I had some key lime mousse left over from yesterday and didn’t want to waste it, so I made more key lime tartlets this morning. I did NOT have any tart shells left over so I decided to experiment with meringue “tart shells.” I needed to do that anyway as I am making them for Passover in April. I made some fresh blueberry syrup to add some color. I also need to “tart up” these tarts and the meringue is very sweet.
I also didn’t have room on my serving trays for all the eclairs I made so I finished them this morning.
The chocolate was a little thick but I managed to coat the eclairs with a nice, thick layer of chocolate. It’s a shame.
Time to update the Next Up in DeDe’s Bakery!
Key Lime Mousse Meringue Tartlets
• 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)
• ¼ tsp cream of tartar
• 1 ½ c. heavy cream
• ¼ c. powdered sugar
• 1 c. sweetened condensed milk
• 1/3 c. freshly squeezed key lime juice
• Juice of one lime
• Zest of the same lime
• 1 tsp. pure vanilla extract
• Key lime zest , for garnish
- Whisk the egg whites into a light and fluffy foam, using a stand mixer.
- Add the cream of tartar 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.
- 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 until the solution has reached 240°F, then remove from the heat.
- While SLOWLY beating the egg whites, gently pour the hot sugar solution into the whipped egg whites.
- Once all the sugar syrup is in, turn up the speed to high and continue whisking until the foam is lukewarm. This may take 15 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream and powdered sugar into stiff peaks.
- Zest the lime, then squeeze and collect the juice.
- In a medium bowl, combine condensed milk, key lime juice, lime juice, lime zest and vanilla. Add to bowl of whipped cream. Gently fold in until just combined.
- Keep refrigerated until ready to serve.
- Pipe meringue into disks about ¼ “ thick and 3” diameter. Bake at 200F for 45 minutes, until they are dry to the touch.
- Remove from oven and let cool, then pipe kisses of meringue around the edges of the disks. Each kiss should be ¼” – ½” high. Bake at 200F for 45 – 60 minutes, not letting the tips of the kisses brown. Turn the oven off and leave the meringue in the oven to cool before removing.
- When cool, pipe the mousse into the well of each tart shell.
- Pipe (or place, see NOTE) a small kiss on each tart. NOTE: After making these tartlets I realized making individual small ( ¼” – ½”) diameter kisses could be placed on the piped mousse. Pipe them at the same time, with the same piping tip as the edges of the tartlets. Then, just place them on the piped mousse.)
- Spoon a small amount of berry juice (I used blueberry juice, but any tart juice would work.)
- Sprinkle some lime zest on top of the tart.
- Serve and enjoy.