STRAWBERRY MARGUERITA TORTE

By jarren

Ingredients

• 2 cups whole un-blanched almonds
• 1/3 cup packed golden brown sugar
• 1/4 cup flour
• Pinch of salt
• 6 tbsp unsalted, butter, melted and cooled
• 1 lb strawberries, halved (3 1/2 cups)
• 1 tbsp finely grated fresh lime zest (from 3 limes)
• 1/4 up fresh lime juice (from 2 limes)
• 1-14 oz can sweetened condensed milk
• 2 tbsp tequila
• 2 tbsp cointreau
• 1 1/2 cups chipped whipping cream

Details

Servings 8

Preparation

Step 1

Preheat oven to 375F. Coarsely chop almonds with brown sugar, flour and salt in food processor. Add butter; process until nuts are finely chopped. Press mixture over bottom and 1" up sides of 9" springform pan. Bake about 15-20 minutes until crust is golden. Cool crust.

Puree strawberries, zest, lime juice, condensed milk, tequila and cointreau in processor until just smooth. Beat cream in another bowl with electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.

Pour filling into crust and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

Torte can be frozen up to 3 days, covered with plastic wrap after 4 hours and then wrapped in heavy-duty foil.