Key Lime Tarts from Sunshine Seasons EPCOT

By MJH

Ingredients

• Crust
• 1 3/4 cup graham cracker crumbs
• 1 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• Ingredients - Filling
• 3/4 cup key lime juice
• 1 1/2 cup heavy whipping cream
• 1/4 cup cold water
• 1 tablespoon powdered gelatin
• 4 each egg whites
• 1 cup granulated sugar
• Meringue Topping
• 6 each egg whites
• 1 1/4 cup granulated sugar

Details

Adapted from magicalrecipes.net

Preparation

Step 1

In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.

Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.

Bloom gelatin and water over double boiler until mix is clear to the bottom.
Do not boil!

Whip up the heavy cram until soft peaks form.

Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip.

Transfer the meringue into a power mixer and beat on high until very stiff.

Mix meringue together with warm gelatin until incorporated.

Add lime juice and heavy cream. Fold together.

Remove tart crusts from their molds and fill with the cream mixture.

Place meringue in a pastry bag fitted with a star tip and brown with a pastry torch.

Serve immediately.