Has anyone ever made margarita squares (recipe inside)?

M

michelle

Well-known member
I'm thinking about making this for the farmer's market, except making them into tarts (larger tarts in a muffin pan). I'm wondering if anyone has made this, & if so, if you think the crust will work in a tart-form, & what the finished texture of the filling is like? I"m wanting to make things that are relatively 'sturdy'..........

thanks smileys/smile.gif

Recipe: Margarita Squares

2 cups all purpose flour

1/2 cup granulated sugar

1 cup butter, cubed

Topping

1 1/2 cups granulated sugar

2 tbsps. grated lime rind

1/4 cup all purpose flour

1 tsp. baking powder

1/2 tsp. salt

4 eggs

1/2 cup lime juice

2 tbsps. tequila liquor

1 tbsp. Triple Sec

2 tsp. icing sugar

* In a food processor or bowl, combine flour,

1/2 cup granulated sugar. Add butter; pulse

or cut in with pastry blender ot two knives

until in coarse crumbs. Press into 13 x 9

inch cake pan; bake in 350 F oven for about

15 minutes or until golden brown. Let cool.

* TOPPING: In food processor, chop granulated

sugar with lime rind until fine. Add flour,

baking powder, salt and eggs; blend well.

Combine lime juice, tequila and Tripe Sec;

add to flour mixture and mix just to combine.

Pour over base.

* Bake in 350 F oven for about 30 minutes or

until set. Let cool on rack. Dust with icing

sugar. Cut into bars. Makes 40 bars

 
Never made these Michelle but it looks to me like it would work for you

I think the crust will be sort of shortbread-like so very sturdy- the filling looks like it will be plenty sturdy and this looks like something you could have sitting out for a while and they won't fall apart.

My only other comment is just about my own personal taste- the flour and baking powder in the filling sort of turned me off. Please prove me wrong and try them and tell me if they are good smileys/smile.gif I love all the ingredients in margaritas!

 
Yes, sort of like lime cake on a crust. I'd like to know how they turn out as well. I'm wondering

if the topping might be more interesting with coconut added.

 
I went to a party where the host did something similiar. I do not have her rec: BUT I do recall

that it contained the frozen non-alcoholic Margarita mix (In the freezers at grocery stores. Everyone was raving. It was in the little tart pans. Glad the farmer's market is going so well!!
Regards,
Barb

 
Recipe is almost exactly like one for Lemon Squares cookies

except for the flavoring. I've made those many times, and they're always good. I'm eager to try these.

 
Michelle: I've made this tequila lime pie several times - filling would work well as a tart.

This is the entire recipe. The filling may not make sense economically for the market because of # of eggs, but its an easy recipe and just terrific.

Tequila Lime Pie with Banana Whipped Cream

Crust
1 3/4 cups all purpose flour
3/4 teaspoon salt
1/3 cup solid vegetable shortening, cut into pieces
5 tablespoons chilled unsalted butter, cut into pieces
7 tablespoons (about) ice water

Filling
10 large egg yolks
1 cup sugar
1/2 cup fresh lime juice
1/2 cup tequila
2 teaspooons grated lime peel
1/2 cup (1 stick unsalted butter, cut into pieces

Topping
1 small very ripe banana, peeled
1 cup chilled shipping cream
1 tablespoon powdered sugar

For crust: Combine flour and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Using on/off turns, gradually blend in enough water until mixture forms moist clumps. Gather dough into ball; flatteninto disk. Wrap in plastic and chill 30 minutes (can be made one day ahead).

Preheat overn to 350F. Roll out dough on floured surface into 16 inch round. Transfer to 9" pie dish. Cut off excess, leaving 1/2 " overhang. Fold overhang udner to form double-thick edge. Crip decoratively. Pierce crust all over with fork. Bake until crust is golden, piercing bottom if crust bubbles, about 35 minutes. Cool.

Filling: Whisk first 5 ingredients in top of double boiler to blend. Set over simmering water and whisk until custard thickens and registers 170F on cnady thermometer, about 4 minutes. Remove from over water. Add butter and whisk until melted. Cool slightly. POur filling into crust. Refrigerate unitl chilling sets, at least 3 hours or overnight.

For topping: Pree ripe banana in processor. Using electric mixer, beat cream and sugar in medium bowl to stiff peaks, fold in banana.

 
thanks everyone for your input smileys/smile.gif i did make them, however>>

i was short on time so i just made them in the 9x13 pan. once chilled, they are somewhat firm, but def. not sturdy. i sprinkled about 1/3 cup coconut on the top before baking (thanks for the suggestion!), which also helped the firmness.

as for flavour, i was disappointed to find that you couldn't really taste the tequila or the triple sec; the amounts are quite small, perhaps a bit of adjustment (more sugar, flour) & you could double the alcohol amounts. the finished product was very limey, but not a whole lot different that the typical lemon sqaure.

 
thanks for posting this recipe diane - i had already made them when i read it, however>>

as per my post below re: the results, i would like to try you recipe next time, taking the time to make them into large tarts. instead of whipping cream on top, i was wondering about making a glaze (that would harden) out of icing sugar & triple sec.

 
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