Lime S’more Tartlets

Lime S’more Tartlets takes roughly 45 minutes from beginning to end. This recipe serves 1 and costs $25.2 per serving. This main course has 8646 calories, 173g of protein, and 308g of fat per serving. If you have egg whites, graham crackers, eggs yolks, and a few other ingredients on hand, you can make it. 38 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. With a spoonacular score of 91%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Lime Tartlets, Lime Tartlets, and Lime Tartlets.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Prepare the graham crust: Preheat the oven to 350.
2. Put the graham crackers into a food processor and pulse until the crackers break down to the consistency of sand. Transfer to a large bowl. Stir in the salt and melted butter and mix until the butter has thoroughly incorporated; it should be the consistency of wet sand.
3. Press and pack the wet graham mixture into six buttered 4 -inch tart pans, making sure it goes up all the way on the sides and that the crust is thick and sturdy.
4. Arrange the tarts on 1 or 2 cookie sheets and bake for 12 minutes, or until the crusts are golden, but not browned. Remove the tart shells from the oven and set aside to cool.
5. If you are not using spring form pans, carefully remove the crusts from the pans at this stage and follow the recipe as follows.
6. The tart crusts can be stored in airtight plastic containers, in a single layer, for up to 24 hours.
7. Prepare the lime curd: Put the lime juice, sugar, eggs, and yolks in a stainless steel bowl and whisk well.
8. Fill a saucepan halfway with water, and bring the water to a boil over high heat, then lower the heat so the water is simmering. Set the bowl over the pot and whisk the lime mixture occasionally until it thickens, approximately 10 minutes. Then whisk in the butter, 1 piece at a time. When all of the butter is melted and incorporated, stir in the lime zest and remove the saucepan from the heat.
9. Remove the bowl from the saucepan and let it cool for 5 minutes.
10. Transfer the mixture to a blender or food processor, and blend until very smooth. You can also use an immersion/hand blender instead, if you have one.
11. The mixture can be made, cooled, covered, and refrigerated for up to 1 week.
12. Divide the mixture among the tart shells, leaving about half of space on the top for the chocolate ganache layer. Chill in the refrigerator while making the chocolate ganache, or until set.
13. Prepare the chocolate ganache: Over a double boiler (simmer water over low heat in a saucepan and put a heat-resistant bowl on top), melt the chocolate together with the sugar and butter. Stir constantly until the sugar is well incorporated and the mixture is smooth and shiny.
14. Remove the melted chocolate from the heat and let it cool for 5 minutes.
15. Carefully, pour the liquid chocolate ganache over each tartlet, making sure that the chocolate does not over-flow the graham crust sides. Return the tarts to the refrigerator and chill for 1 to 2 hours, or until the ganache has set. (The ganache on top should take on a smooth matte finish.)
16. Prepare the meringue and finish the tarts: In the bowl of a standing mixer fitted with a whip attachment, whip the reserved egg whites until frothy. Slowly add the sugar, then the cream of tartar, continuing to whip until well incorporated. Increase the stand mixer to medium speed and whip until the whites are shiny and form a stiff peak. Do not over-whip or they will become grainy.
17. Transfer the meringue into a pastry bag fitted with a star tip, and pipe it around the edge of each tart. Or, transfer it into a large freezer bag, seal tightly, and snip off one corner. Pipe the meringue on as desired.
18. Using a brulee torch, quickly brown the meringue, being careful not to melt the chocolate ganache on top. (Due to the chocolate ganache layer, the meringues should not be browned under a broiler.)

 

Step by step:

1. Prepare the graham crust: Preheat the oven to 35

2. Put the graham crackers into a food processor and pulse until the crackers break down to the consistency of sand.

3. Transfer to a large bowl. Stir in the salt and melted butter and mix until the butter has thoroughly incorporated; it should be the consistency of wet sand.Press and pack the wet graham mixture into six buttered 4 -inch tart pans, making sure it goes up all the way on the sides and that the crust is thick and sturdy.Arrange the tarts on 1 or 2 cookie sheets and bake for 12 minutes, or until the crusts are golden, but not browned.

Remove the tart shells from the oven and set aside to cool.If you are not using spring form pans, carefully remove the crusts from the pans at this stage and follow the recipe as follows.The tart crusts can be stored in airtight plastic containers, in a single layer, for up to 24 hours.Prepare the lime curd

1. Put the lime juice, sugar, eggs, and yolks in a stainless steel bowl and whisk well.Fill a saucepan halfway with water, and bring the water to a boil over high heat, then lower the heat so the water is simmering. Set the bowl over the pot and whisk the lime mixture occasionally until it thickens, approximately 10 minutes. Then whisk in the butter, 1 piece at a time. When all of the butter is melted and incorporated, stir in the lime zest and remove the saucepan from the heat.

2. Remove the bowl from the saucepan and let it cool for 5 minutes.

3. Transfer the mixture to a blender or food processor, and blend until very smooth. You can also use an immersion/hand blender instead, if you have one.The mixture can be made, cooled, covered, and refrigerated for up to 1 week.Divide the mixture among the tart shells, leaving about half of space on the top for the chocolate ganache layer. Chill in the refrigerator while making the chocolate ganache, or until set.Prepare the chocolate ganache: Over a double boiler (simmer water over low heat in a saucepan and put a heat-resistant bowl on top), melt the chocolate together with the sugar and butter. Stir constantly until the sugar is well incorporated and the mixture is smooth and shiny.

4. Remove the melted chocolate from the heat and let it cool for 5 minutes.Carefully, pour the liquid chocolate ganache over each tartlet, making sure that the chocolate does not over-flow the graham crust sides. Return the tarts to the refrigerator and chill for 1 to 2 hours, or until the ganache has set. (The ganache on top should take on a smooth matte finish.)Prepare the meringue and finish the tarts: In the bowl of a standing mixer fitted with a whip attachment, whip the reserved egg whites until frothy. Slowly add the sugar, then the cream of tartar, continuing to whip until well incorporated. Increase the stand mixer to medium speed and whip until the whites are shiny and form a stiff peak. Do not over-whip or they will become grainy.

5. Transfer the meringue into a pastry bag fitted with a star tip, and pipe it around the edge of each tart. Or, transfer it into a large freezer bag, seal tightly, and snip off one corner. Pipe the meringue on as desired.Using a brulee torch, quickly brown the meringue, being careful not to melt the chocolate ganache on top. (Due to the chocolate ganache layer, the meringues should not be browned under a broiler.)

Nutrition Information:

covered percent of daily need