Margarita Tart

by Shawnda on June 23, 2007

in Cinco de Mayo,Mexican & TexMex,Pies and Tarts

Margarita Tart

We’re big fans of margaritas. Big, HUGE fans. On the rocks, frozen with a Chambord floater (my new favorite), or baked into cupcakes. So when I saw a recipe for a Margarita Tart, I jumped all over it!

Margarita Tart

Margarita Tart

The classic cocktail in tart form.


  • For pie curst:
  • 1 1/4 cups all-purpose flour
  • 8 Tbsp cold unsalted butter, cut into bits
  • 2 Tbsp ice water, plus more if necessary
  • 1/4 tsp salt
  • 1 egg yolk
  • For Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lime juice
  • 1/4 cup tequila
  • 2 large egg whites
  • 1 tablespoon granulated sugar
  • Whipped cream (optional)
  • Fresh lime slices (optional)


  1. *To make the crust:
  2. Preheat the oven to 400F.
  3. In a large bowl blend the flour, butter, and salt until the mixture resembles meal. Add 2 Tbsp ice water, toss the mixture until the water is incorporated, adding more ice water if necessary, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
  4. Roll out the dough and press into three 6.5-in tart pans (with removable bottoms). Whisk the egg yolk with 2 tsp water and brush the egg wash onto the sides of the tart. Place a small sheet of parchment paper in the tart and cover with dry beans or uncooked rice to keep the bottom of the tart from rising. Bake until brown, about 8 minutes. Remove from the oven and cool
  5. *To make the filling:
  6. Whisk together condensed milk, egg yolks, lime juice and tequila in medium bowl. Set condensed milk mixture aside.
  7. Using electric mixer, beat egg whites with sugar in large bowl until soft peaks form. Using rubber spatula, gently fold 1 1/2 cups condensed milk mixture into whites. Fold remaining milk mixture into whites until just incorporated.
  8. Pour mixture into prepared crust. Bake until filling puffs up slightly and wooden pick inserted into center comes out with some moist filling attached, about 15-18 minutes.
  9. Cool tarts completely on rack. Chill until cold, at least 2 hours and up to 8 hours. Remove from the tart pan and garnish tart with whipped cream and lime slices.


Yields: 8 Servings

Source: Unknown

Estimated time: 3 hours


{ 15 comments… read them below or add one }

1 Katiez June 23, 2007 at 8:54 am

Reminds me of an old college drinking song:
“Can you imagine a sadder disgrace
Than a man in the gutter with crumbs on his face”

Too bad it wasn’t wonderful!


2 Katiez June 23, 2007 at 9:16 am

Reminds me of an old college drinking song:
“Can you imagine a sadder disgrace
Than a man in the gutter with crumbs on his face”

Your tart looks wonderful – too bad (or not) the taste wasn’t!


3 Holler June 23, 2007 at 12:43 pm

Mmmh, I love tequila! I would miss out the tart (although it did look pretty)! Salt and a slice of lemon with mine please!


4 Cynthia June 23, 2007 at 8:38 pm

Oh gosh girl, we drinking it and eating it too. This is too good! Thanks for this.


5 Ani June 24, 2007 at 11:27 am

Have you tried the fruity drink flavored gelatins that Jello carries? I found them at Target. One of the flavors is Margherita.

I posted here about it:

And thanks for linking me!


6 Annie June 24, 2007 at 7:00 pm

Sounds like a good Key Lime Pie messed up with tequila and a more complicated crust. I would have tried it, too, though. Anything lime-y sounds good….


7 Cheryl June 25, 2007 at 8:05 am

I love a girl that loves tequila. Put it on everything, I will be here to drool about it.


8 Patricia Scarpin June 25, 2007 at 8:47 am

Shawnda, this is crazy, girl!! :)

Just kidding – it looks incredible and I’m sure it was delicious, too!


9 Julie June 27, 2007 at 9:12 am

This looks so light and refreshing, I know I have to make this one.


10 Mallow June 27, 2007 at 2:05 pm

Yay for lime and tequilla!


11 Traci June 27, 2007 at 7:10 pm

Wanted to let you know that my fiance and I just made the pink lemonade cupcakes and all we can say is yummy! We love them. I think we have discovered the cupcakes that we will serve our guests at our wedding. Thanks!!!


12 Susan from Food "Blogga" June 29, 2007 at 5:37 pm

Now, those are two words I would never expect to see together in a recipe title, from Martha Stewart no less! It looks just lovely.


13 JennDZ - The Leftover Queen June 30, 2007 at 12:04 pm

Beautiful tart – delicious and refreshing!


14 Sarah November 17, 2011 at 10:42 am

I noticed that in the recipe portion you call for vegetable shortening but there is no amount in the ingredients portion. Is that supposed to be two tbsp vegetable shortening where the ice water is or a different amount?


15 foodiebride November 17, 2011 at 1:40 pm

No vegetable shortening, just butter. Thanks for letting me know!


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