I'm not big on Christmas, it brings me much more stress than joy. Valentine's Day is gross. And I'd rather have bad luck for an entire year than spend one night out with all of those drunken fools chugging green beer while sweating through their too tight "Kiss Me I'm Irish" shirts on St. Patrick's Day. Cinco de Mayo, on the other hand, brings out my inner fiesta.
I'm not sure specifically what makes me go loco for cinco but I suspect it's a mixture of the season and the food. But if I'm being really honest, it's probably the margaritas. Cinco de Mayo comes at a time of year when we are all ready to shed our coats, fire up our grills and let loose with a couple-few adult beverages. It's a bit of a kickoff to the summer season and big fat hasta luego to those long and cold months. I'm a big fan of Mexican food so any excuse to fire up the grill and invite some friends over for a casual fiesta with festive food is all I need. As soon as the sun comes out I have an insatiable desire to eat all of the chips, salsa and guac I can get my hands. And once the temps rise above 70° F, you can finding me whipping up a refreshing batch of my Guacamole with Spicy Cucumbers and Radishes likely, just for myself.
Cinco de Mayo also signifies a shift in ingredients from heavier fare to lighter and brighter recipes with a bounty of spice and salt. I've been celebrating Cinco with these Margarita Cupcakes for years and when I don't have quite as much time to invest in a recipe, I whip up this Key Lime Tequila Tart that everyone seems to love. So this year, I decided to turn that tart on its head and mix it up with some bittersweetness.
This recipe for Grapefruit Margarita Tart with Pretzel Crust is based off my original recipe for this simple to make, Key Lime Tequila Tart with it's crunchy and salty pretzel crust surrounding a creamy citrus filling, infused with a healthy shot of tequila. But, this Grapefruit Margarita Tart with Pretzel Crust incorporates fresh squeezed grapefruit juice for a more grown up flavor and uses an additional egg yolk to amp up the custardy, yellow filling. A drizzle of bitingly bitter Campari is added to the surface of the creamy filling and gently swirled in to add a hypnotizing, vibrant, psychedelic pink pattern to the tart. I top each slice with a few piped dollops of tequila infused whipped cream, because TEQUILA! And finish the Grapefruit Margarita Tart with Pretzel Crust with a sprinkle of Jacobsen Sea Salt to compliment all of that zesty citrus. The textures, flavors and colors are irresistible are really bring the fiesta to dessert.
Whether you go all in on the cinco celebrations or are just looking for a seasonal treat to celebrate spring, this Grapefruit Margarita Tart with Pretzel Crust delivers. I might make just one suggestion though, it's a good idea to make two tarts because people really do go loco for this tart, especially when they are hopped up on tequila. I'm just saying. 😉
FYI, it's Margarita Week from April 28th 2018 - May 5th, 2018! Did you know that? I made this recipe in collaboration with a bunch of talented bloggers who have created dozens of beautiful margarita inspired recipes. For loads more #margaritaweek inspiration, check out this mouthwatering collaboration put on by the lovely and brilliant Kate from Hola Jalapeño!Print