Mini Key Lime Tartlets

Graham Cracker Crust
Flour 2000g
Icing Sugar 600g
Butter 1000g
Salt 40g
Whole Eggs 300g
Egg Yolks 120g
Graham Cracker Crumbs
Deli Key Lime
Carat Coverlux White
Swiss Meringue
Egg Whites 100g
Granulated Sugar 200g
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.

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