Flaming finger lime & tequila tart

Flaming finger lime & tequila tart

Chris Middleton

This tart takes its inspiration from the classic American key lime pie. Here it’s prepared with a youthful Mexican twist by adding tequila and combined with some very Australian ingredients in macadamia nuts and finger limes. Tequila and lime is a combination that will make you smile and it adds a lovely warmth to the dish. The delicate and delicious pastry is made from macadamia nuts sprinkled with sea salt, for further enjoyment of that sweet-and-sour margarita combination.


Quantity Ingredient
melted butter, for greasing
flour, for dusting
1/2 quantity Macadamia pastry
sea salt, for sprinkling
Yoghurt sorbet, to serve


Quantity Ingredient
2 whole eggs
4 egg yolks
25ml anejo tequila
6 limes, finely grated zest and juiced
400ml tin condensed milk


Quantity Ingredient
5 large egg whites
285g caster sugar
1 teaspoon vinegar
1/2 teaspoon cornflour


Quantity Ingredient
6 finger limes fleshed, or key limes or dessert limes, thinly sliced
60ml tequila


  1. Lightly butter and flour a 26 cm deep flan (tart) tin with a removable base. Chill for at least 15 minutes prior to lining with pastry.
  2. To prepare the pastry shell, use your fingertips to press the chilled pastry evenly over the base and up the side of the tin. Evenly trim off any excess dough.
  3. Preheat the oven to 180°C.
  4. Cover the pastry shell with baking paper and fill with baking beans. Blind bake for 15 minutes. Remove the baking beans and paper and bake, uncovered, for a further 5 minutes, or until the pastry is just cooked through. Set aside to cool.
  5. Reduce the oven temperature to 140°C.
  6. To prepare the filling, combine the eggs, egg yolks and tequila in a medium heatproof bowl and set over a saucepan of barely simmering water, ensuring the base of the bowl does not touch the water. Whisk the eggs continuously over the hot water, for 2 minutes, or until thick and foamy. Gradually add the lime zest and juice, a little at a time, whisking after each addition until the mixture is thick and foamy. This process will take approximately 10 minutes. Remove from the heat and gradually whisk in the condensed milk.
  7. Sprinkle the tart base with sea salt and pour in the filling.
  8. Bake for 10 minutes, or until the filling is just set. Set aside to cool. Refrigerate for 30 minutes, or until completely set.
  9. Reduce the oven temperature to 90°C.
  10. To prepare the meringue, draw a circle on some baking paper that is exactly the same size as the pastry tart shell.
  11. Place the egg whites in the bowl of an electric mixer and whisk until foamy. Gradually add the sugar, continuously whisking, until stiff peaks form. Add the vinegar and cornflour and whisk until thick and glossy.
  12. Spoon the meringue into a piping (icing) bag fitted with a large plain nozzle. Pipe the meringue on top of the circle on the baking paper as if you were piping onto the tart itself, to create a large pavlova-type lid. Bake for 40 minutes, or until the meringue is set but not coloured. Set aside to cool to room temperature. Once cool, place the meringue lid on the cooked lime tart.
  13. To serve, lightly sprinkle with sea salt flakes and finger lime flesh or lime slices. For some retro flambé action, warm the tequila in a small frying pan over low heat. Carefully pour the liquid over the meringue and then immediately ignite the liquid to flame in front of your guests as you serve the tart.
Paul Wilson
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