If you’re looking for a new dessert for your next dinner party, take a look at these pudding cups with a unique margarita flavour!

PREP 25 min | TOTAL 30 min

Plus 4 hours chilling time

Ingredients for the lime curd:

3/4 cup granulated sugar

1/3 cup unsalted butter, at room temperature

2 eggs

3 egg yolks

1/8 tsp salt

2/3 cup lime juice

2 tbsp tequila

2 tbsp triple sec

Ingredients for the crust:

1/2 cup Oreo-cookie crumbs

3 tbsp unsalted butter, melted

2 tbsp granulated sugar

Ingredients for the tequila cream:

1 cup 35% cream

2 tbsp tequila

2 tbsp triple sec

Ingredients for the topping:

1/4 cup toasted coconut, sprinkled with 1/4 tsp salt

lime zest (optional)

Method:

– WHISK 3/4 cup sugar with 1/3 cup butter, eggs, yolks and 1/8 tsp salt in a medium saucepan, until creamy, about 1 min. Whisk in lime juice until smooth. Set saucepan over medium-high. Continue whisking, until curd is thick enough to coat the back of a spoon, 3 to 5 min. Remove from heat and whisk in 2 tbsp tequila and 2 tbsp triple sec. Cover with plastic wrap, letting plastic touch the surface to prevent skin from forming. Refrigerate until cold, about 1 hour.

– COMBINE cookie crumbs with 3 tbsp butter and 2 tbsp sugar in a bowl. Divide among 6 1-cup jars or glasses, lightly pressing crumbs on bottom.

– BEAT cream with 2 tbsp tequila and 2 tbsp triple sec in a small bowl, with a hand mixer, until soft peaks form when beaters are lifted. Fold cream into chilled curd. Divide curd mixture among jars, then refrigerate for at least 3 hours or overnight before serving. Top each with toasted coconut and lime zest.

SERVES 6 | PER SERVING 539 calories, 5 g protein, 41 g carbs, 37 g fat, 1 g fibre, 245 mg sodium. Excellent source of vitamin B12.

Courtesy Claire Tansey, www.chatelaine.com