Shirley’s dessert

This is Shirley with her favorite Trader Joe’s cookies, they are Triple Ginger Cookie Thins and they are what Shirley uses for her Margarita Tart crust.

I bought a box, Shirley sent me her recipe and I made it last weekend. The family loved it, so now I share it with you. Thank you, Shirley! xoxo

One item I love to use when baking pies or using a springform pan is this wonderful rack that catches any drips.

Shirley’s Margarita Tart

Crust

• 2 cups cookie crumbs made from Trader Joe’s Triple Ginger Cookie Thins
• 2 tablespoons sugar
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, melted

Filling

• Zest of 2 limes
• 4 egg yolks
• Two 14-ounce cans of sweetened condensed milk
• 2/3 cup lime juice (from 4 to 6 limes)
• 1 tablespoon Tequila

Topping

• 1 cup heavy cream
• 4 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Lime slices and strawberries, garnish

Preheat the oven to 350 degrees.

Crust: In a medium bowl, mix together the cookie crumbs, sugar, salt, and melted butter.

Press into a 9-inch springform pan. Place on a baking rack or baking sheet and bake for 8 minutes. Cool to room temperature.

Filling: In a large bowl, whisk together the lime zest and egg yolks.

Whisk in the sweetened condensed milk, lime juice, and tequila.

Set aside for a few minutes until slightly thickened.

Pour into the prepared crust and bake for 20 minutes. Cool to room temperature. Then cover and chill for at least 3 hours or overnight.

Topping: Whip heavy cream with powdered sugar and vanilla.

Serve each slice with whipped cream a fanned strawberry and a lime slice for garnish.

Serves 8 to 10

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