Mini Lime Tarts

By LisaRich

Ingredients

• Filling:
• 4 Large Eggs plus 1 Yolk
• 2/3 Cups Fresh Lime Juice
• 3/4 Cup Sugar
• 6 Tbsp Butter
• 2 Tsp Grated Lime Zest
• Meringue Topping:
• 2 Egg Whites (room Temp)
• 1/2 Cup Sugar
• Crust:
• 8 Tbsp Butter
• 1/3 Cup Roasted Salted Almonds
• 1/3 Cup Sugar
• 1 Large Egg White
• 1 tsp Vanilla
• 3/4 Cup Flour

Preparation

Step 1

Filling:
Whisk together eggs, lime juice, sugar and butter in a saucepan. Cook over medium-low heat, whisk constantly, for 12 minutes or until thick. Stir in zest. Cover and refrigerate for at least 4 hours.

Meringue:
In a large mixing bowl, whisk egg whites until frothy and rising in volume. Gradually add sugar and whip until the mixture has peaks and are thick and shiny. Put into a pastry bag and when tarts are done, squirt a small pretty shape of meringue on top of each. Bake at 375 degrees, 3-4 minutes, or until golden brown on top.

Crust:
Put butter in a saucepan, cook very slowly until butter separates, and solids start to brown, making brown butter, Let cool.

In a blender, blend almonds and sugar into a powder. Add butter. Add egg white, vanilla and flour. Make a dough ball. Make into small balls, press into mini tart pans.

Bake dough at 350 degrees, for 16 minuntes or until golden brown around edges, lighter in centers. May puff up in centers.

When cool, remove tarts from pan.

Fill tarts with Lime Filling.

Top with Meringue.

Keep cool till served.