Mini Key Lime Tartlets - Puratos

Process For Graham Crust

Mix all the dry ingredients together with the butter.
Add the eggs and yolks. Avoid over mixing. Store in the fridge or freezer.
Sprinkle graham cracker crumbs directly on top of dough when sheeting.
Sheet to 3.5mm and cut discs to size desired.

Process for Meringue

Stir egg whites over water bath until hot. Whip up to firm peak and pipe directly onto filled mini tarts.

Assembly

Bake tartlet shells on upside down flexi pan at 365 °F and bake until golden.
Let cool down.
Brush inside with Carat Coverlux White.
Fill with Deli Key Lime & meringue on top.

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