Light and refreshing describes this no-bake Frozen Margarita Tart. You will love the creamy whipped texture with fresh lime juice, lime zest, triple sec, tequila mixture all piled into a salty pretzel crust.
Who's ready to start thinking about summer?? Me (as I'm raising my hand that you can't see!) We finally had a couple warm spring days that really got me in the mood for recipes that are really like cool man, cool. What would be better than enjoying a bite of this treat after a hot summer's day. It would also be a great dessert for a Cinco de Mayo celebration - it's a margarita but in frozen form. Even though I didn't try it, I'm also thinking this mixture would be perfect for making popsicles. The mixture overnight did get really hard even though there is some alcohol in it.
When I deciding too about how to photograph this tart, I remembered I had these fun plates from Crate and Barrel that I purchased several years ago. Yes, plates are one of my many weaknesses and when I saw these, I fell in love with the bright colors. It came with a big platter that had a cut lime imprint, dinner plates with lemon imprint and orange with an orange imprint. Just so fun. I think these really jazz up the dessert and scream summer.
I hope this Frozen Margarita Tart brightens your day.
Since we are getting into warmer weather, you might be interested in trying a few of these other frozen delights - some are kid friendly and a couple just for the over 21 crowd.
- Easy No Churn Lemon Poppy Seed ice cream (also a nice refreshing citrus taste)
- Mango Strawberry Yogurt Popsicles
- Cosmo-sicles (Carrie Bradshaw approved)
- Bourbon Fresh Strawberry Push Ups
My friend Marcie over at Flavor the Moments makes a mean Blueberry Pie Ice Cream that you might be interested in as well.
- 5 ounces salted pretzels, finely crushed in a food processor
- ½ cup sugar
- 10 tablespoons butter, melted
- 2 cups heavy whipped cream
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh lime juice
- 1 tablespoon lime zest
- 1 ½ tablespoons tequila
- 1 tablespoon triple sec
- extra lime zest for garnish if desired
- cool whip for piping if desired
- In a large bowl combine the crushed pretzels, sugar and melted butter and press in a 10" tart pan (including sides) with a removable bottom
- Place in freezer until filling is ready
- In a large bowl, whip the heavy cream until soft peaks form (not stiff)
- In another large bowl, whisk together the condensed milk, lime juice, lime zest, tequila and triple sec. The carefully fold in the whipped cream until it is just combined
- Pour filling into tart pan and freeze until firm (at least 6 hours or overnight) When top get sets, place plastic wrap on top
- Remove tart from freezer about 10 minutes before removing and serving. Carefully push up bottom of tart pan and place on a serving dish
- Use a sharp knife to cut
- If desired, pipe cool whip around edges and sprinkle additional lime zest
I was inspired to make this recipe from Five Heart Home
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 51mgSodium: 166mgCarbohydrates: 22gFiber: 0gSugar: 17gProtein: 1g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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