Tequila Key Lime Tarts with Tequila Caviar

Graham crust

1 lb. graham cracker crumbs

8 oz sugar

4 oz pastry flour

8 oz melted butter

Sugar dough

2 lb butter

12 oz sugar

1/4 oz salt

9 oz eggs 

3 lb pastry flour

Method

Graham crust: Mix well and set aside.

Sugar dough: Mix the butter, sugar and salt at low speed, add eggs, flour and mix just until evenly blended. Chill for a few hours before using.

Filling 

14 oz sweetened condensed milk

3 egg yolks

3 oz key lime juice

1 oz tequila

Mix well and refridgerate

To Assemble

First decide if you are going to use a sugar dough base or a graham base. If you choose sugar dough you will need to roll out the dough after it has chilled and form it in to your tart pan or pie pan. If you opt for graham, form the graham into the mold by pressing it in. Both shells need to be par baked for 12-15 minutes. While the tarts are baking prepare the filling. Fill the molds with key lime filling and bake for about 15 mins or until filling is set. Let cool and remove from pan. Decorate and serve.

Tequila Caviar

3 oz simple syrup 

3 oz key lime juice

3 oz tequila

.8% agar agar

.2 % locust bean gum

Frozen vegetable oil

Method

For you adventurous chefs, here is how to make the Tequila Caviar.

One day prior to assembly put oil in the freezer.

The day you are making the caviar, remove the oil from freezer 1 hour before using. Allow the oil to defrost, but keep it cold. Mix juice, tequila, agar agar and locust bean gum using a hand held mixer for about 1 minute. Let mix sit for a few hours to allow some of the bubbles to disappear. Bring caviar mix to a boil and strain.

When the caviar mix is ready, it needs to be warm and the oil needs to be cold. Pour the hot mix into a piping bag. Cut a very tiny hole in the bag, so small that you have to squeeze a bit to get the drips out. Above the oil, start squeezing out the mix in small drops using a circular motion. You can adjust the size of the caviar by adjusting your height above the oil. Further away makes smaller balls, closer makes larger balls. The caviar will sink to the bottom of the bowl as the mix gets warmer. Once the mix is done strain the oil and the caviar will remain in the sieve. Rinse the caviar in cold water and use as decoration.