Geronimo Tequila Lime Tart

Source: Gourmet - August 1999 - as served at Geronimo, Santa Fe, New Mexico

Crust:
About 11 (4 3/4- by 2 1/4-inch) graham crackers
1/4 cup pine nuts
2 tablespoons granulated sugar
1 stick (1/2 cup) unsalted butter

Into a food processor crumble graham crackers and finely grind enough to measure 11/2 cups. Transfer to a bowl. In food processor pulse pine nuts with sugar until finely ground. Melt butter and cool to lukewarm. Stir nut mixture and butter into crumbs and press evenly onto bottom and up sides of a 9 1/2 to 10-inch, 1 inch deep, tart pan.

Filling:
1 (14 ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1/4 cup gold tequila
2 large egg whites
1 tablespoon granulated sugar
Whipped cream (for garnish)
Fresh lime slices (for garnish)

Heat oven to 325 degrees F.

Squeeze enough juice from limes to measure 1/2 cup.

In a large bowl whisk together lime juice, condensed milk, yolks and tequila until just combined well.

In another large bowl with an electric mixer beat whites with sugar until they hold soft peaks. Stir one fourth meringue into milk mixture to lighten and fold in remaining meringue gently but thoroughly.

Spoon filling into crust. (If using a 9 1/2-inch tart pan, filling will be mounded and look as if it will overflow, but it won't.) Bake tart until edges of filling are puffed but not browned and center seems almost set when gently shaken, 25 to 30 minutes.

Cool tart completely on a rack. Chill tart, loosely covered, until cold, about 2 hours, and up to 1 day.

Serve tart in wedges with dollops of whipped cream. Garnish with lime slices.

Serves 6 to 8.