It's a big weekend for tequila lovers.
Cinco de Mayo has become a huge holiday in the U.S., far more than in Mexico, where the holiday originated to celebrate the Mexican victory over the French in the Battle of Puebla in 1862.
Nowadays, American make literal tons of guacamole and drink nearly as much (OK, or maybe more) tequila, ostensibly in unity with our friends on the other side of the U.S.-Mexico border. If margaritas aren't your thing, or maybe you're looking for a sweet treat to bring to a Cinco de Mayo party, check out this tart from "Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses" by Jackie Bruchez (Page Street Publishing, $21.99), which infuses the flavors of a paloma cocktail into a dessert.
Palomas, made with tequila, grapefruit juice (or soda) and lime, aren't quite as popular as margaritas, but you can use both to inspire your weekend baking. A few years ago, we made margarita cream pies that were divine, but this one is more like a grapefruit curd tart with a kick of tequila and lime.
Inspired by one of my favorite cocktails, this tart features a luscious grapefruit curd with a touch of tequila in a buttery lime and coconut crust and topped with a lime-infused whipped cream.
— Jackie Bruchez
For the crust:
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon lime zest, freshly grated
1/2 cup coconut, shredded
1 cup unsalted butter, cold
1 tablespoon fresh lime juice
For the grapefruit curd:
6 egg yolks
1 1/4 cups granulated sugar
1/4 teaspoon salt
1 tablespoon grapefruit zest
2 cups grapefruit juice, freshly squeezed
1/4 cup cornstarch
3 tablespoons unsalted butter, cold
1 tablespoon tequila, optional
For the whipped cream:
1 1/2 cups heavy whipping cream, cold
1 1/2 tablespoons powdered sugar
1/2 tablespoon lime zest, freshly grated
Lime and grapefruit wedges, for garnish
Heat the oven to 350 degrees. Lightly spray a 9-inch fluted tart pan with nonstick cooking spray.
To make the crust, in a large bowl, mix the powdered sugar, flour, salt, lime zest and coconut until they're well blended, about 30 seconds. Add the butter and lime juice; mix to combine them until moist clumps form. Press the dough into the bottom and up the sides of the pan. Bake the crust until it's golden brown, about 23 to 25 minutes. Cool it for 10 minutes.
While the crust is cooling, make the curd. In a heavy-bottomed, medium-sized pot, whisk the egg yolks and sugar until it’s light and pale. Whisk in the salt, grapefruit zest, juice and cornstarch. Place the pot on the stove over medium heat and cook the curd until it thickens and coats the back of a spoon, about 5 minutes. Remove it from the heat; stir in the butter, one tablespoon at a time, and then add the tequila, if using.
Pour the warm curd into the crust; let it sit for 30 minutes, then transfer the tart to the refrigerator to chill for at least 1 hour.
Right before serving, make the whipped cream. Beat the heavy whipping cream, powdered sugar and lime zest on high until stiff peaks form. Dollop the cream onto the tart and garnish it with lime and grapefruit wedges.
— From "Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses" by Jackie Bruchez (Page Street Publishing, $21.99)