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.