Recipe courtesy of Dru Tevis
From:
Food Network Magazine
Christmas Margarita Tart
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 468
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 46 g
- Protein
- 8 g
- Cholesterol
- 192 mg
- Sodium
- 450 mg
Everyone needs a mentor, and Holiday Baking Championship winner Dru Tevis found his at a Rehoboth Beach, DE, restaurant where he bartended after college. “I told the chef I enjoyed baking and she let me make desserts,” he says. Dru went on to become a pastry chef—and earn a spot competing for the Baking Championship title, where he found new mentors in judges Duff Goldman, Carla Hall and Nancy Fuller. After the Hanukkah ugly-sweater challenge, he says, “Nancy told me that she and Carla boxed up my dessert to take home!” He dedicated his semifinals creation—this margarita-inspired Key lime tart—to his husband Chase because they served the drink at their wedding in Mexico. When Dru won the $25,000 grand prize last season, he and Chase knew exactly what to do with it: “We went back to Mexico!”
- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 468
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 46 g
- Protein
- 8 g
- Cholesterol
- 192 mg
- Sodium
- 450 mg
Ingredients
For the Swirl:
For the Crust:
For the Custard:
Directions
- Make the swirl mixture: Bring the pomegranate and cherry juices to a boil in a small saucepan. Reduce the heat and simmer until reduced to about 1/2 cup, 3 to 4 minutes. Set aside.
- Preheat the oven to 325 degrees F. Make the crust: Combine the Biscoff cookie crumbs, vanilla wafer crumbs, shredded coconut, sugar, flour and salt in a large bowl. Stir in the melted butter. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan, pie plate or tart pan. Bake until lightly browned, 8 to 12 minutes. Let cool.
- Meanwhile, make the custard: Combine the fresh lime and orange juice in a liquid measuring cup; add enough Key lime juice to equal a total of 1 3/4 cups.
- Whisk together the egg yolks, salt and lime and orange zest in a large bowl until well combined. Whisk in the condensed milk and heavy cream. Whisk in the citrus juices, triple sec, tequila, elderflower liqueur and vanilla.
- Preheat the oven to 345 degrees F. Combine 1/2 cup of the custard with the reduced pomegranate-cherry juice in a small bowl. Pour into a small squeeze bottle. Pour the rest of the custard into the cooled crust. Dot the top of the tart with drops of the squeeze bottle mixture in a spiral pattern, starting from the center. Starting with the center dot, drag a toothpick through the dots, tracing them in the spiral pattern.
- Bake the tart until it's just set but still slightly jiggly with little to no browning around the edges, 18 to 24 minutes. Transfer to a rack and let cool completely before slicing.
