Strawberries, margaritas and Mom's. These are a few of my favorite things.
I have been obsessed with strawberries since I was a kid. I'm sure part of that had to do with a certain doll named Strawberry Shortcake, but I wouldn't leave out the dessert either. The sweet little strawberry has always been my favorite fruit.
As we are approaching Mom's Day I thought it would be fun to do a post with my mommy, otherwise known as IronMom. My mom is a strawberry lover too, so I wondered, what could we do with this delicious little fruit?
Eating it by itself is always a good option, but we made you two delicious things instead.
First up, dessert.
Strawberry Margarita Tart.
A frozen dessert, with a hint of tequila, Cointreau and lime gives this creamy strawberry tart a refreshing taste.
Add to that a salty pretzel crust and the deal is sealed.
Don't forget to share it with your mom!!
Now, because we bought a ton of strawberries, we figured we should make something else for you too.
Next up (because when you have delicious strawberries, tequila and Cointreau at your fingertips), Muddled Strawberry Margaritas!
Muddling with your mom is fun.
Sharing a cocktail with your mom is better.
So, however you enjoy your Mother's Day, with strawberries, or tarts or tequila, enjoy your mom.
I hope all of you are so lucky to have a mom like mine.
I bought all of the ingredients for this post at my local Save Mart in Sacramento (Folsom & 59th). I must say, these were the best and sweetest strawberries I've found this season!
Things are happening here. #margaritaville @ Save Mart instagram.com/p/YolmAWHlhG/
— Sarah (@TheCyclistsWife) April 28, 2013
Strawberry Margarita Tart
5 tablespoons unsalted butter, melted
1 cup finely crushed pretzels
1/4 cup brown sugar
1 overflowing cup of strawberries, stems and cores removed
5 tablespoons lime juice
1/2 can (7 ounces) sweetened condensed milk
1 teaspoon lime zest
1/8 cup tequila (Cazadores is my favorite)
1 tablespoon Cointreau
Start by making the crust.
In a food processor blend the pretzels until you have a fine flour.
Transfer to a mixing bowl and add brown sugar, mix well.
Add melted butter until combined.
Press into a greased 9 inch tart pan with a removable bottom. I recommend greasing with a cooking oil spray. The consistency will be crumbly.
Bake in a 350 degree oven for 10 minutes.
Place in the freezer to cool.
Meanwhile, make the filling.
In a blender, combine all of the ingredients and mix well.
Once the filling is mixed and the tart crust is cooled, pour the filling into the crust. Do not remove the crust from the pan yet.
Freeze for 6 hours or overnight.
Remove from freezer and let it defrost until the filling becomes firm, but not completely frozen.
Removing the tart from the pan is a bit tricky. Tap the removable bottom with the handle end of a butter knife to loosen the freeze and remove it very carefully. Don't rush. This is where I should have listened to my Mom and been more patient!
Top with sliced strawberries and lime zest.
Muddled Strawberry Margaritas
6-7 large strawberries, stems and cores removed
2 oz cold water
2 tablespoons sugar
8 oz lime juice
6 oz tequila
8 oz Cointreau
Muddle your berries. Add water and sugar to strawberries in a bowl. Use a wooden spoon and smash those strawberries until there are only a bit of chunks.
Mix the remaining ingredients well.
Salt glasses and place ice inside.
Spoon strawberry muddle over the ice.
Pour in margarita.
*This makes about 4 margaritas.
I was compensated for this post, however all opinions expressed are completely my own.