No-bake raspberry margarita cream tarts, are easy and delicious. The perfect dessert for summer days and weekend nights.
I recently made the Raspberry Margarita Cream Tarts from No-bake Treats. Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Juliane Bayer and they were delicious! They are basically an unbaked cheesecake a tart pan and can be made larger or smaller depending upon how many guests you will be serving.
Juliane is the writer and founder of the blog Beyond Frosting and is a kindred spirit because she believes:
“Dessert is more than just a plate of pie, a spoonful of ice cream or a handful of cookies. Dessert is an experience, a memory created and a moment to be treasured and shared with others. And there is nothing more rewarding than taking the first bite of a dessert that you prepared.”
I love this! I feel exactly the same way when I bake for family and friends, especially if I am baking na old family recipe.
Every one of the 80 recipes in the book are beautifully photographed, look delicious and easy to make. There is something for everybody from cheesecakes, pies, tarts, cookies, puddings, truffles and more.
What makes it even better is than you never have to turn on the oven and you can make these scrumptious desserts at home, in your cabin, dorm room, lake house or wherever you happen to be that has a refrigerator.
How to Make Raspberry Margarita Cream Tarts
Raspberry Margarita Tarts
Ingredients for Filling
2 large egg yolks, slightly beaten
3 tbsp all-purpose flour
1/3 cup sugar
dash of salt
21/2 cups heavy whipping cream
zest of lemon/lime
2 tbsp. white tequila
1/2 cup powdered sugar
For the crust
21/2 cusps graham cracker crumbs
8 tbsp unsalted butter
18 oz. raspberries
Directions for the filling
Measure out the ingredients for the filling before you start. Place the egg yolks in a separate bowl.
In a medium saucepan add the flour, the sugar, and salt and whisk to combine. Add 11/4 cups of heavy whipping cream and the lime or lemon zest. Heat the mixture over medium-low and whisk constantly until the the ingredients are dissolved. Once the mixture is warm but not boiling pour about 1/4 cup of the mixture into the bowl with the egg yolks and whisk vigorously to temper the yolks. Immediately pour the yolks into the saucepan and continue whisking over medium-low heat until the pudding starts to bubble and thicken. Lastly, add the tequila and vigorously whisk into pudding, then cook for an additional minute.
Pour the pudding into a medium-size container, immediately cover the top of the pudding with plastic wrap and press the wrap to the top of the pudding, then poke a few holes into the top. Allow pudding to cool on the counter for at least an hour before refrigerating. Then refrigerate for 3-4 hours until pudding has cooled and is firm.
Once the pudding is firm, prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Pour the remaining 1 cup of heavy whipping cream into the bowl and beat on medium -high with a electric mixer until the cream gets bubbly. Slowly add the powdered sugar and continue to beat until stiff peaks form. Fold the whipped cream into the pudding until smooth.
For the crust:
Melt the butter and pour over the graham cracker crumbs, stir until there are no dry crumbs. Divide crumbs evenly between 6″ inch mini-tart pans then press firmly against the sides and bottom to form a crust.
Divide the filling among the prepared tart pans, about 1/2 cup. Line the raspberries on the top of the filling and then top with zest. Return the tarts to the refrigerator for another 2-3 house to allow the pudding to reset. Serve cold.
I hope that you try these raspberry margarita cream tarts at your next party, gathering or when you feel like you want to make something for yourself!
If you like no bake treats you might always want to make Cheesecake in a Jar.
Have a great day!