This dessert doesn’t have much to do with Cambodia, but with Cinco de Mayo approaching, we thought we’d take a quick reprieve to share it with you.
This recipe is one of the first that I have deemed “blog-able” (our standard for sharing recipes with you) where Alex disagreed. My original recipe used a Greek yogurt filling similar to these blueberry tartlettes, but Alex found it much too sour. Lucky for all of us, he suggested using hand-whipped cream instead. This cream carries the tangy margarita flavor much better, and with a fairly small amount of cream and sugar per serving, it can still be considered light. The airy filling is a nice contrast to the nutty, salty crust — and reminiscent, a bit, of a margarita.
This treat is a play on the popular date-and-nut crust idea, which makes the crust gluten-free, sugar-free, vegan, and raw. However, we’ve balanced that out nicely with a filling that is both dairy-filled and sweetened with sugar. (A alternative for special diets would be to use coconut whip and sweeten with honey or maple syrup.) It makes for a delightful little dessert that could end a Cinco de Mayo meal.
And, thank you to those of you who have been following along on the Cambodia coverage. Your supportive comments and thoughts are so encouraging, especially your support on the cookbook project! It truly means the world to us.
We’ll be posting a photo montage of Cambodia and Laos this week as well. Until that time, here is some additional fodder for a Cinco de Mayo feast:
Sweet Potato and Black Bean Enchiladas
Lentil and Grilled Vegetable Tacos
Roasted Squash and Portabello Tacos
Black Bean Tostadas
Grapefruit Margarita with Salt Foam
Chocolate Chili Tofu Pudding
- 1 cup dates (preferably Deglet Noor or Medjool)
- 1 cup almonds
- ½ teaspoon kosher salt
- ¾ cup heavy whipping cream
- 1½ tablespoons powdered sugar
- 1 lime (1½ tablespoons juice + zest)
- ½ tablespoon tequila (optional)
- Remove the pits from the dates. In a food processor, blend 1 cup almonds and ½ teaspoon kosher salt. Then add the dates a few at a time and pulse until crumbly crust forms (if you find that your dates are very sticky, you may need to use less than the specified amount). Spray or grease 8-cups of a muffin tin, and press the crumbs into into 8 cups. Freeze for 30 minutes.
- Juice the lime, and grate some of the zest (reserve it for later use).
- In a bowl, add 1½ tablespoons powdered sugar to ¾ cup chilled heavy whipping cream. Whip the cream using a whisk attachment or by hand. Once the cream is nearly to the desired consistency, add 1½ tablespoons lime juice and ½ tablespoon tequila (optional).
- Prior to serving, remove the crusts from the freezer. Gently rotate the cups a quarter turn in the cup until loose and then slide to remove (you may need to slide a thin knife down one edge to loosen). Place the cups on a plate.
- Spoon in the whipped cream and garnish with lime zest.