Individual Lime Margarita Tart Cups with Tequila Custard
Miniature tart shells filled with a bright lime and lemon curd spiked with tequila, topped with vanilla whipped cream. These bite-sized treats capture the essence of a margarita cocktail in dessert form, perfect for parties or summer gatherings. The combination of citrus zest and tequila creates a sophisticated flavor profile that balances sweet and tart notes. Individual portions make serving elegant and convenient.
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on box
- ⅝ cup granulated sugar
- 2 tablespoons cornstarch
- ⅝ cup water
- ½ teaspoon lime zest, grated
- ½ teaspoon lemon zest, grated
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 egg yolkcornstarch1 yolk = 1 tsp cornstarchegg-freeeggs-free
mix with small amount of filling first
Full guide → - 1 tablespoon butter
- 1 tablespoon tequilarum1:1alcohol-freeadds gluten
omit for non-alcoholic version
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ¼ teaspoon vanilla
Instructions
- 1
Heat oven to 425°F and remove one crust from pouch, unroll on work surface
- 2
Cut 6 rounds from each crust using 3 1/2-inch round cutter, reserve scraps for another use
- 3
Press circles into 12 ungreased regular-size muffin cups and prick bottom with fork 5 to 6 times
- 4
Bake 7 to 10 minutes until edges are golden brown
- 5
Cool in pan 2 minutes, remove to cooling rack and cool completely about 30 minutes
- 6
Mix granulated sugar and cornstarch in 1-quart saucepan
- 7
Gradually stir in water, lime zest, lemon zest, lime juice and lemon juice until smooth
- 8
Cook and stir over medium-high heat, heat to boiling and boil 1 minute stirring constantly until bubbly and thickened
- 9
Remove from heat and beat egg yolk in small bowl with whisk
- 10
Gradually beat about 1/4 cup hot mixture into egg yolk
- 11
Gradually stir yolk mixture back into hot mixture in saucepan
- 12
Cook over medium heat stirring constantly until mixture starts to gently boil
- 13
Cook 1 minute longer stirring constantly, remove from heat
- 14
Stir in butter and tequila, let stand 5 minutes
- 15
Place cooled pie cups on rimmed cookie sheet and spoon about 1 1/2 tablespoons filling into each cup
- 16
Refrigerate uncovered at least 2 hours until set
- 17
Beat topping ingredients in chilled medium bowl with electric mixer on medium-high speed until stiff peaks form
- 18
Spoon topping into decorating bag fitted with 1/2-inch star piping tip
- 19
Squeeze a dollop on top of each pie cup and sprinkle remaining lime zest evenly over cups
Tips
Chill the bowl and beaters before whipping cream for best results and faster whipping time.
Prick the pastry shells thoroughly to prevent puffing during baking and ensure flat bottoms.
Temper the egg yolk slowly with hot mixture to prevent scrambling and ensure smooth custard.
Good to Know
Store loosely covered in refrigerator up to 2 days
Tart shells can be baked 1 day ahead, filling made day before serving
Serve chilled directly from refrigerator
Common Mistakes
Prick pastry thoroughly to avoid puffed shells
Temper egg slowly to avoid scrambled custard
Chill filling completely before adding whipped cream to prevent melting
Substitutions
Dairy-Free Swaps
General Alternatives
mix with small amount of filling first
Full guide →FAQ
Can I make these without tequila?
Yes, simply omit the tequila or substitute with additional lime juice for more citrus flavor.
How long do these keep in the refrigerator?
Store covered in refrigerator for up to 2 days, though pastry is crispest when served within 24 hours.
Can I freeze the assembled tarts?
Not recommended as the whipped cream and custard texture will be compromised when thawed.