Mini Key Lime Tartlets

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.

  • 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.

About this recipe:

Complexity level: