Mini Key Lime Meringue Pie Tarts
Zesty, sweet, and irresistibly cute - our Mini Key Lime Meringue Pie Tarts are the perfect bite-sized treat for any dessert table. With a buttery, crisp base filled with tangy key lime curd and topped with clouds of golden toasted meringue, these little tarts pack a punch of tropical flavour in every mouthful. Ideal for summer parties, afternoon teas, or simply when you fancy a citrusy pick-me-up!
Ingredients
● 1 sheet ready roll shortcrust pastry
Lime Filling
● 3 large whole eggs
● 3 large egg yolks (use the whites for the meringue)
● 150g caster sugar
● Juice of 2 limes (zest into a dish first and save for decoration)
● 100g unsalted butter (softened & cubed)
Meringue
● 3 large egg whites
● 125g caster sugar
● 1 tsp vanilla extract
Equipment:
Tala Yellow Stoneware Mixing Bowl
Tala 3 Star Icing Bag With Nozzle
Method
1. Preheat the oven to 180°C (fan oven).
2. Roll out the pastry sheet and cut out 6 discs to line each tartlet shell. The disc should be bigger than the tartlet shell. Lightly press the pastry into the shell, trim the excess edges and prick the bottom with a fork. Place a piece of parchment paper in each shell and fill with baking beans. Blind bake in the oven for 15 minutes.
3. Take out of the oven, remove the beans and parchment paper and continue to bake for another 10 minutes until golden brown.
4. Meanwhile, make the lime filling. Stir together the eggs, egg yolks, sugar and lime juice over a medium heat until the mixture thickens into a custard consistency.
5. Then, stir in the cubes of butter one at a time until it is incorporated. Place a bowl under and sieve and sieve the mixture into the bowl, getting rid of any lumps. Press a piece of cling film onto the surface of the custard to prevent a skin forming.
6. Let the tartlet shells and lime filling cool to room temperature, then spoon the filling into each shell. Chill the tartlets in the fridge overnight until set.
7. Once set, make your meringue. Place a bowl filled with the egg whites and caster sugar over simmering water and stir over the heat for a few minutes until the sugar has melted.
8. Remove from the heat, add in the vanilla, and whip together using an electric whisk until stiff peaks form (about 7-10 minutes).
9. Choose your piping nozzles depending on the design you are piping and pipe on the pattern.
10. Use the Tala mini blow torch to toast the meringue and decorate with lime zest. Then, enjoy!