We went to a luncheon with a group of friends today. As usual, we volunteered to bring a dessert. During yesterday’s golf game I discussed this with one of my golf companions. I was vacillating between raspberry and key lime tarts or tartlets.

On the 18th green she asked me if I made a decision. I told her the key lime. Of course, I could still change my mind as I wasn’t baking until this morning. Untimately, I made a single 8”x11” key lime tart with a gluten free shell, Italian meringue and lime zest topping.

There were several desserts on the table, but at the end of the meal there was no key lime tart remaining.

Key Lime Tarts and Tartlets

(Gluten Free suggestions at the end)

INGREDIENTS
SHELL
• 100 g cold butter cut into small cubes
• 60 g icing sugar
• 200 g all-purpose flour
• ½ tsp vanilla
• ¼ tsp salt
• 2 eggs – 1 for the dough and the other 1 reserved for an egg wash.

FILLING (For the large tart, double the amount of filling.)
• zest (grated rind) of 1 lime
• 4 large egg yolks
• 14-ounce can (397g) sweetened condensed milk, (1 1/4 cups)
• 3/4 cup (170g) Key lime juice or lime juice
• 1/8 to 1/4 teaspoon lime oil, optional

METHOD

SHELL

1. Mix butter with sugar until well incorporated 3-5 min
2. Add salt then vanilla.
3. Add egg and mix 3-5 min – for almond flour: suggest using only the egg white to reduce the moisture in the dough.
4. Stir in flour. Mix by hand until incorporated and forms a thick smooth(ish) sticky dough
5. Cover with plastic and refrigerate for 30 min.
6. Pre-heat oven to 350 degrees
7. Butter or lightly spray tartlet pans or use non-stick pans. (I sprayed them then wiped with a paper towel.)
   For AP Flour
   a. Roll dough on floured surface
   b. Cut into circles 1” larger diameter than the mold
   c. Press into molds filling all parts of the mold
   For Kim’s Gluten Free Flour
   a. Roll dough between parchment paper to about ⅛” thick
   b. Freeze rolled dough still between parchment paper until firm: 20 – 30 minutes
   c. For tartlets:
   Cut frozen dough to rounds about 1” larger diameter than the mold. Cut all the rounds at once while still frozen. I used an offset spatula to remove the circles from the parchment paper. Keep the spatula clean.
   d. Lay tart dough circles over molds. This allows the dough to thaw slightly and be pressed into the molds and fill all crevices.
   e. For tarts:
   Refrigerate rolled dough and parchment paper on a cookie sheet for 15 minutes.
   f. Remove upper layer of parchment paper and gently lay the tart pan upside down on the cool rolled tart dough.
   g. Gently flip the cookie sheet, dough and tart pan
   h. Gently press the dough into the pan assuring there is adequate dough on all edges and corners. Pinch off excess with wet fingers. (Dough is sticky)
   i. Use excess scraps from the sides if necessary.
8. Prick holes in bottom and sides of formed dough
9. Fill tarts with pastry weights (I put beans in mini cupcake papers or parchment paper.)
10. Paint edges of the tartlet with the egg wash.
11. Bake in preheated oven 350 deg F (175 C) for 8 min until edges are dry
12. Remove pastry weights and bake an additional 4-6 minutes to dry the bottoms. Bake until the edges begin to turn light brown.
13. Immediately remove from pans and cool on a wire rack

FILLING

1. Whisk the lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and thicken somewhat, appearing similar to Hollandaise sauce.
2. Stir in the sweetened condensed milk, mixing until smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker and gain a bit of volume.
3. Add the lime juice, stirring just to combine. The mixture will thicken again. Add lime oil to taste.
4. PIPE the filling into the crust and return the tart (on the baking sheet) to the oven. Bake the tart for 12 to 18 minutes, until it appears set around the edges though still a bit wobbly in the center. The center should read about 145°F on a digital thermometer.
5. Remove the tart from the oven and cool to room temperature. Refrigerate for several hours before serving.
6. Once chilled, serve the key lime pies cold with whipped cream, or merengue and a lime slice or zest, if desired.
7. Store leftover pies in the refrigerator (covered) for up to 1 week. If they last that long!

ITALIAN MERINGUE

INGREDIENTS
• 80g (or 0.4 cup or 6.5 Tbl) granulated sugar
• 30ml (or 1/8 cup) water
• 60g (or ¼ cup) egg whites (about 2 large egg whites)
• 20 g icing sugar

METHOD

1. Whisk the egg whites into a light and fluffy foam, using an electric (stand) mixer.
2. Add the icing sugar and continue whipping until you’ve got a glossy stable foam. It should stay in place if you turn the bowl upside down. Set aside.
3. Add the granulated sugar and water to a pan and bring to a boil. Once all the sugar has dissolved, refrain from stirring. Continue boiling at moderate/high heat while continuously keeping an eye on the temperature.
4. Once the solution has reached 121°C (250°F), take it from the heat immediately*.
5. While SLOWLY beating the egg whites, gently pour the hot sugar solution into the whipped egg whites (this is where the stand mixer comes in handy!).
6. Once all the sugar syrup is in, turn up the speed to high and continue whisking until the foam is lukewarm.
7. Use the meringue immediately to top whatever it is you want to cover.

NOTES
Italian meringue can be made two days in advance and stored in the fridge until needed (covered with plastic wrap). Store in a piping bag, sealing the tip.

Kim’s Gluten Free Bread Flour Blend

Yield: 700g (5 c)

285g Bob’s Red Mill potato starch
250g superfine white rice flour (DON’T use regular rice flour, ie Bob’s Red Mill)
75g Tapioca flour
75g Whey protein isolate or egg white protein.
15g Xanthan gum