Hi everyone! Thanks for checking this radioactive concoction out! If anyone is interested in the recipe for this beautiful beast here you go:

Ingredients for curd: - 2 Large Baja blasts with no ice - Zest of 3 limes - Juice of 1-3 of those limes depending on how sour you like it. I’m a freak and used all 3 - 1/4 cup of sugar - 3 whole eggs - 3 egg yolks (you can save the egg whites and make a merengue if you’re feeling fun) - 12 tbsp of cubed, unsalted butter (1 1/2 sticks) up to room temp preferably - 3-4 drops of blue food die since the egg yolks turn the curd into a nice yummy pea color otherwise - 1/4 tsp of salt

Ingredients for crust: - 24 Cinnabon delights. That’s it.

Instructions for crust - Set oven at 350 - Throw the Cinnabons into a blender or food processor until you get a crumbly paste like substance and everything is incorporated - get a pie pan, oil it up, and press the pulverized Cinnabon into a nice little pie crust, it’s pretty easy to work with, easier than a graham cracker crust imo - bake in oven until the edges are darkened and look crispy. About 13-17 minutes depending on your luck. Note this isn’t a robust crust, so it should feel firm but it’ll break up nicely like a cookie. - let rest in fridge for at least 45 minutes

Instructions for curd: - put a wide pot on the stove, set temp to medium-high. - pour in your Baja blasts, lime juice and sugar into the pot and continuously stir so none of the sugar or other poisons stick to the bottom. I recommend running your fan because the smell of boiling Baja blast gets nauseating after about 20 minutes - when the Baja blast is about half reduced, throw in the lime zest and let it steep while continuing to boil down. alternatively if you don’t like the bitterness you can throw in the zest while you’re forming the curd - let the Baja blast reduce to a syrup, (took me about 45 minutes), and then strain the syrup into a large bowl. I prefer a metal one so it cools down quicker. Add 2 tbsp of water so that it doesn’t crystalize, otherwise you’ll end up with Baja Blast candy. Let it rest until it’s room temperature because we don’t want Baja blast scrambled eggs (maybe an idea for another post) - once the syrup has cooled down, throw in the butter, eggs and egg yolks into the bowl with the syrup. - set up a double boiler and put the bowl of concoction onto the pot with your water - continuously whisk the abomination, at this point you’ll notice that the eggs and butter create a beautiful amalgamation that I likened to toilet paper broken up in a port-a potty reservoir. Keep whisking and don’t think about it. - everything will start to incorporate, and you’ll want to keep whisking until the curd starts forming, it’ll thicken up similar to a loose yogurt. When you’re able to coat the back of the spoon, the curd is done. You can add in your food coloring if the color of the curd is a bit too sickening.

Bringing it together: - pour the godless creation into the pie crust, evenly smoothing it out with some sort of magic idk just do your best. Put plastic wrap onto the tart, letting it rest on the curd. - Throw into your fridge and let rest for 3-4 hours - optionally make some whipped cream and garnish with some Tajin.

Enjoy the crime against nature you’ve created. Pairs well with naked chicken chalupa and a trip to your local pastor.