Iced margarita pie, crispy tortilla crisps with spicy chocolate sauce and fruit salad with lime-honey-mint dressing

Ingredients for 5 servings:

• 150 g pretzels
• 80 g sugar
• 140 g butter
• 450 ml cream
• 1 can condensed milk, sweetened
• 100 ml lime juice
• 1 tbsp lime zest
• 3 tbsp tequila
• 2 tbsp Triple Sec (orange liqueur)
• 3 tortilla wraps
• 2 tbsp coconut oil
• 6 tbsp sugar
• 2 tsp cinnamon powder
• 200 g cream
• ½ tsp cinnamon powder
• e.g. cayenne pepper, 1/2 – 1 tsp
• 1 tsp vanilla extract (bourbon vanilla)
• 200 g dark chocolate, high-quality, 75 – 80% cocoa
• 1 tbsp butter
• ½ small watermelon(s)
• ½ Galia melon
• 2 kiwis
• 2 oranges
• 50 g Physalis, without leaves
• 3 limes
• 1 tbsp honey
• 2 tsp mint, chopped

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 13 hours 25 minutes

from the show “The Perfect Dinner” on VOX from 22.09.22

For the pie crust, melt the butter. Crumble the pretzels and mix with the sugar. Mix with the melted butter and pour into a deep pie dish. Place in the freezer while you prepare the filling. To do this, whip the cream until stiff peaks form. In a separate bowl, combine the condensed milk, lime juice, lime zest, tequila, and orange liqueur. Gently fold in the cream and spread everything over the chilled crust. Freeze in the freezer for at least 6 hours, preferably overnight. For the tortilla crisps, mix the sugar and cinnamon in a shallow bowl and set aside. Cut the tortillas into triangles. Heat the coconut oil in a pan and fry the tortilla triangles until golden brown. While still warm, toss in the cinnamon sugar until all the crisps are well coated. Serve with the chocolate sauce. For the chocolate sauce, heat the cream with the cinnamon, vanilla, and cayenne pepper, but do not let it boil. Remove the cream from the heat, add the chocolate and butter, and melt. Stir well and season to taste. Serve warm. Cut the melons into pieces, peel the kiwis, and slice them as well. Peel the oranges and cut out the segments. Add the physalis. Mix everything with the dressing and let it marinate well. For the dressing, mix the zest of one lime with the juice of three limes. Add the honey and mint, stir well, and season to taste. Pour over the fruit. Sandra prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 4 from Baden-Baden – on Thursday, September 22, 2022.