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Key Lime Tarts

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  • Ready in: ~2 hours
  • Serves: 6
  • Complexity: advanced

Ingredients

  • Crust:
  • 2 cups flour
  • 2/3+2 tbsp unsalted butter
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 6-9 tbsp ice water
  • Filling:
  • 1 cup Rose's lime juice
  • 1/2 cup fresh lemon juice
  • 9 egg yolks
  • Topping:
  • 9 egg whites
  • 3, 14oz cans sweetened condensed milk

Directions

  1. Mix the dry ingredientsa until blended. Grate the butter on the large cheese blade mixing flour in to keep the strands separated. Pour in 2/3 of the water and gently toss together until stiff ball forms. If it doesn't come together add a bit more water.

  2. Roll out to 1/8th inch thick and cut out circles 2 inches larger than a cupcake pan. Place the circles in the cupcake pans and carefully make them come all the way up the sides. 

  3. Dock the bottom of each with a fork and and par-bake at 360 degrees F until golden brown.

  4. Filling:

    Combine all ingredients and stir well. Pour the filling into each tart to the top. Bake for 10-12 minutes at 325 degrees F.

  5. Topping:

    Either make the whipped cream or make the meringue. If you do the meringue whip the whites on medium-high speed until soft peaks just start to show. Gradually add 2 tbsp of granulated sugar per white and turn to high speed until stiff peaks show.

  6. Bake at 400 degrees F until meringue browns a bit then refrigerate until cool.

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