and chives in a food processor until finely chopped.
  2. Transfer the nut and herb mixture into a small bowl, and stir in blue cheese.
  3. Next place the cream cheese in the bowl of the food processor, and process until smooth.
  4. Now add the herb mixture to the cream cheese, and process until thoroughly blended.
  5. Serve at room temperature.
Notes
The dip is good to serve immediately, but the flavors truly meld when made one day before.
Don't like blue cheese? Substitute feta cheese crumbles instead.
Food Should Taste Good provided a bag of both their Multigrain and Blue Corn chips seen here, as well as a bag each of their Guacamole, Sweet Potato, and Jalapeno with Cheddar chips for use with a recipe of my choice. Check out their website for more great dip recipes!