Margarita cheesecake tart

With inspiration taken from the classic cocktail, this irresistible dessert is perfect for your next dinner party.

12

20m

Note: + 6 1/2 hours setting time

0m

Ingredients

  • 200g pretzels
  • 50g digestive biscuits
  • 150g butter, melted
  • 2 1/2 tsp gelatine powder
  • 2 tbs boiling water
  • 500g cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 1/3 cup (75g) caster sugar
  • 1/4 cup (60ml) lime juice
  • 1 tsp finely grated lime rind
  • 2 tbs tequila (optional)
  • 2 tbs Cointreau liqueur or orange juice
  • Green liquid food colouring, to tint

Method

STEP 1

Grease a 24cm (base measurement) fluted tart tin with removable base and line the base with baking paper.

STEP 2

Place pretzels and biscuits in a food processor. Process until finely crushed. Add butter and process to combine. Spoon into the prepared pan and use a straight-sided glass to spread and press biscuit mixture over the base and side of the pan. Place in the fridge for 30 mins to firm.

STEP 3

Combine the gelatine powder and boiling water in a heatproof glass. Stir until the gelatine dissolves. Place the cream cheese, sour cream and sugar in a clean food processor and process until smooth. Add the lime juice, lime rind, tequila, if using, and liqueur or orange juice and process until smooth. Add the gelatine mixture and a little green food colouring. Process until smooth. Pour over the biscuit base in the pan. Place in the fridge for 6 hours to set.

STEP 4

Transfer the tart to a serving plate. Cut into wedges to serve.

Serve with lime zest, lime slices, mint leaves and crushed meringue kisses.

Make it ahead: Make this the day before, without the toppings. Store in an airtight container in the fridge. Decorate just before serving. 

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.